In large pot, bring vegetable stock to a boil.

Add tortellini and cook 3 minutes. Remove tortellini from stock using slotted spoon and place into 4 bowls. Set stock and tortellini bowls aside.

In medium bowl, whisk lemon juice, eggs and black pepper until combined.

Bring stock back to low simmer. With ladle, gradually drizzle 1 cup stock into egg mixture, whisking constantly so the broth warms the eggs without cooking them.

Pour warm egg mixture into simmering broth pot. Whisk 6 minutes or until mixture is slightly thick.

Season with salt and pepper to taste.

Remove from heat and add spinach and dill, stirring until wilted.

Ladle soup into tortellini bowls and top with a drizzle of extra virgin olive oil and shaved parmesan.