Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup water
- 3 x 14 oz cans low-salt fat-free chicken broth
- 1½ cups orecchiette or gnocchi pasta shells
- 1 x 10 oz package frozen spinach, thawed
- 1 cup chopped, seeded tomato
- 3 tablespoons parmesan cheese
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon salt
- 1 egg
- 6 teaspoons Parmesan cheese
Directions
Peeling tomatoes: cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.
Bring water and broth to a boil in a large dutch oven.
Add pasta and spinach; cover, reduce heat, and simmer for 12 minutes or until pasta is tender.
Stir in tomato.
In a cup, combine 3 tbsp cheese, pepper, salt and egg, stir well.
Slowly drizzle egg mixture into simmering soup; cook 2 minutes, stirring constantly.
Ladle into soup bowls, sprinkle each serving with 1 teaspoon Parmesan cheese.