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Easy Spinach Tortellini Soup Recipe by Joanna Gaines
Ingredients
  • 1 tablespoon unsalted butter
  • ½ medium onion, cut into medium dice
  • 1 tablespoon minced garlic
  • 6 cups (1 ½ quarts) chicken broth
  • 1 teaspoon (14 ½-ounce) can diced fire-roasted tomatoes
  • ½ teaspoon Italian seasoning
  • 1 (9-ounce) package cheese tortellini
  • 1 (14 ½-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
Steps
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