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Tortellini and Spinach Soup Recipe

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This recipe for Tortellini and Spinach Soup is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 oz.) pkg. Frozen Chopped Spinach
1 tsp. Olive Oil
1 Medium Onion (3/4 c.) (finely chopped)
1 clove Garlic (finely chopped)
2 c. Water
2 cans (14 1/2 oz. each) Fat-free Roasted Garlic (or plain) Chicken Broth
1 pkg. (9 oz.) Mushroom Tortellini (or any of your choice)
3 tbsp. Parmesan Cheese
1/4 tsp. Ground Black Pepper
1/4 tsp. Salt
1 Egg
Optional: 1 can (14 oz.) Chopped Tomatoes
Directions:
Directions:
Microwave spinach on high for 5 minutes to defrost
Heat oil on medium in a 4 1/2 quart dutch oven
Add garlic and onion to pot as you chop
Cook for 1 minute or until the onion is tender
Add the water and the broth; raise heat to high and bring to a boil.

Drain the spinach well; squeeze out excess water and add to the pot
Add the (optional) tomatoes and juice; stir
Add the tortellini and return to a boil
Reduce heat to medium, maintaining a slow boil and cook for 5 minutes

Combine parmesan, salt, pepper and egg; whisk vigorously
After the soup has cooked for 5 minutes, slowly drizzle the egg mixture into the pot, stirring constantly for 2 minutes

 

 

 

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