Heat the oil in a deep saucepan over a medium heat. Stir in the carrots and cook for 4-5 mins until they have taken on a little colour. Tip in the beans and chicken stock and bring to a gentle simmer. Add the leftover meatballs, sauce and frozen peas and let it bubble for a few minutes. Mix in the tortellini and cook for 2 mins, stirring in the spinach as they start to bob to the top. Season to taste with salt, pepper and the lemon zest.

Sprinkle over the dill and serve with a grating of parmesan, crusty bread and lemon wedges on the side.