Baby, it’s cold outside — and the dropping temperatures can only mean one thing: Soup season is officially in full swing.
This cozy time of year is perfect for leaning into hearty, comforting recipes, and one of my new favorites is Joanna Gaines’ spinach-tortellini soup.
It’s become a staple in my rotation, especially on nights when I’m craving something delicious, yet low-effort, so I can kick back by the fire in a comfy pajama set instead of spending hours in the kitchen.
Here’s how to make it.
Gaines’ recipe calls for 15 ingredients.
The star of the soup is definitely cheese tortellini — one of my favorite items to keep on-hand in the pantry or freezer all winter long.
The other ingredients include unsalted butter, onion, minced garlic, chicken broth, fire-roasted tomatoes, Italian seasoning, cannellini beans, baby spinach, fresh parsley, fresh basil, salt and black pepper, lemon, and shaved Parmesan cheese to top it off.
I start by melting the butter and sautéing the onion and garlic in a large pot.
The first step is to melt the unsalted butter over medium-to-high heat in a large soup pot. I typically favor my Le Creuset or Lodge Cast Iron Dutch oven.
Once the butter is melted, I add the diced onion and minced garlic. I stir constantly to prevent the garlic from burning, waiting until the onion becomes soft and translucent.
Next, I add the chicken broth, fire-roasted tomatoes, tortellini, and cannellini beans.
I add the chicken broth, fire-roasted tomatoes, and Italian seasoning to the pot and bring the mixture to a rolling boil.
Once that’s done, I add the tortellini and cannellini beans to the pot as well, allowing the soup to boil until the pasta is fully cooked.
For this batch, I used Andrea cheese tortellini, which takes roughly eight to 12 minutes to cook, but timing may vary depending on the brand you choose.
I also love to use Trader Joe’s spinach tortellini for a little twist.
I finish the recipe by adding the greens and fresh lemon juice.
In preparation for the final step — tossing in the green vegetables — I turn the heat down to medium.
Then, I add the spinach, parsley, and basil, and season the soup with some salt and pepper to taste.
I continue stirring until the spinach is wilted, which takes just a few minutes. Then, I squeeze some fresh lemon juice into the broth and give it a final stir. The added citrus is a total game changer.
I enjoy pairing my soup with a homemade sandwich for a classic, comforting meal.
The most exciting part of the recipe is digging into the fruits of my labor.
I like to ladle the soup into bowls and add some leftover, sliced lemon for a garnish and extra aesthetically pleasing touch.
Gaines usually tops her soup with fresh Parmesan cheese and pairs it with a side of crunchy French bread — perfect for dipping.
However, I’m a major fan of baking a homemade rosemary olive-oil loaf each week, especially when soup is on my mind. So, I enjoy pairing this recipe with sliced homemade bread or a sandwich for a classic combo meal.
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