Lemony Tortellini Soup with Kale

Prep Time
5 minutes
Cook Time
25 minutes


  • 1 bunch mature kale (9–12 oz.) – washed, dried & chopped
  • 8 cups low-sodium vegetable broth
  • 10 oz. tortellini
  • 2 lemons
  • 3 large eggs
  • 1 tsp. freshly ground black pepper, salt
  • Extra-virgin olive oil and Parmesan (for serving)


  1. Bring vegetable broth to a boil using the Sauté-then-Simmer® (STS) function.
  2. Add tortellini and cook according to package instructions.
  3. Whisk together lemon juice, eggs, and black pepper in a medium bowl. Gradually whisk in 1 cup of hot broth to temper the mixture.
  4. Return the broth to a gentle simmer. Pour the tempered egg mixture back into the rice cooker and cook until slightly thickened.
  5. Season with salt, add chopped spinach and dill.
  6. Serve with a drizzle of olive oil and grated Parmesan cheese. Enjoy!