Prepare the tortellini according to package directions.
While tortellini is cooking, bring the broth, wine, 1 spring of thyme, and garlic to a boil. Reduce heat and simmer for 10 minutes. Remove from the heat and add in the juice of the fresh lemon.
To prepare the breadcrumb topping, heat the olive oil in a small skillet over medium heat. Add bread crumbs and the leaves of the remaining sprig of thyme. Toast until crumbs are golden brown, bout 2-3 minutes, watching closely to not burn.
To serve, evenly divide the spinach and tomatoes, and tortellini between 4 bowls. Ladle broth over each bowl. Sprinkle bread crumb mixture of each bowl and finish with freshly grated Parmesan. Season with salt and pepper and serve immediately.
Notes
Tortellini: Use fresh or frozen cheese or spinach tortellini.Broth: Feel free to increase the broth to 4 cups from 2 cups for more liquid to serve over the tortellini. Wine: Use a dry wine, such as Chardonnay or Pinot Grigio.Leftovers: Store the tortellini, broth in separate containers in the refrigerator for up to 3 days. Store the breadcrumbs in an airtight container for up to 3 days at room temperature. Warm the tortellini and broth and then serve with breadcrumbs.