30 minute creamy chickpea tortellini soup ______________________________Need simplicity after the Thanksgiving cooking marathon? Turn to this soup. Flavorful yet fast. Amazing.
Ingredients
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 2 tbsp salted butter
- 3 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1/4 tsp red pepper flakes, or to taste
- 1/4 cup all purpose flour
- 4-6 cups vegetable broth or water
- 1 package cheese tortellini
- 1 can chickpeas, drained and rinsed
- 1 can full-fat coconut milk, or heavy cream
- 2 cups spinach
- 1/2 cup fresh basil, chopped
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium. Saute the onion, carrot, and celery for 4-5 minutes until soft. Melt the butter, then stir in the garlic and thyme until fragrant, about 1-2 minutes more. Toss in the all purpose flour until incorporated into the aromatics.
- Pour in the vegetable broth or water and add a big pinch of salt and pepper. Bring to a boil. Drop in the tortellini and cook according to package directions. Stir in the chickpeas, coconut milk, spinach, and basil. Heat until warmed through. Taste and adjust seasoning.
Notes
*If desired, remove the tortellini before storing any leftover soup to prevent the pasta from absorbing too much of the liquid.