1. In a large saucepan, melt the butter over medium heat. 2. Add the garlic and onion and saute until fragrant, 2-3 minutes. 3. Add the chicken broth and water; bring to a boil. 4. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. 5. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes. 6. Stir in the spinach and basil and cook until wilted, 1-2 minutes. 7. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper. 8. Drizzle into the soup and cook, stirring about 3 minutes more. 9. Remove from heat and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
