Spinach Tortellini Soup by Joanna Gaines

🥘 Ingredients

• French bread
  1 loaf
• Italian seasoning
  1/2 tsp
• Parmesan
  1 c
• basil
  2 Tbsp
• butter
  1 Tbsp
• cannellini beans
  1 can
• fire-roasted tomatoes
  1 can
• garlic
  1 Tbsp
• lemon juice
  1/2 lemon
• onion
  1/2 medium
• parsley
  2 Tbsp
• pepper
• salt
• spinach
  6 c
• tortellini
  1 9-oz pkg
• vegetable broth
  6 c

🍳 Cookware

• large soup pot
• bowls

1. 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 .

   butter: 1 Tbsp, onion: 1/2 medium, garlic: 1 Tbsp
2. 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 .

   vegetable broth: 6 c, fire-roasted tomatoes: 1 can, Italian seasoning: 1/2 tsp, tortellini: 1 9-oz pkg, cannellini beans: 1 can
3. 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.

   spinach: 6 c, parsley: 2 Tbsp, basil: 2 Tbsp, salt, pepper, lemon juice: 1/2 lemon
4. 4

   Ladle into bowls , sprinkle with the Parmesan , and serve immediately with torn French bread for dipping.

   Parmesan: 1 c, French bread: 1 loaf
5. 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.