Tomato soup with cheese tortellini

  • Preparation 10 min
  • Cooking 25 min
  • Servings 6
  • Freezing Absolutely



  • 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!