Garlicky Tortellini, Spinach And Tomato Soup

• 2 tablespoons unsalted butter
• 6 -8 cloves garlic, chopped
• 1/2 cup chopped onion
• 4 cups vegetable broth
• 2 cups water
• 9 ounces fresh cheese tortellini or 9 ounces frozen cheese tortellini
• 1 (14 1/2 ounce) can diced tomatoes, with their liquid
• 10 ounces spinach, washed and stemmed,coarsely chopped
• 8 -10 basil leaves, coarsely chopped
• 1 egg
• 1/2 cup grated parmesan cheese
• salt and pepper

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.

unsalted butter, garlic, onion, vegetable broth, water, fresh cheese tortellini, tomatoes, basil, egg, parmesan cheese, salt

Taken from www.food.com/recipe/garlicky-tortellini-spinach-and-tomato-soup-18268 (may not work)