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Garlicky Tortellini Spinach and Tomato Soup |
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Garlicky Tortellini Spinach and Tomato Soup - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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40 ml
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unsalted butter |
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8
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cloves garlic, chopped |
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1/2 cup
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chopped onion |
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4 cup
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reduced-sodium chicken broth |
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2 cup
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water |
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270 g
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fresh or frozen cheese tortellini |
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1
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14 1/(2-ounce) can diced tomatoes, with the liquid |
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300 g
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fresh spinach, washed and stemmed, coarsely chopped |
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8
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to 10 fresh basil leaves, coarsely chopped |
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1
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egg |
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1/2 cup
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grated parmesan cheese, plus shavings for garnish |
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Salt and pepper to taste |
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| Method: |
In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2 to 3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
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, 1 to 2 minutes.
Meanwhile, whisk together the egg, parmesan cheese, salt and pepper. Drizzle into the soup and cook, stirring about 3 minutes more. Remove from heat and serve.
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