30 minute creamy chickpea tortellini soup
Get in losers, we’re making soup.
I’m fully aware and accepting of the Thanksgiving cooking fatigue that likely enshrouds each of you after an ultramarathon in front of the stove. We’ve a bit of a gap between now and Christmastime, and while I’m already planning for our favorite December soiree – my birthday (just kidding) – you needn’t worry just yet. Enjoy some down time, cozy up, and sip on a piping hot bowl of 30 Minute Creamy Chickpea Tortellini Soup.
I used to love the Olive Garden chicken and gnocchi soup, and while this recipe has neither chicken nor gnocchi, the buttery, thick goodness translates between the two concepts. The night of this soup’s creation, we maybe had temperatures in the 50s, and I obviously required soup to celebrate the occasion.
This dish is dazzlingly fast, savory, and even helps you use up some carrots and onion remnant from a batch of Cranberry Sausage Croissant Stuffing. Add a few more pantry staples and poof, dinner. Like fucking magic.
Souper Trooper
Squeeze a half hour out of your busy schedule for this soup. You have the time, I promise. I won’t even whine if you opt to buy a pre-diced mirepoix – onion, carrot, and celery – to serve as your soup base.
Heat some olive oil in a large pot. Saute the mirepoix until soft and fragrant. Melt butter and stir in minced garlic, thyme, and a pinch of red pepper flakes. Toss everything in all purpose flour. This helps thicken the soup later after the liquid is added.
Dump in a heap of vegetable broth and a big pinch of salt and pepper. Bring to a boil, then add the tortellini and cook according to package directions. You can also cook the tortellini separately if you want to store any leftover soup and pasta in different containers. Pasta tends to soak up liquid. It hogs shit like that.
Once the tortellini floats and softens, pour in coconut milk or heavy cream, chopped spinach, and fresh basil. If you don’t have basil on hand, fresh parsley adds a similar pop of freshness.
Rich vegetarian fare that’s simple enough for any night of the week. I’d enjoy a bowl with a Shaved Broccoli and Kale Salad if you have some left from Thanksgiving. If you’re really ambitious, why not a batch of Salted Bourbon Tahini Chocolate Chip Cookies for dessert?
If you’re an omnivore, feel free to use chicken instead of or along with the chickpeas. If you want more green, a spinach and cheese tortellini is just as wonderful. Play with the recipe as you will. Cooking shouldn’t be so serious, man.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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.
