Lemony Tortellini Soup With Spinach and Dill

Springy and light yet comforting and flavor-packed, this recipe takes its cues from avgolemono, a family of Greek soups (and sauces) in which broth is thickened with egg and lemon juice. Eggs and lemon is a classic pair that's also common in Turkish, Balkan, Arab, Italian, and Sephardic Jewish cuisine, among others. Since a good deal of the flavor in the final dish comes from vegetable broth, you’ll want to make sure you’re using one that tastes good to you: Homemade is ideal, but when that’s not possible, I like Better Than Bouillon. You can also use cartons of broth from the store or bouillon cubes—just follow the directions on the package. A good rule of thumb is to add 1 less bouillon cube than suggested, then taste before you add the final cube—some brands can be quite salty! (Though, if worse comes to worst, you can always dilute your soup with a little water.) While mature spinach retains a better texture, you can also use baby in a pinch.