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Start out by pouring the chicken broth and water into a stock pot. Season with 1 tablespoon of sea salt (ONLY if you used unsalted broth). Bring to a boil and then lower to medium-high heat.
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Add in 1 pound of cheese tortellini. While the tortellini is cooking, begin to rip apart the spinach (I used one big bag) into the soup. Stir all together. Tortellini should be ready in 7 minutes.
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In a separate bowl, scramble 2 eggs. Add in ¼ cup of parmesan cheese.
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With the heat on low, stir slowly and constantly as you pour in the scrambled egg mixture. Season the soup with black pepper.