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Ingredientes
- 2 Tbsp. unsalted butter
- 8 x cloves garlic, minced
- 1/2 c. minced onion
- 4 c. reduced-sodium chicken broth
- 2 c. water
- 9 ounce fresh or possibly frzn cheese tortellini
- 1 x 14 1/(2-oz) can diced tomatoes, with the liquid
- 10 ounce fresh spinach, washed and stemmed, coarsely minced
- 8 x to 10 fresh basil leaves, coarsely minced
- 1 x egg
- 1/2 c. grated parmesan cheese, plus shavings for garnish Salt and pepper to taste
Direcciones
- In a large saucepan, heat the butter over medium heat. Add in the garlic and onion and saute/fry till fragrant, 2 to 3 min. Add in the chicken broth and water; bring to a boil. Add in the tortellini and cook halfway, about 5 min for frzn pasta, less if using fresh.
- Add in the tomatoes and their liquid, reduce the heat to a simmer and cook just till the pasta is tender, about 4 min.
- Stir in the spinach and basil and cook till wilted, 1 to 2 min.
- Meanwhile, whisk together the egg, parmesan cheese, salt and pepper. Drizzle into the soup and cook, stirring about 3 min more. Remove from heat and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2094g | |
| Calories 1438 | |
| Calories from Fat 550 | 38% |
| Total Fat 62.08g | 78% |
| Saturated Fat 34.24g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 398mg | 133% |
| Sodium 3389mg | 141% |
| Potassium 2440mg | 70% |
| Total Carbs 147.13g | 39% |
| Dietary Fiber 14.8g | 49% |
| Sugars 7.35g | 5% |
| Protein 76.87g | 123% |
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