Bev's Recipe Collection

• 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.