I Tried Joanna Gaines’ “Super Yummy” One-Pot Tortellini Soup, and I’ve Already Made Two Pots This Week
I’m a sucker for any recipe that brands itself as a one-pot shortcut to dinner — especially as the days get colder and the sun starts to set earlier every day. When I saw this recipe for Joanna Gaines’ Spinach Tortellini Soup, I knew I had to give it a try. Not only is it written by one of the best-selling cookbook authors of our time, but it seemed simple, flavorful, and hearty enough for a cold fall day.
Get the recipe: Joanna Gaines’ Spinach Tortellini Soup
How to Make Joanna Gaines’ One-Pot Tortellini Soup
First, get the base of the soup started by simply cooking onion and garlic in a little bit of butter (no olive oil for the queen of the Magnolia empire). As soon as I started this recipe off, my kitchen felt warmer and smelled amazing. I was already loving it! Adding the chicken broth, fire-roasted tomatoes, and Italian seasoning only made me hungrier.
Once you have the broth prepped, you’ll add my two favorite ingredients for this soup: the beans and the tortellini. It’s easy to find high-quality, fresh tortellini for this recipe in any grocery store, and I can’t wait to try this recipe again with other flavors of this classic pasta shape. Cook the soup until the tortellini is cooked through, then add the spinach, basil, and parsley, along with the seasonings. Gaines also recommends adding a squeeze of fresh lemon as you finish the soup. I loved this touch, which brightened the broth and provided the perfect foil to the salty grated Parmesan cheese.
My Honest Review
Like I said, I was excited to try this recipe just because of the title. I love easy dinners that fill me up — especially in the colder months. I’ve been excited for soup season, and I’m so glad that this delicious, easy recipe was my inaugural soup of the season. With three best-selling cookbooks under her belt, it’s easy to see how Gaines has gained such popularity as a recipe developer.
This batch of soup was the perfect size for my family, but next time I make it I might double it to save some and freeze (more on that below!) or to share with my neighbors. This would be the perfect thing to take over to a family with a new baby or a cold to help them get dinner on the table quickly!
Tips for Joanna Gaines’ Spinach Tortellini Soup
Eat what you want, and freeze the rest. Like any busy mom, Gaines recognizes the value of preparing food ahead of time. This recipe freezes well, and she includes instructions on how to prep the soup for freezing and defrost it when the time comes.
Try a different tortellini. This recipe calls for cheese tortellini, but I’m excited to give it a try with some other tortellinis I’ve seen in stores, including ones stuffed with spinach, meat, or other flavors.
Add some meat. I love the fact that this recipe is vegetarian, but I’d also love to give it a try with some cooked Italian sausage stirred in to make it even heartier of a meal.
Make it spicy. A pinch or two of crushed red pepper goes a long way in a pot of tomato-based soup. Start small, then add more if you’re still looking for a spicy finish!
Add other vegetables. The way my garden is still producing zucchini has me thinking about adding some late-summer squash, eggplant, or red peppers into the vegetable sauté next time I make this recipe. Just make sure all of the vegetables are cooked through.
Get the recipe: Joanna Gaines’ Spinach Tortellini Soup
This article originally published on The Kitchn. See it there: I Tried Joanna Gaines’ “Super Yummy” One-Pot Tortellini Soup, and I’ve Already Made Two Pots This Week
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