Start by trimming, washing, and coarsely chopping the mature spinach and dill. Place the chopped greens aside, reserving some dill sprigs for later garnish.

In a large pot, bring 8 cups of water to a rolling boil over medium-high heat. Once boiling, whisk in 1 tablespoon and 1½ teaspoons of vegetable bouillon until fully dissolved. Gently add the tortellini to the boiling broth, cooking them for about 3 minutes or until they float to the surface. Afterward, remove the pot from the heat.

While the tortellini cooks, squeeze the juice from two lemons into a measuring cup until you have about ¼ cup of juice. In a bowl, whisk the lemon juice together with the eggs and a dash of freshly ground black pepper until combined.

To prevent the eggs from scrambling, gradually whisk 1 cup of warm broth from the pot into the egg mixture. Continue whisking vigorously as you pour in the broth.

Return the pot to low heat, gently warming the soup while whisking continuously for 5 to 7 minutes until the broth thickens slightly.

Add the chopped spinach and dill, stirring until just wilted, then remove from heat.

Ladle the steaming soup into bowls, distribute the tortellini and greens evenly, drizzle with olive oil, sprinkle with grated Parmesan cheese and top with reserved dill sprigs.