Spinach Tortellini Soup

• Joanna Gaines recipe
• 
  
• 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

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.