Lemony Noodle Soup with Spinach and Dill

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes


1 lb. Pappardelle's Citrus Thyme Sea Shells
1 bunch mature spinach (about 9-12 oz.)
1 small bunch dill
8 cups low-sodium vegetable broth
1 lemon
4 large eggs
1 tsp. ground black pepper
Salt & pepper, to taste
Extra-virgin olive oil, for garnish
Parmesan cheese, for garnish


  1. Wash and dry spinach leaves. Trim stalks and coarsely chop spinach and dill. Leave a few small springs of dill for serving.
  2. Bring vegetable broth to a boil. Add pasta and cook for 10-12 minutes, or until al dente, stirring occasionally. Remove from heat. 
  3. Whisk lemon juice, 4 large eggs, and 1 tsp. pepper in a medium bowl.
  4. Return broth to a gentle simmer. Spoon out one cup of broth and very gradually drizzle into egg mixture, whisking constantly.
  5. Whisking constantly, gradually pour warm egg mixture into broth in pot. Cook over medium heat, whisking often, until slightly thickened, about 5-7 minutes.
  6. Remove from heat and add spinach and chopped dill. 
  7. Ladle soup into serving bowls. Drizzle olive oil. Add Parmesan, salt & pepper, and remaining dill sprigs. Serve immediately and enjoy!