Yields6 Servings
 1 tbsp Olive Oil
 1 medium onion, small dice
 3 cloves garlic, minced
 6 cups low-sodium vegetable broth
 15 oz fire-roasted diced tomatoes
 1 tsp Italian seasoning
 ¼ tsp salt
 ¼ tsp black pepper
 9 oz cheese tortellini
 15 oz Cannellini beans, drained and rinsed
 5 oz baby spinach
 2 tbsp lemon juice
1

Dice onion and mince garlic.

2

Heat oil in large soup pot over medium heat. Add onion and garlic; sauté until softened, about 4 minutes.

3

Add broth, tomatoes, Italian seasoning, salt and pepper. Bring to a boil.

4

Add tortellini and beans. Gently boil for 5 minutes.

5

Reduce heat to a simmer, add spinach, cook for another 2 minutes.

6

Turn off heat; add lemon juice; stir to combine.

Ingredients

 1 tbsp Olive Oil
 1 medium onion, small dice
 3 cloves garlic, minced
 6 cups low-sodium vegetable broth
 15 oz fire-roasted diced tomatoes
 1 tsp Italian seasoning
 ¼ tsp salt
 ¼ tsp black pepper
 9 oz cheese tortellini
 15 oz Cannellini beans, drained and rinsed
 5 oz baby spinach
 2 tbsp lemon juice

Directions

1

Dice onion and mince garlic.

2

Heat oil in large soup pot over medium heat. Add onion and garlic; sauté until softened, about 4 minutes.

3

Add broth, tomatoes, Italian seasoning, salt and pepper. Bring to a boil.

4

Add tortellini and beans. Gently boil for 5 minutes.

5

Reduce heat to a simmer, add spinach, cook for another 2 minutes.

6

Turn off heat; add lemon juice; stir to combine.

Tortellini Soup