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.