Ingredients
- 4 (16 grams) bouillon cubes (I used chicken bouillon cubes but if using the veggie bouillon cubes it will be a vegetarian soup)
- 10 ounces tortellini pasta ( I used multi-colored cheese tortellini)
- 4 eggs
- 1/4 cup lemon juice
- 1 teaspoon pepper
- 9 ounces spinach, stems trimmed and leaves chopped
- 1/2 cup dill, chopped
- Parmesan cheese
How to Make
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Step 1: In a large pot add 8 cups of water and bouillon cubes and bring to a boil. Add tortellini and cook according to package directions (3-5 minutes); remove tortellini to 4 soup dishes or a large bowl with a slotted spoon.
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Step 2: In a bowl whisk together the eggs, lemon juice and pepper. Whisk in about 1 cup of the hot broth (adding the broth very slowly to the egg mixture or it will scramble the eggs).
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Step 3: Whisk egg mixture into hot broth -- you need to whisk constantly or eggs will scramble-- continue whisking for about 5 minutes; season with salt and pepper if desired. Remove from heat.
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Step 4: Add spinach and dill to pot and it will will immediately. Ladle over the tortellini and grate Parmesan cheese generously over the soup.
We hope you enjoy this recipe!
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