I adapted this recipe from a recipe I clipped from the Detroit Free Press, whose food editor adapted it from Fine Cooking magazine (November 2001). It’s a nice, hearty soup – serve it with a salad and some crusty bread and you’ve got dinner! It’s great for a dreary, rainy, not-quite-spring day like we have today in Detroit.
Warning: it’s quite garlicky, so make sure everyone in the family eats it — and don’t breathe on anyone who doesn’t!
Ingredients:
2 Tbs. olive oil
4-6 cloves garlic, finely chopped
½ cup chopped onion
4 cups vegetable broth or chicken broth
2 cups water
9 oz. fresh or frozen cheese tortellini, or 2 cups of the dry tortellini in a bag from Costco
1 can (14½ oz.) diced tomatoes
10 oz. fresh spinach, wash, stemmed and coarsely chopped, or 1 10-oz. pkg. frozen spinach, thawed and squeezed dry
8-10 basil leaves, coarsely chopped, or 2 tsp. dried basil
1 egg
½ cup grated or shredded Parmesan cheese
Salt and pepper to taste
Directions:
In a large saucepan, heat the olive oil and sauté the garlic and onion until fragrant, about 3 minutes. Add the broth, water and tomatoes (with the juice) and bring to a boil. Add the tortellini and cook over low to medium heat until the pasta is tender. Reduce heat to a simmer. Stir in the spinach and basil; if using fresh, cook until they are wilted, about 2 minutes. In a small bowl, whisk together the egg and Parmesan cheese. Drizzle the egg and cheese mixture into the soup and cook, stirring, for about 3 minutes more. Season with salt and pepper to taste.
Serves 6
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