Lunches , Hearty soups , Pastas & noodles , Main dishes

Tomato soup with cheese tortellini

Name: Tomato soup with cheese tortellini
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Québécoise
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

Preparation 10 min
Cooking 25 min
Servings 6
Freezing Absolutely

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!

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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

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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Ampeleia Unlitro 2021

Toscane, Italie

Produced by Ampeleia, this wine composed of Carignan at 35 %, Grenache at 35 % and Alicante Bouschet at 30 % has a light body, very flexible tannins, and is expressed on notes of small red fruits, olives and tomatoes. Endowed with a great freshness, he will be the friend of the small friendly mid -week dosters, like this tomato soup and Tortellini. See the product

Bermudas, 4.5%

La Fosse

Acidulent beer of German influence, it was embellished with a huge amount of watermelon, aromatic cousin of tomato. Its acidity will appeal with the acidity of the soup. The cheese tortellinis will bring a fat that will balance the overall acidity. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!