Joanna Gaines Spinach Tortellini Soup

Joanna Gaines Spinach Tortellini Soup from Magnolia Table, Vol is the ultimate “weeknight godsend.” It is made with a savory base of fire-roasted tomatoes and broth, filled with pillowy cheese tortellini, hearty cannellini beans, and fresh greens. The secret touch is the fresh lemon juice added right at the end, which brightens the rich, earthy flavors of the herbs and Parmesan. It’s a one-pot meal that goes from stovetop to table in under 30 minutes.

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🧡 Why You Will Love This Spinach Tortellini Soup Recipe:

• One-Pot Cleanup: Everything cooks in a single soup pot, making it perfect for busy evenings.
• Texture Harmony: You get creaminess from the cheese tortellini, heartiness from the beans, and a light freshness from the wilted spinach.
• Pantry Friendly: Most of the ingredients—like canned tomatoes, beans, and dried seasoning—are likely already in your kitchen.
• Highly Adaptable: It’s naturally vegetarian-friendly if you use vegetable broth, but easy to bulk up for meat-lovers.

🧅 Joanna Gaines Spinach Tortellini Soup Ingredients

• The Base
  • 1 tbsp unsalted butter
  • ½ medium yellow onion, finely diced
  • 1 tbsp minced garlic (about 3 cloves)
  • 6 cups (1.5 quarts) chicken or vegetable broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • ½ tsp Italian seasoning
• The Heart
  • 1 package (9 oz) fresh or frozen cheese tortellini
  • 1 can (14.5 oz) cannellini beans, rinsed and drained
  • 6 cups fresh baby spinach
• The Finish
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • Juice of ½ lemon
  • Salt and freshly ground black pepper to taste
  • 1 cup shaved Parmesan cheese (for garnish)
  • 1 loaf French bread (for serving)

🥘 How To Make Joanna Gaines Spinach Tortellini Soup

1. Sauté Aromatics: 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 translucent (about 3–4 minutes).
2. Boil the Broth: Add the broth, fire-roasted tomatoes (with their juices), and Italian seasoning. Bring the mixture to a rolling boil.
3. Cook Pasta & Beans: Once boiling, add the tortellini and the rinsed cannellini beans. Cook until the tortellini are tender and floating (usually about 2 minutes for fresh, or follow package instructions).
4. Wilt the Greens: Reduce the heat to medium. Stir in the baby spinach, parsley, and basil. Stir for 1–2 minutes until the spinach is just wilted and vibrant green.
5. Brighten & Season: Squeeze the lemon juice over the soup. Season with salt and pepper to taste.
6. Serve: Ladle the hot soup into bowls. Top generously with shaved Parmesan cheese and serve immediately with torn pieces of French bread for dipping.

💡 Recipe Tips

• Don’t Overcook the Tortellini: Fresh tortellini cooks very fast. Once they float to the surface, they are done. Cooking them too long will make them mushy and cause them to fall apart.
• Rinse Your Beans: Always rinse canned cannellini beans thoroughly to remove the metallic-tasting liquid and excess sodium.
• Use Fire-Roasted Tomatoes: Using fire-roasted instead of plain diced tomatoes adds a subtle smoky depth that balances the creamy cheese.

🥪 What To Serve With Tortellini Soup?

• Grilled Cheese: Joanna often serves this with grilled cheese sandwiches for the kids to dip into the broth.
• Garlic Bread: If you want something more flavorful than plain French bread, a buttery garlic loaf is a great match.
• Arugula Salad: A simple side salad with a lemon vinaigrette mirrors the lemon in the soup.

🎚 How To Store Leftovers Spinach Tortellini Soup?

• The Refrigerator (Short Term): Transfer to an airtight container and store for up to 3 days. Pro Tip: If you are meal prepping and know you will have leftovers, store the cooked tortellini in a separate container from the broth. This keeps the pasta firm and the broth plentiful.
• The Freezer (Soup Base Only): It is not recommended to freeze the soup with the tortellini and spinach already in it, as they will turn into mush upon thawing. Instead, freeze the soup base (the broth, tomatoes, and beans) in a freezer-safe bag for up to 3 months. When ready to eat, bring the base to a boil and add fresh tortellini and spinach.

