I have been TIRED this week, and I wish I cooked more than I did, but there’s always next week. I’ve been really craving to make lemon bars but using yuzu juice instead, and Justine just posted a miso-maple baked sweet potato that I immediately saved and will be making ASAP. I did manage to make it to pilates for the first time in a month, and your girl is SORE.

Now onto this week’s 30 minute meal. As much as I hate to admit it, it’s still cold-weather season, so I’m really pushing myself to get creative with the warm, brothy meals.

Ever since I discovered the magic of Greek Avgolemono soup, I’ve been adding eggs and lemon to all my soup dishes. Whisking together lemon and eggs helps thicken the soup and makes it nice and creamy, and of course, the lemon provides a nice and tangy brightness.

Traditional Avgolemono soup is usually made with chicken and rice, but I just took inspiration from the dish and made this soup using tortellini and chickpeas. The result is a dense soup with a lemony broth, and it’s all made in under 30 minutes. Although I used chickpeas here, white beans would work just as well. You could also swap in spinach if kale isn’t your jam.