Ingredients
- 6 cups vegetable broth
- 15 ounces spinach (1 can)
- 2 mushrooms, chopped
- 10 ounces refrigerated cheese tortellini
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 2 tablespoons lemon juice
- 4 eggs, beaten
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 ounces parmesan cheese, shredded
How to Make
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Step 1: Heat the vegetable broth up and cook tortellini until it floats.
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Step 2: Remove to bowl.
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Step 3: Add canned spinach, mushrooms and herbs to soup.
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Step 4: Season lightly.
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Step 5: When soup is boiling swirl, and in a slow stream add beaten eggs mixed with lemon juice and light seasoning.
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Step 6: Add tortellini back in.
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Step 7: Check seasoning, adding more dill if needed.
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Step 8: Garnish with olive oil and parmesan cheese to taste.
We hope you enjoy this recipe!
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