Begin by washing and trimming the mature spinach and fresh dill. Roughly chop them into bite-sized pieces and set aside.

In a large pot, bring 8 cups of water to a rolling boil over high heat. Whisk in the vegetable bouillon paste until fully dissolved.

Add the tortellini to your boiling broth and cook according to the package instructions, usually about 3 minutes. Remove pot from heat and let the tortellini sit in the warm broth.

Squeeze the juice from the lemons into a measuring cup, aiming for about ¼ cup. Strain through a fine mesh sieve into a bowl to remove any seeds.

Whisk together the lemon juice, eggs, and a pinch of black pepper in a separate bowl until well combined.

Slowly ladle hot broth into the bowl while continuously whisking to temper the eggs.

Pour the tempered egg and broth mixture back into the pot, stirring gently. Cook on low heat for about 5–7 minutes, stirring frequently.

Ladle generous portions into bowls, drizzle with olive oil, and garnish with grated Parmesan and fresh dill sprigs.