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Lemony Tortellini Soup with Spinach and Dill
Ingredients
  • 1 bunch mature spinach (9 to 12 oz.)
  • 1 small bunch dill
  • 1 Tbsp. plus 1½ tsp. vegetable bouillon paste (preferably Better Than Bouillon) or 4 cubes bouillon or 8 cups homemade vegetable stock or low-sodium vegetable broth
  • 10 oz. cheese, spinach, or mushroom tortellini
  • 1 to 2 lemons
  • 4 large eggs
  • 1 tsp. freshly ground black pepper, plus more
  • Kosher salt
  • Extra-virgin olive oil and Parmesan (for serving)
Steps
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