Garlicky Tortellini, Spinach and Tomato Soup

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Total Time
10 mins
20 mins

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.

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  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.