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1
Remove the spinach from its packaging and place it in a microwave-safe dish.
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2
Microwave, uncovered, on high power until defrosted, about 5 minutes.
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3
Meanwhile, heat the oil in a 4 1/2-quart Dutch oven or soup pot over medium heat.
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4
Peel and finely chop the onion, adding it to the pot as you chop.
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5
Add the garlic.
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6
Cook, stirring, until the onion is tender, 2 to 3 minutes.
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7
Add 2 cups water and the broth; raise the heat to high and bring the soup to a boil.
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8
Remove the spinach from the microwave and drain it well, squeezing out the excess water.
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9
Add it to the pot.
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10
Add the tomatoes with their juice and the sugar.
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11
Stir to mix well.
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12
Add the tortellini and bring the soup back to a boil.
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13
Reduce the heat to medium, maintaining a slow boil, and cook until the pasta is just tender, 4 to 5 minutes.
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14
Meanwhile, combine the Parmesan cheese, salt, black pepper, and egg in a small bowl and stir vigorously with a fork or a small whisk.
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15
Set aside.
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16
When the pasta is tender, slowly drizzle the egg mixture over the soup, stirring constantly.
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17
Cook, stirring, for 2 minutes.
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18
Then remove the pot from the heat, spoon the soup into shallow bowls, and serve.
