In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the chicken broth and water: bring to a boil Add the tortellini and cook halfway, about 5 minutes for frozen less if using fresh
Add the tomatoes and their liquid reduce the heat to a simmer and cook just until the pasta is tender about 4 minutes
Stir in the spinach and basil and cook until wilted 1-2 minutes Meanwhile whisk together the egg Parmesan Cheese and salt and pepper Drizzle into the soup and cook Stirring about 3 minutes more Remove from heat and serve.
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|Serving Size: 1 recipe (10483g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 9850 (57%)|
|Amt Per Serving||% DV|
|Total Fat 1094.5g||1459 %|
|Saturated Fat 424.1g||2120 %|
|Monounsaturated Fat 414.3g|
|Polyunsanturated Fat 171.7g|
|Cholesterol 5214.6mg||1604 %|
|Sodium 9245.4mg||319 %|
|Potassium 23516mg||619 %|
|Total Carbohydrate 545.9g||161 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 534.1g|
|Protein 1242.4g||1775 %|
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Calories per serving: 17167
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