Step 1

Place all the ingredients in a large pot and bring to a boil.

Step 2

Reduce the heat and simmer, covered, for 30 minutes.

Step 3

Strain and discard the vegetables, peppercorns, and lemon peels. Season to taste.

Step 4

Bring a large pot of salted water to a boil.

Step 5

Prepare the tortellini according to the package instructions, cooking until al dente.

Step 6

Drain and set aside.

Step 7

Warm the broth in a large pot or Dutch oven over medium-low heat until heated through, about 2 minutes.

Step 8

Add the cooked tortellini, spinach, peas, lemon juice, and half the basil. Stir until the spinach is wilted, about 1 minute. Season to taste.

Step 9

Portion the soup into bowls and top with a drizzle of olive oil, the remaining basil, several grinds of pepper, and pinches of red pepper flakes, if desired.