Tortellini & Chickpea Italian Soup
A quick brothy Italian-style soup with cheese tortellini, chickpeas and plenty of vegetables, finished with a splash of milk or cream. It cooks in about half an hour and eats like a full meal with bread on the side.
Ingredients
Main
- 1–2 tablespoon olive oil
- 2–3 clove garlic, minced
- ½ piece yellow onion, peeled and diced small
- 2 teaspoon Italian seasoning
- 4 cup low sodium vegetable stock
- 1 cup tomato sauce
- 10 ounce refrigerated spinach and cheese tortellini
- 2 handful baby spinach, stems removed
- 2 stalk celery, chopped (~1 cup)
- 1 piece carrot, chopped (~1/2 cup)
- 1 can chickpeas, 15-ounce can, drained and rinsed
- ⅓ cup whole milk or heavy cream, can also substitute non-dairy
- salt and pepper, to taste
For topping
- ½ cup parmesan cheese, freshly shredded (optional)
- 2 tablespoon fresh basil, chopped (optional)
- 1 loaf crusty bread, for serving (optional)
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic and cook for 30 seconds – 1 minute (until just fragrant).
- Add onion, carrots & celery followed by Italian seasoning, salt & pepper. Cover, lower heat to medium-low and cook for ~10 minutes until veggies are fork tender.
- Add vegetable stock and tomato sauce then bring to a boil. Once boiling, lower heat and simmer for ~10 minutes, stirring occasionally.
- Add in tortellini, then cover and cook for ~5-7 minutes (until tortellini is tender).
- Add in spinach, stirring gently until it begins to wilt (~1-2 minutes) then add in chickpeas and whole milk (a non-dairy option will also work).
- Season once more with salt and pepper, as needed.
- Ladle into bowls, then top with freshly shredded parmesan and basil. Serve with a slice of crusty bread.