Well I know that the Roman’s are pretty particular about their recipes…and pretty serious about not changing them…That said, last night, I couldn’t resist. The soup in the pan above is a combination of stracciatella (egg drop and spinach in broth) and tortellini in brodo (tortellini in broth.) So basically, I added tortellini to stracciatella, which didn’t seem like such a stretch.

I whipped this up at the last minute… so the broth is not homemade. I’ll do a post on chicken soup sometime soon.

2 boxes chicken broth, one low-sodium, one regular

2 handfuls of baby spinach, or 1 chopped batch of regular spinach

1 half bag tortellini

2 eggs

1/2 lime

So freaking easy. Beat the eggs in a bowl, Heat up chicken broth in a pot, and boil salted water for the tortellini. Add 1 cup of cold water to the broth, and add two ladles of the pasta water as well. Season with salt and black pepper to taste. When the tortellini is al dente, drain and set it aside. When the broth is boiling and tastes good to you, add the spinach. Cover for 2 minutes. Remove cover, and spoon in the beaten egg 1 tbsp at at time. Spoon it in, let it sit for 10 seconds or so, then stir the pot. Keep going until you’ve added all the egg. The heat of the broth will cook it sufficiently. Then, at the end, add the tortellini into the soup and stir. Squeeze the half lime into the pan, and then again in each bowl when you serve.  Done.