Garlicky Tortellini, Spinach And Tomato Soup - cooking recipe

Ingredients

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

Preparation

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