• 2 tablespoons butter
• 6-8 cloves garlic, minced
• ½ cup chopped onion
• 6 cups reduced-sodium chicken broth
• 9 ounces fresh or frozen cheese tortellini
• 1 (14.5 ounce) can diced tomatoes, including liquid
• 10 ounces spinach, washed and coarsely chopped
• 1 tablespoon fresh oregano, chopped
• 1  egg
• ½ cup grated Parmesan cheese
• salt and pepper, to taste

In a large saucepan, melt the butter over medium heat.  Add the garlic and onion and sauté until fragrant, 2-3 minutes. Add the chicken broth; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh pasta. Add the can of tomatoes; reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes. Stir in the spinach and oregano and cook until wilted, 1-2 minutes. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper. Drizzle into the soup and cook, stirring about 3 minutes more. Remove from heat and serve. Makes about 6 servings.