Tortellini Spinach Soup
2 Tablespoons butter
6 cloves garlic, minced
½ C chopped onion
6 C chicken stock
1 9 oz. package cheese tortellini
1 24.5 oz. can diced tomatoes, with liquid
1 10 oz. bag fresh spinach
8 basil leaves, sliced
1 egg
½ Cup Parmesan cheese
Salt and pepper to taste
In a large saucepan, melt butter. Sauté garlic and onion. Add Stock. Add tortellini and reduce heat and simmer 5 minutes. Add tomatoes and cook 4 minutes. In a small mixing bowl whisk egg and Parmesan cheese. Slowly drizzle into soup while stirring. Add basil and spinach.
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