I made Joanna Gaines' one-pot tortellini soup. The easy recipe has quickly become one of my favorite cozy comfort meals.

The star of the soup is definitely cheese tortellini — one of my favorite items to keep on-hand in the pantry or freezer all winter long.

The other ingredients include unsalted butter, onion, minced garlic, chicken broth, fire-roasted tomatoes, Italian seasoning, cannellini beans, baby spinach, fresh parsley, fresh basil, salt and black pepper, lemon, and shaved Parmesan cheese to top it off.

The first step is to melt the unsalted butter over medium-to-high heat in a large soup pot. I typically favor my Le Creuset or Lodge Cast Iron Dutch oven.

Once the butter is melted, I add the diced onion and minced garlic. I stir constantly to prevent the garlic from burning, waiting until the onion becomes soft and translucent.

I add the chicken broth, fire-roasted tomatoes, and Italian seasoning to the pot and bring the mixture to a rolling boil.

Once that's done, I add the tortellini and cannellini beans to the pot as well, allowing the soup to boil until the pasta is fully cooked.

For this batch, I used Andrea cheese tortellini, which takes roughly eight to 12 minutes to cook, but timing may vary depending on the brand you choose.

I also love to use Trader Joe's spinach tortellini for a little twist.

In preparation for the final step — tossing in the green vegetables — I turn the heat down to medium.

Then, I add the spinach, parsley, and basil, and season the soup with some salt and pepper to taste.

I continue stirring until the spinach is wilted, which takes just a few minutes. Then, I squeeze some fresh lemon juice into the broth and give it a final stir. The added citrus is a total game changer.

The most exciting part of the recipe is digging into the fruits of my labor.

I like to ladle the soup into bowls and add some leftover, sliced lemon for a garnish and extra aesthetically pleasing touch.

Gaines usually tops her soup with fresh Parmesan cheese and pairs it with a side of crunchy French bread — perfect for dipping.

However, I'm a major fan of baking a homemade rosemary olive-oil loaf each week, especially when soup is on my mind. So, I enjoy pairing this recipe with sliced homemade bread or a sandwich for a classic combo meal.