Okay, so I know summer (yes it's still summer here) is not exactly the time for soups. I'm an absolute soup fanatic. I love soup... I used to have a friend who worked at a sandwich shop, and even in the middle of our unbearable Arizona summers, I'd go in to get a cup of soup ('course that was before I was enlightened about food and canned soups that had been reheated hundreds of times were actually okay with me :) (ew!)
I can't drink hot drinks, like coffee, in the summer, but soup I can suck down almost as if it were a cool frosty milk shake. I've had some spinach to use up, and I needed to find creative ways of using it up... sauteing and stuffing can only be used so many times! What better way than soup?
I came across a Cooking Light recipe long ago that I always wanted to try and never did. I used to make this Greek Tortellini Soup with spinach that I absolutely loved eating for lunch and light dinners. This soup was a little more difficult by way of cracking an egg, whipping it up, and pouring it into the simmering soup slowly so you had yummy little egg chunks, and added protein to a good veggie soup. But one day I tried it, and was hooked.
I also had some red pepper to use up so I roasted one and added that in. Try it on a cold day, now that Autumn is imminent, or, if you are in the mood for a light, healthy lunch.
Spinach, Red Pepper, and Pasta Soup with Egg
print recipe only
- 6 cups chicken stock
- 4 oz small shaped pasta (fusilli, orecchiette, or farfalle)
- 1 clove garlic, minced
- 2 cups baby spinach
- 1 bell pepper, seeded/de-ribbed
- 1 tomato, seeded and roughly chopped
- 1 egg
- 3 tablespoons grated Parmesan cheese, divided
- 1/2 teaspoons fresh cracked black pepper
- pinch salt
In separate bowl, whisk together egg, 2 tablespoons Parmesan cheese, black pepper and salt. Once soup is barely simmering, slowly drizzle egg mixture into liquid, stirring constantly. Cook for 2 minutes and serve. Garnish with remaining cheese and fresh cracked pepper.