One-Pot Wonders

Spinach Tortellini Soup by Joanna Gaines

by:
April 24, 2020
Photo by Amy Neunsinger
Author Notes

"The tortellini add a lot of substance to this soup, making it a great all-in-one dinner. This version is my favorite combination of flavors, but it can easily be tailored based on your own palate and what’s in season in your area. For instance, you can swap the spinach for really any green that you prefer. If you want a heartier base, add more roasted tomatoes, or for a lighter consistency, try increasing the chicken broth. The best part? Almost any combination will yield really great leftovers." —Joanna Gaines

From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. —Food52

Test Kitchen Notes

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—The Editors

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 6
Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 medium onion, cut into medium dice
  • 1 tablespoon minced garlic
  • 6 cups (1 1/2 quarts) chicken broth
  • 1 teaspoon (14 1/2-ounce) can diced fire-roasted tomatoes
  • 1/2 teaspoon Italian seasoning
  • 1 (9-ounce) package cheese tortellini
  • 1 (14 1/2-ounce) can cannellini beans, rinsed well and drained
  • 6 cups baby spinach
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • Kosher salt and freshly ground black pepper
  • Juice of ½ lemon
  • 1 cup shaved Parmesan cheese (about 4 ounces)
  • 1 loaf French bread, for serving
In This Recipe
Directions
  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. Add the broth, tomatoes, and Italian seasoning and bring to a rolling boil. Add the tortellini and beans and cook until the tortellini are cooked through, about 2 minutes.
  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. Ladle into bowls, sprinkle with the Parmesan, and serve immediately with torn bread for dipping.
  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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