Tortellini Soup

2 tablespoons vegetable oil

2 garlic cloves, minced 

1 fennel bulb, thinly sliced

6 cups vegetable broth

4 eggs, beaten

1/4 cup lemon juice

3 ounces baby spinach

10 ounces refrigerated cheese tortellini

2 tablespoons minced dill

In a stock pot or Dutch oven over medium heat, heat oil until hot. Add garlic and cook until fragrant, about one minute. Add fennel and sauté, until soft, about three minutes. Add broth and bring to a boil. Add tortellini and cook five minutes until almost al dente. 

Meanwhile, whisk together eggs and lemon juice. While stirring soup drizzle in egg mixture, stirring until combined. Add spinach and stir until wilted. Stir in dill. 

Season with salt and pepper.