Cheese Tortellini and Spinach Soup

I attended Our Lady’s School in the 1980s.  In second grade, I met Sarah.  There’s nothing like a best friend who loves you no matter what.

adapted from a recipe by Sarah — Elizabeth’s best friend

1 box frozen spinach
1/2 large onion chopped
1 can rotel
1 box of refrigerated cheese tortellini (can use frozen)
5 cups veggie broth (2 veggie cubes to 5 cups water)
Tony’s to taste

Parmesan cheese
2 eggs

In a soup pot, cook down spinach and onions until most of the moisture is gone. Throw in the rotel, broth, and Tony’s to taste.  When it boils, add the tortellini.  Once it’s done, mix two eggs with the Parmesan cheese until you have a chunky texture.  Drizzle it over the soup and let it cook into a cheesy topping.

Serve with garlic bread.