Garlicky Tortellini, Spinach and Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I first found this in Fine Cooking Magazine and adapted it for my family. It's one of the few times I will be ready-made tortellini. Ingredients:
2 tablespoons unsalted butter |
6 -8 cloves garlic, chopped |
1/2 cup chopped onion |
4 cups vegetable broth |
2 cups water |
9 ounces fresh cheese tortellini or 9 ounces frozen cheese tortellini |
1 (14 1/2 ounce) can diced tomatoes, with their liquid |
10 ounces spinach, washed and stemmed,coarsely chopped |
8 -10 basil leaves, coarsely chopped |
1 egg |
1/2 cup grated parmesan cheese |
salt and pepper |
Directions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the garlic and onion and saute until fragrant, 2-3 minutes.
3. Add the chicken broth and water; bring to a boil.
4. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
5. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
6. Stir in the spinach and basil and cook until wilted, 1-2 minutes.
7. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
8. Drizzle into the soup and cook, stirring about 3 minutes more.
9. Remove from heat and serve.
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