Spinach Tortellini Soup

Spinach Tortellini Soup

I just received Joanna Gaines new cookbook Magnolia Table Vol. 2 in the mail and I stopped on this recipe for lunch today because I had nearly all of the ingredients. I had diced tomatoes but not fire roasted. And I had chickpeas and not cannellini beans. So use what you have. I served with fresh bread but would be good with a grilled cheese or even a side salad.

Ingredients

1 Tablespoon butter

1 small/medium yellow onion-diced

1 Tablespoon garlic-minced

6-8 cups chicken stock

One 14.5 oz can diced fire roasted tomatoes

½ Teaspoon Italian seasoning

One 14.5 oz can cannellini beans-rinsed

4-6 cups baby spinach
9oz cheese tortellini 

2 Tablespoons chopped fresh parsley

2 Tablespoon chopped fresh basil

Juice of ½ lemon

Parmesan for topping

Juice of ½ lemon

Directions

In a large pot melt the butter. Add diced onion and garlic and sauté until soft and tender, about 3-4 minutes. Add broth, tomatoes, Italian seasoning. Bring to a boil. Add tortellini and beans and cook until the tortellini are cooked through, about 2 minutes. Reduce heat to medium add spinach, parsley, basil and salt and pepper. Once spinach is wilted, about 2-3 minutes, squeeze lemon and mix in. Ladle into bowls and top with parmesan. Enjoy!