Spinach Tortellini Soup by Joanna Gaines
★★★★★
PREP TIME
15 minutes
COOK TIME
20 minutes
SERVES
6
Ingredients
1 tablespoon
unsalted butter
1/2
medium onion, cut into medium dice
1 tablespoon
minced garlic
6 cups
(1 1/2 quarts) chicken broth
1 teaspoon
(14 1/2-ounce) can diced fire-roasted tomatoes
1/2 teaspoon
Italian seasoning
1
(9-ounce) package cheese tortellini
1
(14 1/2-ounce) can cannellini beans, rinsed well and drained
6 cups
baby spinach
2 tablespoons
chopped fresh parsley
2 tablespoons
chopped fresh basil
1 cup
shaved Parmesan cheese (about 4 ounces)
1
loaf French bread, for serving
Instructions
- In a large soup pot, melt the butter over medium-high heat. Add the onion and garlic and sauté, stirring constantly, until the onion is soft and tender, 3 to 4 minutes.
- Add the broth, tomatoes, and Italian seasoning and bring to a rolling boil. Add the tortellini and beans and cook until the tortellini are cooked through, about 2 minutes.
- Reduce the heat to medium and add the spinach, parsley, basil, and salt and pepper to taste and stir until the spinach is just wilted, 1 to 2 minutes. Squeeze the lemon juice over the soup.
- Ladle into bowls, sprinkle with the Parmesan, and serve immediately with torn bread for dipping.
- Store in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 2 months. Let the soup thaw before reheating.
