Tortellini Soup with Lemon Peel Broth – Garden & Gun

Ingredients

• 4 celery stalks, including leaves
• 2 garlic bulbs, sliced in half horizontally
• Peels from 4 lemons
• 2 tsp. sea salt
• 1 tsp. black peppercorns
• 10 cups water
• 9 oz. store-bought tortellini
• 4 cups Lemon Peel Broth
• 2 cups fresh spinach
• 1 cup frozen peas, thawed
• 1 tbsp. fresh lemon juice
• 2 cups fresh basil leaves
• Extra-virgin olive oil, for drizzling
• Pinch of red pepper flakes (optional)
• Sea salt and freshly ground black pepper