Spinach Tortellini Soup

Joanna Gaines shared this really easy and delicious soup from her new cook book on Instagram and it’s one I’ll make again and again! This recipe was great to make while quarantined because you can easily sub other ingredients if you have trouble finding the ones listed. When I watched her make it, she subbed Butter beans instead of Cannellini because it was what she had at the time.

I didn’t have fresh basil or parsley so I used dried and it worked fine, although I cut it down to 1 Tlbs each.

Spinach Tortellini Soup

• ½ white onion, diced
• 1 Tlbs minced garlic
• 1 Tlbs butter

Sauté the onion and garlic in the butter till soft, about 3 minutes. Then add:

• 6 cups chicken broth
• 14.5 oz can fire roasted tomatoes
• ½ Tsp Italian Seasoning

Once that comes to a boil, add:

• 14.5 oz can of Cannellini beans (I drained these)
• 9 oz package cheese tortellini

Boil for 2-3 minutes then add:

• 4-6 cups of spinach
• 2 Tlbs fresh parsley
• 2 Tlbs fresh basil
• Salt and pepper to taste

Continue to simmer about 2 minutes, till spinach is wilted. Serve alone or with shaved parmesan and fresh bread.

Delicious and healthy~