Tortellini Spinach Soup

(from ojcwn2’s recipe box)

Categories: Soup


  • 4 cups chicken stock (lightly salted)
  • 2 cups Tortellini
  • 1 large egg
  • 4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor)
  • 1 Tbsp panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free)
  • Pinch of freshly ground black pepper
  • A handful of spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green)


  1. Place stock in a 2-quart saucepan and bring to a simmer.

  2. 2 In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs (if using), and black pepper.

  3. 3 Once the stock is simmering, stir in the sliced spinach.

  4. 4 Pour/scrape the cheese egg mixture into the simmering stock, do not stir. After a few seconds, stir the egg mixture into the soup. Cook at a gentle simmer for another minute.

  5. Taste the soup and add more salt and pepper if you wish.

  6. Serve immediately.

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