Just 20 minutes needed for soup

Sausage Tortellini and Spinach Soup will soothe mind, body, and soul.

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 are 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.

Visit the Kitchen Scoop Web site at www.kitchenscoop.com.

Suggested menu:

Sausage Tortellini and Spinach Soup

Sliced Italian bread

Chianti

Sausage Tortellini and Spinach Soup

Start to finish: 20 minutes

Yield: 4 servings

1 package (10 ounces) frozen chopped spinach

1 tablespoon olive oil

1 cup onion, chopped

1 clove garlic, minced

1 cup water

32 ounces fat-free, low-sodium chicken broth

1 can (14 ounces) diced tomatoes

1 teaspoon sugar

2 cups sausage-filled tortellini (fresh or refrigerated)

3 tablespoons grated or shredded parmesan cheese

¼ teaspoon ground black pepper

¼ teaspoon 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. Set aside.

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.

Approximate values per serving: 274 calories, 8 g fat (2.3 g saturated), 70 mg cholesterol, 15 g protein, 38 g carbohydrates, 5 g dietary fiber, 580 mg sodium.