Joanna Gaines Spinach Tortellini Soup Recipe

If you’ve been searching for the perfect copycat Joanna Gaines spinach tortellini soup recipe, you’ve landed in the right place. This heartwarming tortellini soup with spinach combines savory Italian sausage, tender cheese-filled pasta, and vibrant greens in a rich tomato broth.

Inspired by the beloved Magnolia Table favorite, this Joanna Gaines tortellini soup delivers restaurant-quality flavor with simple pantry ingredients.

Whether you’re feeding your family on a chilly evening or meal-prepping for the week ahead, this spinach tortellini soup recipe Joanna Gaines style brings warmth and satisfaction to your dinner table. Ready in under 40 minutes, it’s the ultimate one-pot wonder that’ll have everyone asking for seconds.

What is Joanna Gaines Spinach Tortellini Soup and How Does It Taste?

Joanna Gaines recipe for spinach tortellini soup is a rustic Italian-American creation that balances hearty and fresh flavors beautifully. The foundation starts with browned Italian sausage that infuses the broth with savory, slightly spicy notes.

Pillowy cheese tortellini add creamy richness and satisfying texture, while fresh baby spinach brings an earthy brightness that cuts through the richness. The tomato-based chicken broth ties everything together with subtle acidity and depth. Each spoonful delivers a comforting medley-savory meat, tender pasta pockets bursting with cheese, and wilted greens that melt on your tongue.

The finish of fresh basil and Parmesan adds aromatic complexity and a touch of sharpness. It tastes like a warm hug, reminiscent of classic Italian wedding soup but with more substantial tortellini instead of tiny pasta pearls.

Ingredients and Kitchen Utensils

Ingredients:

• 1 tablespoon oil (olive oil or vegetable oil)
• 1 pound Italian sausage (pork, chicken, beef, or mixed; casings removed)
• 3 cloves garlic, minced (about 1 tablespoon)
• ½ medium onion, chopped (about ½–¾ cup)
• 4 cups chicken stock or broth (32 ounces/1 quart)
• 1 (14-ounce) can diced tomatoes with juice
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper (freshly ground preferred)
• 9 ounces cheese tortellini (fresh or refrigerated)
• 2 cups fresh baby spinach
• 2 tablespoons fresh basil, chopped
• Shredded Parmesan cheese (for garnish)
• Optional: lemon juice, hot sauce, extra seasoning

Kitchen Utensils:

1. Large Dutch oven or soup pot
2. Wooden spoon or spatula
3. Sharp knife and cutting board
4. Measuring cups and spoons
5. Ladle for serving

Preparation and Cooking Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4-6 bowls

Copycat Joanna Gaines Spinach Tortellini Soup Recipe

Step 1: Heat the pot

In a large Dutch oven or soup pot, add 1 tablespoon oil and heat over medium-high heat until the oil shimmers and moves freely across the pan (hot but not smoking).

Step 2: Brown the sausage

Add the 1 pound Italian sausage (removed from casings and broken into chunks). Use a wooden spoon to crumble it as it cooks. Stir frequently and cook for about 5 minutes until fully browned and no pink remains. Drain excess fat if needed, but keep some for flavor development.

Step 3: Prep aromatics

While the sausage browns, mince 3 garlic cloves and chop ½ onion. Set aside for quick addition.

Step 4: Add aromatics

Once sausage is browned, stir in chopped onion and minced garlic. Cook, stirring occasionally, for about 5 minutes until onions turn translucent and tender, and garlic becomes fragrant without burning.

Step 5: Build the broth

Pour in 4 cups chicken stock and add the 14-ounce can diced tomatoes with their juice. Season with 1 teaspoon salt and ½ teaspoon black pepper. Stir everything to combine thoroughly.

Step 6: Bring to a boil and simmer

Increase heat to bring the tortellini soup to a full rolling boil. Once boiling, reduce heat to medium or medium-low for a gentle simmer. Let it cook uncovered for 15 minutes, stirring occasionally, allowing flavors to meld and deepen.

Step 7: Add the tortellini

Increase heat back to medium-high until bubbling resumes. Stir in 9 ounces cheese tortellini. Cook according to package directions (typically 4–5 minutes for fresh/refrigerated varieties), stirring occasionally. Keep tortellini fully submerged and moving for even cooking. Cook until al dente-slightly firm to bite.

