In a large pot, bring 8 cups vegetable stock to a boil. Add tortellini and cook for 3 minutes (or according to package directions). Remove from heat and divide the cooked tortellini among bowls using a slotted spoon..

Juice the lemons (you will want about 1/4 cup total).

Whisk lemon juice, eggs and black pepper in a medium bowl until well combined.

Bring the broth back to a light simmer. Take 1 cup of the simmering stock and slowly pour into the egg mixture, whisking constantly to temper the eggs. (This step is crucial so that the eggs don’t scramble when you add them to the rest of the hot broth.) The egg mixture should be quite warm to the touch—if not, whisk in more broth.

Whisking constantly, slowly pour the tempered egg mixture into the pot with the remaining broth. Cook over medium heat until slightly thickened, 5–7 minutes, whisking often. (Do not let the broth boil!) Season to taste with salts and/or pepper

Remove the broth from the heat and mix in the spinach, stirring until spinach has wilted.

Divide the broth among the bowls with tortellini. Garnish with a drizzle of EVOO, fresh Parmesan and black pepper before serving!