Garlicky Tortellini, Spinach and Tomato Soup

Source: Mommy Logan

• 2 tbs unsalted butter
• 6-8 cloves garlic, chopped
• 1/2 cup onion, chopped
• 4 cups chicken broth
• 9 oz cheese tortellini
• 14 1/2 oz tomatoes, diced with their liquid
• 10 oz spinach, washed and stemmed, coarsely chopped
• 8-10 basil leaves, coarsely chopped
• 1 egg
• 1/2 cup Parmesan cheese, grated
• salt and pepper to taste

In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes of 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 spinach and basil and cook until wilted, 1-2 minutes. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper. Drizzle into the soup and cook, stirring about 3 minutes more. Remove from heat and serve.

Makes about 6 servings.