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<b>Garlicky Tortellini, Spinach And Tomato Soup</b><br><br>
2 Tbs. unsalted butter<br>
6-8 cloves garlic<br>
1/2 cup chopped onion<br>
4 cups vegetable broth<br>
2 cups water<br>
9 oz. fresh or frozen cheese tortellini<br>
1 14.5 oz. can diced tomatoes, with the liquid<br>
10 oz. fresh spinach, stemmed and coarsely chopped<br>
8-10 fresh basil leaves, coarsely chopped<br>
1 egg<br>
1/2 cup grated parmesan cheese<br>
salt and pepper to taste<br><br>
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.<br><br>
Stir in the spinach and basil and cook until wilted, about 1-2 minutes.<br><br>
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.<br><br>
(Makes 6 servings. 7 grams protein, 6 grams fat, 15 grams carbohydrate per serving)
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