Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

TORTELLINI AND SPINACH SOUP

List of Ingredients




1 (10 oz.) pkg. frozen chopped spinach
1 tsp. olive oil
1 medium onion, chopped
1 tsp. bottled minced garlic
2 (14-1/2 oz.) cans fat-free roasted garlic-seasoned chicken broth (see note)
1 (14 oz.) can chopped tomatoes
1 tsp. sugar
1 (9 oz.) package portabella mushroom tortellini (see note)
3 Tblsp. already-shredded Parmesan cheese
1/4 tsp. ground black pepper
1/4 tsp. salt
1 egg


Recipe



Remove the spinach from its package and place on a microwave-safe dish. Microwave at high (100%) power for 5 minutes to defrost.

Meanwhile, heat the oil on medium in a 4½-quart Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Add the garlic, and stir and cook for 1 minute or until the onion is tender. Add 2 cups water and the broth. Raise the heat to high and bring the pot to a boil.

Drain the spinach well, squeezing out the excess water. Add it to the pot. Add the tomatoes with their juice and the sugar. Stir to mix well.

Add the tortellini and bring the pot back to a boil. Reduce the heat to medium, maintaining a slow boil, and cook for 5 minutes.

Meanwhile in a 1-cup or larger glass measure, combine the Parmesan cheese, pepper, salt and egg. Stir vigorously with a fork or a small whisk.

When the soup has cooked for 5 minutes, slowly drizzle the egg mixture into the pot, stirring constantly. Stir and cook for 2 minutes. Remove from the heat. Spoon into shallow soup bowls and serve immediately. Makes 4 generous servings.

Note: If you can't find seasoned chicken broth, plain chicken broth is fine. Any kind of tortellini is wonderful in this soup.

From ‘The Charlotte Observer’ 2/14/01.