Lemon Tortellini Soup with Spinach

If there’s a recipe that immediately comes to mind when someone says Sunday supper, it’s my Dads Stuffed Artichokes. He’s been making this one since we were kids and my grandma was making them since he was a kid. First time cooking them for Lucy, a recipe that’s now 3 generations strong. Quick, easy and incredibly delicious!

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What you'll need!

1 bunch of spinach
2 tsp. vegetable bouillon paste (I used Better Than Bouillon) or you can use vegetable or chicken stock(about 8 cups)
10 oz. cheese tortellini
3 lemons, ¼ cup lemon juice
4 large eggs
1 tsp. Fresh ground black pepper 
Salt to taste
Extra-virgin olive oil to drizzle
Parmesan cheese
Micro greens 

THEN;

1.Pour yourself a glass of wine!
2.Prep your greens: wash, pat dry and trim leggy stalks of spinach and coarsely chop leaves
3.Boil water for cheese tortellinis and cook for about 5 minutes or until al dente. I like them chewy to the bite, not soft.  
4.Cut 3 lemons in half and squeeze juice to get ¼ cup. Make sure to strain the seeds.
5.Crack 4 large eggs in a bowl and whisk in lemon juice and 1 tsp. freshly ground black pepper
6.Boil 8 cups water in a medium Dutch oven or other heavy pot. Add bouillon and whisk to dissolve.
7.With broth on a gentle simmer, scoop out 1 cup and very gradually drizzle into egg mixture, whisking constantly. (This is called tempering, this will warm up the eggs so that they don’t thicken when you add them to the rest of the hot broth.)
8.Once tempered add the egg mixture into the broth slowly, whisking as you slowly pour.
9.Add spinach to broth mixture
10.Taste the broth and season with salt and pepper to taste
11.Drain cheese tortellinis and serve into bowls 
12.Pour soup and spinach mixture over cheese tortellinis
13.Garnish dish with parmesan cheese, olive oil and micro greens

​Watch The Full Recipe Video Here!