Step 8: Finish with greens and herbs

Once tortellini are tender, stir in 2 cups fresh baby spinach and 2 tablespoons chopped fresh basil. Stir gently for 1 minute until spinach wilts completely and reduces in volume.

Step 9: Taste and adjust

Remove pot from heat. Taste the spinach tortellini soup and adjust seasoning-add more salt, pepper, a squeeze of lemon juice for brightness, or hot sauce for heat. Let seasonings blend for a minute.

Step 10: Serve

Ladle into bowls and garnish generously with shredded Parmesan cheese. Serve hot and enjoy!

Customization and Pairing Ideas for Serving

1. Protein Variations

While Italian sausage is traditional in this Joanna Gaines spinach tortellini soup recipe, feel free to customize based on dietary preferences. Try mild turkey sausage for lighter fare, or spicy chorizo for bold flavor. Vegetarians can substitute with plant-based sausage crumbles or white beans for protein. Ground beef or turkey work equally well when broken into small crumbles during browning.

2. Tortellini Alternatives

Switch up the pasta element by using different tortellini fillings-try spinach and ricotta, mushroom, or lobster tortellini for gourmet variations. You can also substitute with cheese ravioli, gnocchi, or even small pasta shapes like ditalini or orecchiette if tortellini isn’t available.

3. Vegetable Additions

Boost nutrition and texture by adding diced zucchini, chopped kale (instead of or alongside spinach), sliced carrots, or diced bell peppers. Add heartier vegetables like carrots with the onions; add delicate greens like arugula or Swiss chard at the end with the spinach.

4. Cream for Richness

Transform this tortellini soup with spinach into a creamy version by stirring in ½ cup heavy cream, half-and-half, or coconut milk after adding the tortellini. This creates a luscious, restaurant-style bisque texture that coats every bite beautifully.

5. Bread Pairing Perfection

Serve your Joanna Gaines tortellini soup alongside crusty artisan bread, garlic bread, or homemade focaccia for dipping. Cheesy garlic breadsticks or buttery dinner rolls also complement the Italian flavors wonderfully. Toast bread slices with olive oil and rub with garlic for authentic bruschetta.

6. Salad Companions

Balance the hearty soup with a crisp side salad-try Caesar salad with romaine and croutons, caprese salad with fresh mozzarella and tomatoes, or a simple arugula salad with lemon vinaigrette and shaved Parmesan.

7. Wine and Beverage Pairings

Pair this comforting spinach tortellini soup recipe Joanna Gaines style with Italian reds like Chianti or Sangiovese that complement the tomato and sausage. For whites, try Pinot Grigio or Vermentino. Non-alcoholic options include sparkling water with lemon or iced herbal tea.

Essential Tips for Perfect Tortellini Soup

1. Don’t Overcook the Tortellini

The most common mistake with tortellini soup is mushy pasta. Cook tortellini just until al dente according to package timing, as they’ll continue softening in the hot broth even after you remove the pot from heat. If meal-prepping, consider cooking tortellini separately and adding portions to individual servings to maintain ideal texture.

2. Choose Quality Sausage

The sausage is the flavor backbone of this copycat Joanna Gaines spinach tortellini soup recipe. Select Italian sausage with good seasoning-look for fennel, garlic, and herb notes. Fresh sausage from the butcher counter typically has better flavor and texture than pre-packaged options. Remove casings easily by slicing lengthwise with a sharp knife.

3. Layer Your Flavors

Building flavor happens in stages. Properly browning the sausage creates fond (caramelized bits) on the pot bottom that adds depth. Sautéing onions and garlic releases their aromatics into the oil. The 15-minute simmer allows ingredients to marry together. Don’t rush these steps-they transform good soup into exceptional soup.

4. Use Fresh Herbs When Possible

Fresh basil makes a noticeable difference in this Joanna Gaines recipe for spinach tortellini soup. Add it at the very end to preserve its bright, aromatic flavor. Dried basil (use 2 teaspoons) can substitute in a pinch but add it during the simmer stage instead. Fresh parsley also works as a basil alternative or addition.

5. Control Your Broth Consistency

For thicker spinach tortellini soup, use less broth (3 cups instead of 4) or simmer uncovered longer to reduce liquid. For brothier soup, add an extra cup of stock. Remember that tortellini absorbs liquid as it sits, so the soup will thicken over time. When reheating leftovers, add extra broth or water to restore desired consistency.

