2 Tbs. 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
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.
