Brad's Tortellini and Spinach Soup
Source of Recipe
The Tampa Tribune 01/02
List of Ingredients
1 package (10 ounces) frozen chopped spinach
1 teaspoon olive oil
1 medium onion, chopped
1 clove garlic, minced, or more to taste
2 cups water
2 cans (14 1/2 ounces each) fat-free seasoned or plain chicken broth
1 can (14 ounces) chopped tomatoes
1 teaspoon sugar
1 package (9 ounces) portobello tortellini or any favorite flavor
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
Recipe
Remove spinach from its package and place on a microwave-safe plate. Microwave on high for 5 minutes.
Heat oil on medium in a 4 1/2-quart Dutch oven or soup pot. Peel and finely chop onion. Add onion and garlic to the pot; cook 1 or 2 minutes until the onion is tender. Add water and chicken broth. Turn heat to high, and bring soup to a boil.
Drain spinach, squeezing out excess water. Add to soup. Add tomatoes (with juice) and sugar. Mix well. Add tortellini and bring pot back to a boil. Reduce heat to medium; cook 5 minutes.
Meanwhile, combine Parmesan cheese, salt, pepper and egg in a cup. Stir vigorously with a fork or small whisk. When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly. Stir and cook 2 minutes. Remove from heat. Spoon into bowls; serve immediately.
Makes 4 generous servings.
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