Spinach Tortellini Soup

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Spinach Tortellini Soup

Serves 4  | Prep Time: 15 minutes | Cook Time: 20 minutes

A great all in a bowl dinner. Inspired from Magnolia Table, Volume 2 by Joanna Gaines


1 tablespoon (12g) unsalted butter or extra virgin olive oil
1/2 medium onion, cut into medium dice
3 large cloves minced garlic (tip: use a microplane)
6 cups (1 1/2 quarts) chicken broth (vegetables stock or water)
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (9-ounce) package cheese tortellini
1 (14 1/2-ounce) can cannellini beans, rinsed well and drained (any fresh bean you have in your pantry would work too)
6 cups baby spinach (about 1 whole clam shell in the lettuces section of your store)
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

Chef Tips

Feel free to substitute spinach for any greens you prefer. This a very adaptable meal you can tailor to your needs.


Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.