For some reason, we were really craving some tortellini soup, so onto the meal plan it went. I started making this soup back when we lived in Brooklyn simply because it was quick and easy, which was essential in an apartment without air conditioning. Don’t even ask. It was miserable standing over a hot stove sweating to bits just to make dinner, but I did it…every.single.evening. Oh, the memories.
Really though, if you’re looking for an easy weeknight meal, this here is it. It really takes no time at all, yet it’s still healthy. Always a plus! Definitely serve some soft bread on the side to soak up all the soupy goodness. Isn’t that just the best?
I’ve kind of been adding chickpeas to everything lately because they’re just such tasty little things. I love that they add a bit of protein and fiber to this meal, plus they help keep it on the lighter side. Most pasta dishes sit pretty heavy, so it’s nice when a meal contains more than just pasta.
Come to think of it, it’s kind of funny that I make so many meals with beans nowadays. When I was a kid I refused to eat dinner if any beans were involved, so my mom would set aside some food for me before she added in the beans. Or, sometimes I just plain picked all the beans out. I told you I was a unique kid. So parents out there, if your kids are picky eaters…I promise you there’s still hope. :)
Spinach & Chickpea Tortellini Soup
Yields 6 servings
- 2 tsp. extra virgin olive oil
- 4 gloves garlic—minced
- 1 (28 oz) can + 1 (14.5 oz) can—petite diced tomatoes
- 1 bag fresh spinach
- 2 (15 oz) cans chickpeas—drained and rinsed
- 1 tsp. salt
- ¾ -1 tsp. dried basil
- ¾ – 1 tsp. dried oregano
- 2 (9 oz) packages tri-color cheese tortellini
- Parmesan cheese, for sprinkling
- Soft bread, for serving
Heat the oil in a large pot set over medium heat. Add the garlic and cook, stirring often, for 30 seconds to 1 minute. Add the petite diced tomatoes and bring to a simmer. Add the spinach to the pot in batches, stirring after each addition until the spinach wilts down. Add in the chickpeas, salt, basil, and oregano, and bring the pot back to a simmer. Let cook for 3-4 minutes, until the chickpeas begin to soften just a bit. Turn the heat up to medium-high. Carefully add the pasta to the pot and let cook for 2-3 minutes (or according to package directions). Taste and adjust seasonings, if needed. Serve immediately, so that the tortellini doesn’t overcook. Don’t forget the paremsan and bread!