* 6 cups chicken stock
* 4 oz small-shaped pasta (fusilli, orecchiette, or farfalle)
* 1 clove garlic, minced
* 2 cups baby spinach
* 1 bell pepper, seeded/de-ribbed
* 1 tomato, seeded and roughly chopped
* 1 egg
* 3 tablespoons grated Parmesan cheese
* 1/2 teaspoons fresh cracked black pepper
* pinch salt

1. In 2-3 qt stockpot, bring chicken stock to a boil.
2. Add pasta, bell pepper, spinach, and garlic. Cook until pasta is tender (7-9 minutes)
3. Reduce to slow simmer, add tomato.
4. In seperate bowl, whisk together egg, 2 tablespoons parmesan cheese, black pepper and salt.
5. Once soup is barely simmering, slowly drizzle egg mixture into liquid, stirring constantly.
6. Cook for 2 minutes and serve. Garnish with remaining cheese and fresh pepper.

Servings: 2-3

Ready in: 25 minutes