This past weekend was perfect. It was the kind of weekend that had no expectations and no set plans. Sometimes this kind of weekend drives me crazy. I go stir crazy thinking I'm not doing enough, not being productive enough, not enjoying enough. Other times, this kind of weekend is just what I need.
This was the kind of weekend that left me feeling ready for the week to come; completely rested and ready to say "bring it on".
I played around in the kitchen quite a bit this weekend. I had a "to make" list in the back of my head but not a written out one like I usually do. I had some successes, some failures, and some "not quite there yet" recipes.
This soup is the perfect soup to go along with the perfect weekend I had. It is simple, made with a few ingredients, and comes together in a mere 12 minutes. You don't expect much when you prepare this soup but then you eat it and it's delicious simplicity blows you away.
12-Minute Tortellini Soup
Makes 4 servings
Note: It is important to continuously whisk the soup when you are adding the cheese and the egg. This prevents the cheese and the egg from clumping together as it cooks. Continuously whisking breaks the cheese and egg up as they cook to create an opaque color.
6 cups broth (I prefer chicken broth with this soup, but vegetable broth works, too)
9 ounces cheese tortellini
1/2 cup parmesan cheese, shredded
1 egg, lightly beaten
2-3 handfuls spinach
1. In a medium pot, bring broth to a boil. Add tortellini and cook for 8 minutes, or according to package instructions.
2. Remove pot from heat. While continuously whisking, add parmesan cheese. Whisk to combine.
3. Next, add egg while continuously whisking. Whisk until the egg and cheese are incorporated. The soup will have an opaque look to it.
4. Stir in spinach. Serve.