This has always been one of my favorite "light" Italian soups, one that I often order if it's offered in Italian restaurants. Over the years I've tried many recipes for it, changing things here & there, & yesterday I finally developed a final recipe that I (& hubby) really really liked.
On it's own & served in large shallow soup plates, this makes an elegant light starter to an Italian meal - in my opinion particularly if the menu involves some type of roasted or braised poultry, or other Northern Italian cuisine. However, adding in your favorite tortellini or ravioli makes it a wonderful lunch or supper on its own, accompanied by a green salad & a good crusty bread.
One of the best things about it? From start to finish you can have it on the table in about 20 minutes tops!!
2 cartons Swanson’s chicken broth
4 cloves of garlic, peeled, halved lengthwise, & smashed
Bag of baby spinach, roughly chopped
2 eggs, beaten
Zest & juice from half a lemon
½ cup freshly grated parmesan cheese, plus extra for garnish
Salt & freshly ground black pepper to taste
Bring broth to a boil & add garlic, lemon zest, lemon juice, & spinach. Lower heat a little & simmer brightly for about 5 minutes. Add ½ cup parmesan to beaten eggs & slowly pour mixture into simmering broth, stirring gently. Add salt & freshly ground black pepper to taste & serve with extra parmesan on the side.
Variation: In a separate pot of boiling water, cook some of your favorite ravioli or tortellini to the al dente stage, drain, & add to each bowl of soup. If using fresh pasta you could probably cook it right in the broth, but dried or frozen work better if cooked separately & added to the soup right before serving.