Lemon Dill Tortellini Soup

Where are the eggs, you ask? In the broth, of course! This lemon dill tortellini soup recipe uses a beginner-friendly tempering technique to render the most luscious, creamy broth you've ever tasted, and all without a drop of cream in sight. Paired with fresh lemon juice, dill, and spinach, it makes for just the right balance of rich and bright. Tortellini is a classic choice here, but this soup would be just as main-dish-worthy with your favorite pantry pasta shape.

Directions

1. Clean spinach, remove stems, and chop coarsely.
2. Clean dill and coarsely chop leaves and tender stems to make 1/2 cup chopped dill. Set aside a few tender sprigs for serving and reserve the rest for another use (herby potato and egg salad, anyone?).
3. Bring broth to a boil in a large pot or Dutch oven.
4. Add tortellini and cook 3 minutes (or according to package instructions). Remove with a slotted spoon and divide among serving bowls. Remove pot from heat.
5. Whisk lemon juice and 4 large eggs together in a large bowl.
6. Using a ladle or handled measuring cup, scoop out 1 cup of hot broth and slowly drizzle it into the egg mixture while whisking constantly. Repeat with a second cup of broth. This process is called "tempering" and keeps the eggs from scrambling when added to the hot broth. It's used in all sorts of applications, from puddings and custards to carbonara!
7. Whisking constantly, very gradually pour the egg mixture into the broth in the pot.
8. Return to medium heat and cook, whisking often, until slightly thickened, about 5 minutes. Do not let it fully bowl; just a gentle simmer.
9. Remove from heat and add spinach and chopped dill (the spinach will cook and wilt immediately).
10. Taste the soup and add salt and pepper to your liking.
11. Ladle broth over reserved tortellini in the serving bowls. Finish with a drizzle of olive oil, finely grated Parmesan cheese, fresh dill, and freshly ground black pepper.