A bowl of plump pasta floating in broth is an Italian tradition, and a shortcut to a satisfying dinner. Slip a Parmesan rind into the simmering broth to boost the flavor.
Allergen Note: Contains milk, eggs, wheat.
In a pot over medium-low heat, combine the broth and Parmesan rind, season generously with salt, and bring to a simmer, about 10 minutes. Add the spinach and stir just until wilted, 1 minute longer.
Meanwhile, bring another pot of salted water to a boil. Add the tortelloni and cook until they float to the top, 5 minutes or according to package instructions. Drain and transfer the tortelloni to bowls.
Pour the broth and spinach into the bowls with the tortelloni. Finish each bowl with a big squeeze of lemon and drizzle with olive oil. Sprinkle generously with grated Parmesan, grind with pepper, and serve warm.
The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If the broth is still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.