6. Season in Stages

Start with the recommended salt and pepper, but always taste before serving. Different brands of sausage and stock have varying sodium levels. The Parmesan garnish also adds saltiness. A squeeze of fresh lemon juice at the end brightens all the flavors and balances the richness-it’s a secret weapon many home cooks overlook.

7. Customize the Heat Level

Adjust spiciness to your preference by choosing hot, sweet, or mild Italian sausage. Add red pepper flakes during the simmer for gradual heat, or finish with hot sauce for controllable spiciness at the table. Conversely, if sausage is too spicy, stir in a splash of cream or extra Parmesan to mellow the heat without diluting flavor.

Storage and Reheating Guidance

Store leftover tortellini soup with spinach in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding extra broth as the tortellini absorbs liquid. Microwave individual portions in 1-minute intervals, stirring between.

Common Queries and FAQs

When you give this Joanna Gaines Spinach Tortellini Soup Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

Can I freeze Joanna Gaines spinach tortellini soup?

Freezing isn’t recommended for this soup because tortellini becomes mushy and the texture of spinach degrades when thawed. If you must freeze, prepare the soup base (sausage, vegetables, broth, tomatoes) without adding tortellini or spinach. Freeze for up to 3 months. When ready to serve, thaw, reheat, and add fresh tortellini and spinach during the final cooking stage.

What’s the best tortellini to use for this recipe?

Fresh or refrigerated cheese tortellini works best in this spinach tortellini soup recipe Joanna Gaines style. Look for brands like Buitoni or Giovanni Rana in the refrigerated pasta section. These cook quickly (4-5 minutes) and maintain good texture. Frozen tortellini can work but requires longer cooking time (7-9 minutes). Avoid dried tortellini as it takes too long and may become gummy.

Can I make this soup vegetarian?

Absolutely! Swap Italian sausage for plant-based sausage crumbles, extra vegetables (mushrooms, zucchini, bell peppers), or white beans for protein. Replace chicken stock with vegetable broth or stock. The rest of the recipe remains the same. Add smoked paprika or liquid smoke for depth that mimics the savory notes from meat.

My soup is too thin-how do I thicken it?

Several methods work: (1) Simmer uncovered longer to reduce and concentrate the broth. (2) Mash some tortellini against the pot side to release starch. (3) Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer 2-3 minutes. (4) Stir in ¼ cup heavy cream or a handful of grated Parmesan, which adds body and richness.

Can I use dried basil instead of fresh?

Yes, but the flavor profile changes slightly. Use 2 teaspoons dried basil and add it during the 15-minute simmer stage rather than at the end. Dried herbs need time to rehydrate and release flavor. Fresh basil provides a brighter, more aromatic finish that’s closer to the authentic Joanna Gaines tortellini soup experience, so use fresh when possible.

What can I substitute for Italian sausage?

Ground pork, beef, turkey, or chicken all work well. Season 1 pound ground meat with 1 teaspoon fennel seeds, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon red pepper flakes, and salt to replicate Italian sausage flavor. Brown as directed. For a lighter option, ground turkey or chicken sausage keeps the soup hearty without heaviness.

How do I prevent the spinach from turning brown?

Add spinach at the very end of cooking and stir just until wilted (about 1 minute). Remove from heat immediately after. The residual heat continues to cook the greens. Overcooking causes oxidation and browning. Store leftovers properly in airtight containers. When reheating, add a handful of fresh spinach to brighten up the color and add freshness.

This Joanna Gaines spinach tortellini soup recipe delivers comfort, flavor, and simplicity in one satisfying bowl. With savory Italian sausage, pillowy cheese tortellini, and vibrant spinach swimming in a rich tomato-chicken broth, it’s the perfect weeknight dinner or meal-prep staple.

The beauty of this copycat Joanna Gaines spinach tortellini soup recipe lies in its flexibility-customize proteins, vegetables, and seasonings to suit your family’s preferences. Whether you’re serving it alongside crusty bread for dipping or enjoying it as a complete meal, this tortellini soup with spinach brings Magnolia Table warmth straight to your kitchen. Give it a try tonight and discover why it’s become a beloved favorite!

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