Garlicky Tortellin, Spinach and Tomato Soup
By rossboys
Fresh or frozen cheese tortillini, lots of garlic and fresh spinach make for a hearty soup.
Ingredients
- 2 Tbsp unsalted butter
- 6 to 8 cloves garlic, chopped
- 1/2 cup chopped onion
- 4 cups reduced-sodium chicken broth
- 2 cups water
- 9 oz fresh or frozen cheese tortellini
- 14-1/2 oz canned diced tomatoes, with their liquid
- 10 oz spinach, washed and stemmed, coarsely chopped
- 8 to 10 basil leaves, coarsley chopped
- 1 egg
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Details
Servings 6
Preparation
Step 1
In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2 to 3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
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, 1 to 2 minutes. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper. Drizzle into soup and cook, stirring about 3 minutes more. Remove from heat and serve.
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