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Spinach Tortellini Soup from Magnolia Table, Volume 2

It's officially soup season! I was barely able to resist making soup when September started, but now as the first day of fall has graced our presence I welcomed it with a warm bowl of delicious soup from none other than Magnolia Table, Volume 2.

I really enjoyed trying this recipe and enjoyed eating it even more. This recipe was as easy as dump and stir. It required minimal ingredients and time which made it perfect for a quick Tuesday night dinner. There were plenty of leftovers but not too many where the soup would go bad.

Hope you enjoy this one like I did! Do you have any questions? You can contact me by leaving in a message on my contact form. Let me know how I can help you!

Spinach Tortellini Soup from Magnolia Table, Volume 2


1 tablespoons unsalted butter

1/2 medium onion, cut into medium dice

1 tablespoon minced garlic

6 cups (1 1/2 quarts) chicken broth

One 14.5-ounce can diced fire-roasted tomatoes

1/2 teaspoon Italian seasoning

One 9-ounce package cheese tortellini

One 14.5-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 1/2 lemon

1 cup shaved Parmesan cheese (about 4 ounces)

1 loaf French bread, for serving (I used sour dough!)


  1. In a large soup pot, melt the butter over medium-high heat. Add the onion and garlic and saute, stirring constantly, until the onion is soft and tender, 3 to 4 minutes.

  2. Add the broth, tomatoes, and Italian seasoning and bring to a rolling boil. Add the tortellini and beans and cook until the tortellini are cooked through, about 2 minutes.

  3. Reduce the heat to medium and add the spinach, parsely, basil, and salt and pepper to taste and stir until the spinach is just wilted, 1 to 2 minutes. Squeeze the lemon juice over the soup.

  4. Ladle into bowls, sprinkle with the Parmesan, and serve immediately with torn bread for dipping.

  5. Store in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 2 months. Let the soup thaw before reheating.

Makes 6 servings

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