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Garlicky Tortellini, Spinach and Tomato Soup

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.

(Makes 6 servings. 7 grams protein, 6 grams fat, 15 grams carbohydrate per serving)

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