How to make it

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

Reviews & Comments 1

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    " It was excellent "
    auntybea ate it and said...
    Sounds delicious! Great post!
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