In a large stock pot, pour the 2 boxes of beef broth in the pot and bring to a boil (about 5-10 minutes depending on your stove).
Add tortelloni and cook for 2 minutes (still on a boil). Then add peas and spinach. Cook for 2-4 more minutes or until the spinach is just wilted.
Season with ground black pepper and squeeze one wedge of lemon over the soup prior to serving. Serve with grated parmesan cheese and additional lemon wedges if desired.
Calories: 337kcal | Carbohydrates: 45g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 1544mg | Potassium: 278mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1123IU | Vitamin C: 12mg | Calcium: 168mg | Iron: 4mg