Joanna Gaines Spinach Tortellini Soup Recipe
This Joanna Gaines Spinach Tortellini Soup Recipe is a favorite for a cozy night in. It is creamy, hearty, and full of Italian flavors.
Ingredients
- 1 tablespoon of good quality olive oil.
- 1 medium yellow onion finely diced.
- 3 cloves of fresh garlic minced.
- 1 teaspoon of dried Italian seasoning.
- 6 cups of high-quality chicken broth.
- 1 can 14.5 oz of petite diced tomatoes.
- 1 package 9 oz of refrigerated cheese tortellini.
- 2 cups of fresh baby spinach leaves.
- 1 cup of heavy whipping cream.
- 1/2 cup of grated Parmesan cheese.
- 1/2 teaspoon of kosher salt and black pepper.
Instructions
Sauté the Aromatics
- Heat the olive oil in your large Dutch oven over medium heat. Sauté the onion until it is soft and clear.
Add the Garlic
- Stir in the minced garlic and Italian seasoning. Cook for just one minute until the smell is very strong.
Build the Base
- Pour in the chicken broth and the diced tomatoes with their juices. Stir everything together well.
Simmer the Soup
- Bring the liquid to a gentle boil. Turn the heat down and let it simmer for about ten minutes today.
Cook the Pasta
- Add the refrigerated tortellini into the pot. Cook for 5 to 7 minutes until the pasta is tender.
Add the Greens
- Stir in the fresh baby spinach leaves. They will wilt very quickly in the hot broth.
Make it Creamy
- Slowly pour in the heavy cream and the Parmesan cheese. Stir until the cheese is fully melted and smooth.
Season and Serve
- Add the salt and black pepper to taste. Ladle the hot soup into bowls and serve it immediately.
Notes
- Use refrigerated tortellini for a much better texture than dry.
- Do not overcook the pasta or it will get too soft.
- Fresh baby spinach is better than frozen for this soup.
- Add a pinch of red pepper flakes for a little heat.
- Squeeze a bit of fresh lemon juice for brightness today.
- Stir in the cream at the very end to prevent curdling.
- Serve with a piece of crusty bread for dipping.