Add spinach-tortellini-soup-by-joanna-gaines

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/italian/Spinach Tortellini Soup by Joanna Gaines.cook

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+>> source: https://food52.com/recipes/82976-spinach-tortellini-soup-recipe-joanna-gaines
+>> time required: 35 minutes
+
+In a #large soup pot{}, melt the @butter{1%Tbsp} over medium-high heat. Add the @onion{1/2%medium} and @garlic{1%Tbsp} and sauté, stirring constantly, until the onion is soft and tender, 3 to ~{4%minutes}.
+
+Add the @vegetable broth{6%cups}, @fire-roasted tomatoes{1%can}, and @Italian seasoning{1/2%tsp} and bring to a rolling boil. Add the @tortellini{1%9-oz pkg} and @cannellini beans{1%can} and cook until the tortellini are cooked through, about ~{2%minutes}.
+
+Reduce the heat to medium and add the @spinach{6%cups}, @parsley{2%Tbsp}, @basil{2%Tbsp}, and @salt{} and @pepper{} to taste and stir until the spinach is just wilted, 1 to ~{2%minutes}. Squeeze the @lemon juice{1/2%lemon} over the soup.
+
+Ladle into #bowls{}, sprinkle with the @Parmesan{1%cup}, and serve immediately with torn @French bread{1%loaf} 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.

docs/italian/spinach-tortellini-soup-by-joanna-gaines.md

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+# Spinach Tortellini Soup by Joanna Gaines
+
+![Spinach Tortellini Soup by Joanna Gaines](../assets/images/spinach-tortellini-soup-by-joanna-gaines.png)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 8 minutes |
+
+## :salt: Ingredients
+
+- 1 Tbsp butter
+- 0.5 medium onion
+- 1 Tbsp garlic
+- 6 cups vegetable broth
+- 1 can fire-roasted tomatoes
+- 0.5 tsp Italian seasoning
+- 1 9-oz pkg tortellini
+- 1 can cannellini beans
+- 6 cups spinach
+- 2 Tbsp parsley
+- 2 Tbsp basil
+- some salt
+- some pepper
+- 0.5 lemon lemon juice
+- 1 cup Parmesan
+- 1 loaf French bread
+
+## :cooking: Cookware
+
+- 1 large soup pot
+- 1 bowls
+
+## :pencil: Instructions
+
+### Step 1
+
+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.
+
+### Step 2
+
+Add the vegetable broth, fire-roasted tomatoes, and Italian seasoning and bring to a rolling boil. Add the tortellini
+and cannellini beans and cook until the tortellini are cooked through, about 2 minutes.
+
+### Step 3
+
+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.
+
+### Step 4
+
+Ladle into bowls, sprinkle with the Parmesan, and serve immediately with torn French bread for dipping.
+
+### Step 5
+
+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.
+
+## :link: Source
+
+- <https://food52.com/recipes/82976-spinach-tortellini-soup-recipe-joanna-gaines>

mkdocs.yml

@@ -75,6 +75,7 @@ nav:
       - Healthy Pasta with Pesto and Broccoli: italian/healthy-pasta-with-pesto-and-broccoli.md
       - Mezza Luna Lasagna: italian/mezza-luna-lasagna.md
       - Spaghetti Alla Puttanesca: italian/spaghetti-alla-puttanesca.md
+      - Spinach Tortellini Soup by Joanna Gaines: italian/spinach-tortellini-soup-by-joanna-gaines.md
       - Summer Pesto Pasta: italian/summer-pesto-pasta.md
   - Lunches:
       - Chickpea Sunflower Sandwich: lunches/chickpea-sunflower-sandwich.md