Tomato soup with cheese tortellini
- Preparation 10 min
- Cooking 25 min
- Servings 6
- Freezing Absolutely
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🔥 Tomato Soup with Cheese Tortellini – A Bowl of Pure Comfort!
If you’re craving a warm, hearty, and flavor-packed soup, you’re in the right place! This tomato soup with cheese tortellini checks all the boxes for the ultimate comfort food: a rich and aromatic base made with simmered tomatoes, Italian spices, and savory chicken broth, a boost of protein from chickpeas, and of course, plump, cheesy tortellini that melt in your mouth. And let’s not forget a handful of baby spinach for that fresh, vibrant balance!
A Deep, Rich Flavor – Thanks to a Surprise Ingredient!
The secret to this soup? A splash of light Pilsner beer (or white wine!), which adds an irresistible depth of flavor to the tomato base. It enhances the spices, balances acidity, and brings that little extra something that makes all the difference. Basically, it’s your grandma’s soup… with a gourmet twist! 😏🔥
A Complete Meal, Ready in No Time!
Making this soup is as easy as it gets:
✅ Sauté a Vidalia onion in olive oil until it’s ultra-soft and fragrant.
✅ Deglaze with beer to bring out all the flavors.
✅ Add tomatoes, broth, and spices and let it simmer for maximum taste.
✅ Toss in the chickpeas and tortellini for a satisfying, cheesy, and protein-packed bite.
✅ Finish with baby spinach for a fresh, slightly herbaceous touch.
Why You’ll LOVE This Soup!
🔥 It’s hearty and full of texture! Tender chickpeas, plump cheese tortellini, and silky spinach make every spoonful a flavor explosion.
⏳ It’s ready in under 40 minutes! Perfect for a quick dinner without sacrificing taste.
🌱 It adapts to all cravings! Want a vegetarian version? Swap chicken broth for vegetable broth! Craving a spicy kick? Add some red pepper flakes!
One bite and you’ll be hooked! Warm up, grab your spoon, and dive into a bowl of pure comfort. 🔥🍅🧀🥣
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🔥 Tomato Soup with Cheese Tortellini – A Bowl of Pure Comfort!
If you’re craving a warm, hearty, and flavor-packed soup, you’re in the right place! This tomato soup with cheese tortellini checks all the boxes for the ultimate comfort food: a rich and aromatic base with simmered tomatoes, Italian spices, and flavorful chicken broth, a protein boost from chickpeas, and of course, plump, cheesy tortellini that melt in your mouth. And let’s not forget a handful of baby spinach for that fresh touch that balances everything out!
Deep Flavor, Thanks to a Secret Ingredient!
The secret to this soup? A splash of light Pilsner beer (or white wine!), which brings an irresistible depth of flavor to the tomato base. It enhances the spices, balances the acidity, and adds that little extra something that makes all the difference. Basically, it’s grandma’s soup… with a chef’s twist! 😏🔥
A Complete Meal, Ready in No Time!
Making this soup is as easy as it gets:
✅ Sauté a Vidalia onion in olive oil until it’s soft and caramelized.
✅ Deglaze with beer to bring out all the flavors.
✅ Add tomatoes, broth, and spices and let it simmer for maximum taste.
✅ Stir in the chickpeas and tortellini for a hearty, cheesy, and protein-packed bite.
✅ Finish with baby spinach for a fresh, slightly herbaceous touch.
Why You’ll LOVE This Soup!
🔥 It’s hearty and full of textures! Tender chickpeas, plump cheese tortellini, and silky spinach make every spoonful a flavor explosion.
⏳ It’s ready in under 40 minutes! Perfect for a quick, hassle-free dinner without compromising on taste.
🌱 It adapts to any craving! Want a vegetarian version? Swap the chicken broth for vegetable broth! Looking for a spicy kick? Add some red pepper flakes!
One bite and you’ll be hooked! Grab your spoon, get cozy, and dive into a bowl of pure comfort. 🔥🍅🧀🥣
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Ingredients
- 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
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Preparation
- 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!
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