Instructions: Remove the spinach from its package and place on a microwave-safe dish. Microwave at high for 5 minutes to defrost.

Meanwhile, heat the oil on medium in a 41/2-quart Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Add the garlic, and stir and cook for 1 minute or until the onion is tender. Add the water and broth. Raise the heat to high and bring the pot to a boil.

Drain the spinach well, squeezing out the excess water. Add it to the pot. Add the tomatoes with their juice and the sugar. Stir to mix well.

Add the tortellini and bring the pot back to a boil. Reduce the heat to medium, maintaining a slow boil, and cook for 5 minutes.

Meanwhile in a 1-cup or larger glass measure, combine the Parmesan cheese, salt, pepper and egg. Stir vigorously with a fork or a small whisk.

When the soup has cooked for 5 minutes, slowly drizzle the egg mixture into the pot, stirring constantly. Stir and cook for 2 minutes. Remove from the heat. Spoon into shallow soup bowls and serve immediately.

TIP: If you cant find seasoned chicken broth, plain chicken broth is fine. Any kind of tortellini is wonderful in this soup.

Description: "lightly cheesy broth with spinach and tortellini with shirred egg"

NOTES : A quick and easy recipe adapted from one made by Alicias neighbor, Cheryl. Restorative! "I am always amazed at the healing powers of food... [The soup] comforted me like a warm fuzzy blanket on a cold, rainy day."

Pantry cooking. Doesnt this sound good? and its easy

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