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Heat a large soup pot to a medium-high heat. Add the ground beef and cook, breaking up with a wooden spoon, until no longer pink, just a few minutes. Add the garlic and onion powder, along with a good pinch of salt. Stir to blend the seasonings in. Add the chicken stock and beans. Give the soup another pinch of salt, and bring this to a light boil. Once it’s boiling, reduce the heat and add the cheese tortellini and spinach. Simmer for three to five minutes, letting the tortellini plump up and the spinach wilt.
Taste it. Need more salt? Flip the heat off and squeeze half the lemon in. That should wake it up!
Ladle the soup into shallow bowls, garnish with parmesan cheese, extra lemon wedges and maybe a drizzle of extra-virgin olive oil.
Serve with crusty bread!
Serves 6-8.
Prep time: 5 minutes
Cooking time: 20 minutes
Cooling time: really as long as you need!