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

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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!