Instructions: In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2 to 3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, 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 to 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.

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