---
comments: true
tags:
  - magnolia
  - soup
---
# :stew: Spinach Tortellini Soup by Joanna Gaines

![Spinach Tortellini Soup by Joanna Gaines][3]{ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 8 minutes |

## :salt: Ingredients

- :butter: 1 Tbsp butter
- :onion: 0.5 medium onion
- :garlic: 1 Tbsp garlic
- :stew: 6 cups [vegetable broth][1]
- :tomato: 1 can fire-roasted tomatoes
- :herb: 0.5 tsp [Italian seasoning][2]
- :spaghetti: 1 9-oz pkg tortellini
- :potato: 1 can cannellini beans
- :leafy_green: 6 cups spinach
- :herb: 2 Tbsp parsley
- :herb: 2 Tbsp basil
- :salt: some salt
- :salt: some pepper
- :lemon: 0.5 lemon juice
- :cheese_wedge: 1 cup Parmesan
- :baguette_bread: 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][1], 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>

[1]: <../ingredients/vegetable-broth.md>
[2]: <../ingredients/seasonings/italian-seasoning.md>
[3]: <../assets/images/spinach-tortellini-soup-by-joanna-gaines.jpg>