Brad’s Tortellini and Spinach Soup
- 2 pkgs. 10 oz. frozen chopped spinach
- 3 1/2 C water
- 3 T olive oil
- 1 sweet onion, chopped
- 2 cloves garlic, crushed
- 56 oz. chicken broth
- 2 cans (15 oz.) diced tomatoes
- 18 oz. tortellini
- 1/3 C grated Parmesan cheese
- 1/2 t salt
- 1/4 t pepper
- 2 eggs
- couscous
Cook spinach in water listed, just until thawed. Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted. Add garlic and cook 1-2 more minutes. Add chicken broth, spinach and water. Turn heat to high and bring to a boil. Add cans of tomatoes and mix well. Add tortellini and bring pot back to a boil. Reduce heat to medium; cook 5 minutes. Meanwhile, combine Parmesan cheese, salt, pepper, and egg. Stir vigorously with a fork. When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly. Stir and cook 2 minutes. Remove from heat and serve over couscous.
Already doubled. From St. Petersburg Times.