Tortellini Spinach Soup

Tortellini Spinach Soup

2  TBL  butter 6 cloves of garlic, minced 1/2 cup onion, finely chopped 9 cups chicken broth 1 lb cheese tortellini  1 14.5 oz can of diced tomatoes with liquid 1 10 oz  bag of spinach 8 basil leaves, slivered 1 egg 1/2 cup parmesan cheese, freshly grated 1/2 teas pepper salt to taste In a large saucepan, melt butter.  Saute garlic and onion.  Add stock and bring to boil.  Add tortellini, reduce heat and simmer 5 minutes.  Add tomatoes and cook 4 more minutes.  Whisk egg, Parmesan, and pepper together.  Slowly drizzle egg mixture into soup, while stirring.  Add spinach and basil.  *Serve or turn off immediately so spinach doesn't over cook.   *To sliver basil stack leaves and roll like a cigar then slice.