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🍲 Spinach Tortellini Soup by Joanna Gaines
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| ⏲️ Total Time |
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| 8 minutes |
🧂 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 juice
- :cheese_wedge: 1 cup Parmesan
- 🥖 1 loaf French bread
:cooking: Cookware
- 1 large soup pot
- 1 bowls
📝 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.