What is it about soup that seems to soothe the mind, body and soul? There are nights when soup, bread and a glass of wine is all I need. And when the soup is as filling and fancy as today’s recipe for Sausage Tortellini and Spinach Soup, I don’t mind having guests over.
The secret to this 20-minute soup is finishing it with a Parmesan-and-egg drizzle, which thickens the soup and gives it a velvety texture. You can use any kind of tortellini you want in the soup, but the sweet spiciness of Italian sausage-filled tortellini is my favorite.
You’ll want to tuck this super-simple recipe in the front of your recipe box. When one of those nights comes along where nothing but a steaming bowl of soup will do, you are only 20 minutes away.
AND SPINACH SOUP
1 package (10 oz.) frozen chopped spinach
1 tsp. olive oil
1 cup onion, chopped
1 clove garlic, minced
1 cup water
32 oz. fat-free, low-sodium chicken broth
1 can (14 oz.) diced tomatoes
1 tsp. sugar
2 cups sausage-filled tortellini (fresh or refrigerated)
3 tbsp. grated or shredded Parmesan cheese
¼ tsp. ground black pepper
¼ tsp. salt
1 large egg
In a microwave-safe dish, microwave spinach 3 to 5 minutes, uncovered, on high to defrost.
Meanwhile, heat the oil over medium in a 4-quart or larger soup pot. Cook the onion and garlic until onion is soft, about 3 minutes. Add the water and broth. Raise the heat to high, and bring the soup to a boil.
Remove the spinach from the microwave and drain it well, squeezing out the excess water. Add it to the pot. Add the tomatoes with their juice and the sugar. Stir to mix well.
Add the tortellini, and bring the soup back to a boil. Reduce the heat to medium, maintaining a slow boil, and cook until the pasta is just tender, 4 to 5 minutes.
Meanwhile, in a 1-cup or larger glass measure, combine the Parmesan cheese, pepper, salt and egg. Whisk well.
When the pasta is tender, slowly drizzle the egg mixture over the soup, stirring constantly. Stir and cook 2 minutes. Remove the pot from the heat. Spoon the soup into bowls and serve.
Makes 4 servings.
Each serving has about 274 calories, 8 grams fat (2.3 grams saturated), 70 milligrams cholesterol, 15 grams protein, 38 grams carbohydrates, 5 grams dietary fiber, 580 milligrams sodium.