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 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.
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