Creamy Chickpea Tortellini Soup
Creamy Chickpea Tortellini Soup! This creamy vegetarian soup is the perfect weeknight meal! Ready in less than 60 minutes and packed with vegetables and chickpeas. Comfort food perfection!
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!
Nutrition
Serving: 1servingCalories: 444kcalCarbohydrates: 58gProtein: 19gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 24mgSodium: 930mgPotassium: 525mgFiber: 11gSugar: 8gVitamin A: 9318IUVitamin C: 14mgCalcium: 255mgIron: 4mg