Lemony Tortellini Soup with Spinach

•Bon Appetit Magazine
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Initial version

Authored by Shanzy

Ingredients

  • 1 tbsp plus 1.5t bouillon paste
  • 10 oz fresh tortellini
  • 4 eggs
  • 1/4 c lemon juice
  • pepper
  • kosher salt
  • spinach
  • 1/2 c chopped dill
  • EVOO
  • parm

Instructions

Pasta

1

Boil 8c water and add bouillon paste. Whisk to dissolve.

2

Add tortellini and cook 3 min or according to package directions

3

Remove from heat and remove tortellini with slotted spoon

Broth

1

Whisk eggs, lemon juice, and 1t pepper in a bowl until well combined

2

Slowly drizzle 1c broth into egg mixture. Whisk in more broth until egg mixture is warm to touch

3

Whisking constantly, gradually pour egg mix into pot

4

Cook until slightly thickened, 5-7min

5

Add salt, pepper, and/or water to taste

Serve

1

Remove pot from heat, add spinach and dill

2

Ladle broth into bowls with tortellini

3

Drizzle with EVOO and add parm.