Garlicky Tortellini, Spinach and Tomato Soup

By KathieC

Ingredients

• 2 tablespoons unsalted butter
• 6-8 cloves garlic
• 1/2 cup chopped onion
• 4 cups chicken or vegetable broth
• 2 cups water
• 9 oz. fresh or frozen cheese tortellini
• 1 14.5 oz. can diced tomatoes, with the liquid
• 10 oz. fresh spinach, stemmed and coarsely chopped
• 8-10 fresh basil leaves, coarsely chopped
• 1 egg
• 1/2 cup grated parmesan cheese
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

In large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the broth and water, bring to a boil. Add the tortellini and cook halfway (about 5 min. if using frozen, less for fresh pasta). Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.

Stir in the spinach and basil and cook until wilted, about 1-2 minutes.

Meanwhile, whisk together the egg, parmesan, and salt and pepper. Drizzle into the soup and cook, Stirring, about 3 minutes more. Remove from heat and serve.