🥵 How To Reheat Leftover Spinach Tortellini Soup?

Because the tortellini will likely have absorbed much of the liquid while sitting in the fridge, you will need to “revive” the soup.

• Add Liquid: Place the leftovers in a pot. You will notice it looks more like a thick pasta dish than a soup. Add 1/2 to 1 cup of fresh broth (or water) to bring it back to a soup consistency.
• Warm Gently: Heat over low to medium heat on the stovetop. Do not let it reach a vigorous boil, as this will overcook the already-soft tortellini and cause them to break apart.
• Refresh the Flavor: A fresh squeeze of lemon juice or a sprinkle of fresh basil just before serving will bring back the “just-made” brightness that tends to fade in the fridge.

❓ FAQs

More Soups Recipes:

• Pioneer Woman Turnip Green Soup
• Pioneer Woman Tomato Soup Recipe
• Pioneer Woman Vegetable Beef Soup

📊 Tortellini Soup Nutrition Facts

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 980mg
• Total Carbohydrate: 42g
• Dietary Fiber: 7g
• Sugars: 4g
• Protein: 16g

Joanna Gaines Spinach Tortellini Soup

Recipe by Imen DridiCourse: Soups, Dinner, Lunch, SidesCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

320

kcal

Joanna Gaines Spinach Tortellini Soup from Magnolia Table, Vol is the ultimate “weeknight godsend.” It is made with a savory base of fire-roasted tomatoes and broth, filled with pillowy cheese tortellini, hearty cannellini beans, and fresh greens. The secret touch is the fresh lemon juice added right at the end, which brightens the rich, earthy flavors of the herbs and Parmesan. It’s a one-pot meal that goes from stovetop to table in under 30 minutes.

Ingredients

• 1 tbsp unsalted butter

• ½ medium yellow onion, finely diced

• 1 tbsp minced garlic (about 3 cloves)

• 6 cups (1.5 quarts) chicken or vegetable broth

• 1 can (14.5 oz) fire-roasted diced tomatoes

• ½ tsp Italian seasoning

• The Heart

• 1 package (9 oz) fresh or frozen cheese tortellini

• 1 can (14.5 oz) cannellini beans, rinsed and drained

• 6 cups fresh baby spinach

• The Finish

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh basil

• Juice of ½ lemon

• Salt and freshly ground black pepper to taste

• 1 cup shaved Parmesan cheese (for garnish)

• 1 loaf French bread (for serving)

Directions

• Sauté Aromatics: 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 translucent (about 3–4 minutes).
• Boil the Broth: Add the broth, fire-roasted tomatoes (with their juices), and Italian seasoning. Bring the mixture to a rolling boil.
• Cook Pasta & Beans: Once boiling, add the tortellini and the rinsed cannellini beans. Cook until the tortellini are tender and floating (usually about 2 minutes for fresh, or follow package instructions).
• Wilt the Greens: Reduce the heat to medium. Stir in the baby spinach, parsley, and basil. Stir for 1–2 minutes until the spinach is just wilted and vibrant green.
• Brighten & Season: Squeeze the lemon juice over the soup. Season with salt and pepper to taste.
• Serve: Ladle the hot soup into bowls. Top generously with shaved Parmesan cheese and serve immediately with torn pieces of French bread for dipping.

Notes

• Don’t Overcook the Tortellini: Fresh tortellini cooks very fast. Once they float to the surface, they are done. Cooking them too long will make them mushy and cause them to fall apart.
  Rinse Your Beans: Always rinse canned cannellini beans thoroughly to remove the metallic-tasting liquid and excess sodium.
  Use Fire-Roasted Tomatoes: Using fire-roasted instead of plain diced tomatoes adds a subtle smoky depth that balances the creamy cheese.