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Soup from Leftovers

Ingredients

  • 1 Tbs oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 -2 cups leftover frozen vegetables or diced fresh carrots, celery, squash, etc.
  • 15 oz can diced tomatoes
  • 1 cup leftover frozen tortellini or just add some pasta or beans or cubed potato
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

Instructions

  • Heat the oil and sauté the onion and garlic a few minutes, until softened. Add the broth and vegetables. Bring to a simmer and stir in the pasta or tortellini. Cook until the pasta is done.
  • Whisk the egg in a small bowl, then drizzle into the soup stirring constantly. Add the cheese, salt and pepper, then serve.