Spinach Tortellini Soup by Joanna Gaines¶
 Total Time |
|---|
| 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
1 cup Parmesan
1 loaf French bread
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 sautรฉ, 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.
Sources