Tomato soup with cheese tortellini - Le Coup de Grâce

Tomato soup with cheese tortellini

Preparation :10 min Cooking :25 min
Difficulty :easy
Servings :6

What? You are not the soup type? Impossible. If so, this tomato soup with cheese tortellini will make you change your mind automatically. It’s good, it’s hot and outch I just got burned!


  • 540 ml chickpeas, rinsed and drained
  • Olive oil
  • 1 Vidalia onion, finely chopped
  • 1/2 cup light Pilsner beer (or white wine)
  • 796 ml diced tomatoes with Italian spices
  • 796 ml crushed tomatoes
  • 6 cups reduced sodium chicken broth
  • 1 teaspoon Italian spices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 3 to 4 cups cheese tortellini, cooked al dente
  • 142 g baby spinach
  • Salt and pepper from the mill


  • In a large saucepan heated over medium-high heat, add the chickpeas followed by a good drizzle of olive oil and stir. Cook for 6 to 8 minutes to colour. Pour into a bowl and set aside.
  • In the same pan over medium heat, add the onion followed by a drizzle of olive oil and toss. Cook 3 to 4 minutes, stirring, to soften.
  • Add the chickpeas, beer, season with salt and pepper then mix. Cook for 2 minutes, stirring.
  • Add the tomatoes, chicken broth and spices then season with salt and pepper. Bring to a boil, reduce to low heat and simmer for 10 to 12 minutes, stirring occasionally.
  • Remove from heat and add the tortellini and spinach. Mix for a few minutes to cook the spinach and warm the tortellini. Serve with your favourite baguette!
Created with Sketch. COOK MODE

My profile

My personal notes

My profile

My personal notes


loading more

vivez le coup de grâce

Back to top