This picture doesn't portray well the deliciousness of this soup, but then again it's not a very pretty soup. It's perfect for a winter weekday meal as it's easy and takes very little prep work. It's one of my family's favorites.
Ingredients:
2 T. unsalted butter
4 cloves garlic, minced
1 c. onion, chopped
4 c. vegetable broth
2 c. water
1 bag (9oz) frozen cheese tortellini
1 (14.5 oz) can diced tomatoes (petite diced is the best for this soup)
5 oz. fresh baby spinach, chopped
1 egg
1/2 c. grated parmesan cheese
How:
In a large saucepan, melt the butter over medium. Add the onion and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.
Add the broth and water and bring to a boil. Add the tortellini and cook for 5 minutes, or less if using fresh pasta.
Add the tomatoes, including their liquid and simmer about 4 minutes.
Stir in the spinach and cook 1-2 minutes.
Whisk together the egg and cheese and slowly add to the soup, whisking the soup as it's added. Cook about 3 more minutes in order to cook the egg.
Enjoy!
~At the end of the summer, I'll add basil from my garden. It's not essential, so I won't buy it in the winter specifically for this soup, but it's nice when it's "free" from my garden.
~adapted from
this recipe
Print Page
