My husband and I recently visited family in upstate New York. While we were there my brother and sister-in-law, shared this wonderful recipe with me. Not only was it very tasty, but it had so much wonderful color as well!
This is one of those soups that can serve as the whole meal. It is very hardy and has lots of tasty veggies in it.
- 2 tbsp unsalted butter
- 6-8 garlic cloves
- 1/2 cup chopped onion
- 4 cups chicken broth
- 2 cups water
- 9 oz cheese tortellini (fresh or frozen)
- 14 1/2 oz can of diced tomatoes with their liquid
- 1 bag fresh spinach
- 8-10 fresh basil leaves
- 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. Saute until fragrant.
Add the chicken broth and water. Bring to boil. Add the tortellini and only cook halfway. Add the tomatoes with their liquid. Reduce heat and simmer. Cook until the pasta is tender.
Stir in the spinach and the basil. Cook until wilted.
While this is cooking wish together the egg, cheese, salt and pepper. Once the spinach has wilted drizzle into soup and cook for three minutes stirring occasionally.
Remove from heat and serve.