Zesty Springtime Tortellini Soup

The Farmer’s Cow eggs and lemon combine to make this light springy soup hearty and satisfying. Made with fresh spinach and dill, it is nutritiously flavorful and comes together quickly for an easy meal.

Yield: 4 Servings

Ingredients

12 oz spinach
½ cup chopped fresh dill
8 cups good chicken broth
10 oz fresh tortellini (cheese, mushroom, or spinach)
1 large lemon juice (juice and zest)
4 The Farmer’s Cow large eggs
Freshly ground black pepper
Kosher salt to taste

Instructions

Prepare the fresh ingredients by coarsely chopping spinach and dill, and zest and juice the lemon. Set all aside.
Heat chicken stock in a large pot or Dutch oven and bring a boil.
Add tortellini and cook for 3 minutes (or longer according to the package directions).
When cooked, remove pasta and place in serving bowls. Keep the broth at a gentle simmer.
Wisk eggs until foamy, add lemon juice and pepper, and stir to combine.
Add one ladle of hot broth to the egg mixture and whisk quickly. Add one more ladle and whisk again, so that the eggs gradually warm up and cook gently.
Pour the egg mixture info the broth, stirring constantly so the eggs do not curdle. Heat until slightly thickened (5-7 minutes). Be sure not to let it boil!
Remove from heat, add the spinach, dill, and lemon zest, and stir gently to combine. Taste it to see if the flavor is right and add a little more pepper or salt if needed. Ladle broth into bowls over the tortellini.
Drizzle with olive oil and sprinkle with shaved or grated parmesan cheese and serve immediately.

Date Posted: April 4, 2023