Name: Tortellini, Chickpea, Spinach & Tomato Soup with Basil
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 765 g cheese tortellini, fresh or frozen; 2129 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 1 small pkg fresh basil; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 ½ medium yellow onions; butter, unsalted; crushed red pepper; Italian seasoning; salt

Tortellini, Chickpea, Spinach & Tomato Soup with BasilTortellini, Chickpea, Spinach & Tomato Soup with Basil — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

765 g cheese tortellini, fresh or frozen

2129 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

1 small pkg fresh basil

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 ½ medium yellow onions

butter, unsalted

crushed red pepper

Italian seasoning

salt

Instructions

Drain and rinse chickpeas in a colander; set aside to drain further.

Peel, halve, and small dice onions; peel and mince garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add butter and swirl to coat the bottom; add onion, garlic, and spices. Cook, stirring frequently, until starting to soften, 3-4 minutes.

Add chickpeas, broth, and tomatoes to the pot; stir to combine, cover, and bring to a boil over high heat.

Once the broth is boiling, uncover, add tortellini, and stir for a few seconds; return soup to a simmer. Once simmering, reduce heat to medium and cook until tortellini is just tender, about 5 minutes (or cook according to package instructions).

Meanwhile, wash and dry spinach (skip this step if it came pre-washed).

Wash and dry basil, then pick leaves off the stems; roll up crosswise and thinly slice into ribbons.

Once the tortellini is tender, add spinach and basil to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from heat.

To serve, divide soup between bowls. Enjoy!

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