Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Friday, January 30, 2009

Garlicky Tortellini, Spinach and Tomato Soup

I saw the title of this recipe and literally held my breath. I don't think I've been so excited over a recipe in a long time.

2 Tbs. unsalted butter
6-8 cloves garlic
1/2 cup chopped onion
4 cups chicken or vegetable broth
2 cups water
9 oz. fresh or frozen cheese tortellini
1 14.5 oz. can diced tomatoes, with the liquid
10 oz. fresh spinach, stemmed and coarsely chopped
8-10 fresh basil leaves, coarsely chopped
1 egg
1/2 cup grated parmesan cheese
salt and pepper to taste

In large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the broth and water, bring to a boil. Add the tortellini and cook halfway (about 5 min. if using frozen, less for fresh pasta). 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, about 1-2 minutes.

Meanwhile, whisk together the egg, parmesan, and salt and pepper. Drizzle into the soup and cook, Stirring, about 3 minutes more. Remove from heat and serve.