Spinach Tortellini Soup by Joanna Gaines

Ingredients

• 1 tablespoon unsalted butter
• 1/2 medium onion, cut into medium dice
• 1 tablespoon minced garlic
• 6 cups (1 1/2 quarts) chicken broth
• 1 teaspoon (14 1/2-ounce) can diced fire-roasted tomatoes
• 1/2 teaspoon Italian seasoning
• 1 (9-ounce) package cheese tortellini
• 1 (14 1/2-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 ½ lemon
• 1 cup shaved Parmesan cheese (about 4 ounces)
• 1 loaf French bread, for serving

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