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Divide pesto and lemon juice among 4 (1-pint) canning jars or microwaveable airtight containers; stir to combine. Layer each jar with ½ cup tortellini, ¼ cup spinach, ¼ cup peas and 2 tablespoons scallions. Cover and refrigerate for up to 3 days.
To prepare 1 jar of soup: Add ¾ cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot and the tortellini is tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.