Creamy Chickpea Tortellini Soup
This creamy vegetarian chickpea tortellini soup is the perfect weeknight meal! Ready in less than 60 minutes and packed with vegetables and chickpeas. It’s comfort food perfection!
Happy Halloween! I’ve got the perfect trick-or-treating dinner for you, this chickpea tortellini soup! Growing up, my mom always made a pot of soup or chili for us to eat before we headed out to the candy buffet, and to this day I always associate halloween with a soup of some kind.
I knew this week was going to be a crazy one, so I went ahead and made this soup on Monday to enjoy tomorrow night. We’ve had this tortellini soup a few times over the last month and I swear I love it more each time I make it.
Creamy Chickpea Tortellini Soup
Whether or not you plan on trick-or-treating or not, this soup is perfect for busy weeknights. It’s ready in just about 35-40 minutes and a yummy way to enjoy a few of my favorite things: chickpeas, spinach and tortellini.
To make this creamy without the cream, I’m making a slurry of soy milk and flour that will thicken the soup as it cooks. That’s my trick when I don’t want to use a bunch of cashew cream, half and half and the like. It’s a great way to get a creamy soup without additional fat or calories.
I’m calling for soy milk as I think it’s the best of all non-dairy milks for body and flavor. Almond milk is basically water, though I do think oat milk or pea milk would work as well- I just haven’t tried it myself. Of course, since this is a vegetarian soup, you can also use regular cow’s milk.
Are you dressing up tonight? We got Van a dinosaur costume… and BL and I are going as paleontologists! Ha! I’ll be sharing a photo on Instagram later, hopefully we get a good one.
Creamy Chickpea Tortellini Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 15 ounce cans chickpeas, drained and rinsed
- 5 cups low-sodium vegetable broth
- 1 9 ounce package cheese tortellini
- 1 cup soy milk
- 1 1/2 tablespoons all-purpose flour
- 2 cups chopped fresh spinach
- 1/2 teaspoon white vinegar
Instructions
- Heat a large pot over medium heat and once hot, add the olive oil. Add the onion, carrots and celery and cook until vegetables have softened, about 5 minutes. Add in the garlic and spices (through pepper) and let cook for another 2-3 minutes until fragrant and reduced.
- Add in the beans, broth and bring to a boil, then reduce heat to a simmer.
- Add in the tortellini and let cook for 5 minutes.
- While the tortellini is cooking, place the soy milk and flour in a mason jar or another container with a lid and shake until well-combined. Gently add the milk slurry mixture into the soup and let cook for 10-15 minutes, or until thickened.
- Stir in the chopped spinach and 1/2 teaspoon white vinegar until spinach has wilted. Season to taste with more salt/pepper as needed and serve!