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tortellini & chickpea italian soup // cait's plate

tortellini & chickpea italian soup

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: soup


this vegetarian soup comes together in less than 30 minutes and is hearty, satisfying and packs a load of nutrients and vegetarian-protein.


  • 12 tablespoons olive oil
  • 23 cloves garlic, minced
  • 1/2 medium yellow onion, peeled & diced small
  • 2 teaspoons Italian seasoning
  • 4 cups low sodium vegetable stock
  • 1 cup tomato sauce
  • 1 (10-ounce) package refrigerated spinach & cheese tortellini
  • 2 large handfuls baby spinach, stems removed
  • 2 medium celery stalks, chopped (~1 cup)
  • 1 medium carrot, chopped (~1/2 cup)
  • 1 15-oz. can chickpeas, drained & rinsed
  • 1/3 cup whole milk or heavy cream (can also sub non-dairy)
  • Salt and pepper, to taste
  • For topping: freshly shredded parmesan cheese, chopped fresh basil, crusty bread


  • Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic and cook for 30 seconds – 1 minute (until just fragrant).
  • Add onion, carrots & celery followed by Italian seasoning, salt & pepper. Cover, lower heat to medium-low and cook for ~10 minutes until veggies are fork tender.
  • Add vegetable stock and tomato sauce then bring to a boil.  Once boiling, lower heat and simmer for ~10 minutes, stirring occasionally.
  • Add in tortellini, then cover and cook for ~5-7 minutes (until tortellini is tender).
  • Add in spinach, stirring gently until it begins to wilt (~1-2 minutes) then add in chickpeas and whole milk (a non-dairy option will also work).
  • Season once more with salt and pepper, as needed.
  • Ladle into bowls, then top with freshly shredded parmesan and basil.  Serve with a slice of crusty bread.


  • Soup will keep for up to 5 days in an airtight container in the fridge.

Keywords: soup, lunch, dinner, vegetarian

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