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Prep 10 mins
Cook 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.
- 2 tablespoons unsalted butter
- 6 -8 cloves garlic, chopped
- 1⁄2 cup chopped onion
- 4 cups vegetable broth
- 2 cups water
- 9 ounces fresh cheese tortellini or 9 ounces frozen cheese tortellini
- 1 (14 1/2 ounce) can 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
- 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.
Wow, I wish I knew what I did wrong. Apparently it was something! This came out as an oddball clutch of ingredients that didn't quite come together. My apologies for being negative.
This was good. The only change I made was to add shredded chicken breast I had seasoned with garlic and lemon pepper to make this more of a main course. Thanks, Mirj.
This was a quick and extremely tasty soup to prepare and eat! The only changes I made were, substituting olive oil for the butter; substituting Dreamfields penne pasta for the tortellini; adding some red pepper to give it a little more zest and instead of the fresh basil, which I did not have on hand, I added a teaspoon of prepared pesto. Great soup!