Orecchiette and Spinach Soup

Yummy!! Tricia passed on this recipe, and I'm so glad she did. Only 129 calories per one cup serving (which made me not feel so bad about eating two bowls).

1 cup water
4 cups chicken broth or stock
1 1/2 cups uncooked orecchiette ("little ears") pasta (I couldn't find this, so I just used small shells)
1 10. ounce package frozen, chopped spinach, thawed
1 cup chopped, seeded tomato
3 Tbsp. grated Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
1 large egg
cayenne pepper


Bring water and broth to a boil in a large pot or a Dutch oven. Add pasta and spinach; cover, reduce heat, and simmer 15 minutes or until pasta is tender. Stir in tomato
In a tiny bowl, combine 3 tablespoons Parmesan cheese, pepper, salt and egg and a pinch of cayenne pepper; stir well with a whisk. Slowly drizzle egg mixture into simmering soup and cook 3 minutes stirring constantly. Ladle soup into bowls and sprinkle each serving with some Parmesan cheese.