Joanna Gaines’ Spinach Tortellini Soup

Joanna Gaines is sharing some of her favorite recipes during her family’s quarantine, including a spinach tortellini soup that’s a perfect one-dish meal.

Tortellini is bite-size stuffed pasta that originated in the Emilia-Romagna region of Italy, and it’s a weeknight wonder. Traditional tortellini is made with spinach and a variety of other Italian cheeses, but it’s easy to swap in other leafy greens (think Tuscan kale or baby arugula) and canned cannellini beans for a vegetarian version that’s still full of flavor.

In this soup, fire-roasted tomatoes and cannellini beans come together with a handful of herbs and baby spinach. The soup is enriched with butter and chicken broth, and it’s a quick-to-make dish for an easy dinner or lunch.

You can also swap in a different vegetable for the spinach, or use mushroom broth instead of chicken stock for more umami. You can even make it gluten-free by omitting the tortellini and substituting quinoa for the cannellini beans.

This is an easy-to-make recipe that can be on the table in 30 minutes. It’s made with a package of 5-cheese tortellini and is infused with fire-roasted tomatoes, cannellini beans, baby spinach, and herbs.

To add some spice, you can stir in some chili powder and a few crushed red peppers. You can serve the soup immediately or store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months before reheating.

You’ll want to make this quick, hearty soup a weekly rotation in your home!