Spinach Tortellini Soup by Joanna Gaines

🥘 Ingredients

• butter 1 Tbsp
• onion ½ medium
• garlic 1 Tbsp
• vegetable broth 6 cups
• fire-roasted tomatoes 1 can
• Italian seasoning ½ tsp
• tortellini 1 9-oz pkg
• cannellini beans 1 can
• spinach 6 cups
• parsley 2 Tbsp
• basil 2 Tbsp
• salt
• pepper
• lemon juice ½ lemon
• Parmesan 1 cup
• French bread 1 loaf

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 .
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 .
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.
4. 4

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