View Full Version : Garlicky Tortellini, Spinach and Tomato Soup

September 9th, 2011, 11:41 PM
Garlicky Tortellini, Spinach and Tomato Soup

2 tablespoons unsalted butter
6-8 cloves garlic, chopped
1/2 cup chopped onion
4 cups reduced-sodium chicken broth
2 cups water
9 ounces fresh or frozen cheese tortellini
1 can (14 1/2 ounces) 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 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 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, 1-2 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.

Source: Detroit Free Press, Adapted from Fine Cooking magazine, Nov 20, 2001