My husband always enjoys the soups I make during the winter months, but he constantly tells me soup is not a meal. I have had a hard time convincing him otherwise, until this recipe! I mean, it’s basically pasta 🙂
This soup is now a top request from Kevin and I love it because it feeds us for days.
I found cooking the vegetables in the vegetable broth in place of oil gives them so much flavor and once you start this cooking method you realize how easy it is to replace many recipes with this swap.
Don’t stress about having all the spices on hand, feel free to swap in herbs you would use in any Italian dish.
I hope you enjoy this vegetable-packed soup as much as we did!
Creamy Tortellini Chickpea Soup
Ingredients
- 1 whole yellow onion, diced
- 1.5 cups whole or baby carrots, sliced
- 1.5 cups celery, sliced
- 2 Tbsp minced garlic
- 2 tsp Italian seasoning
- 1 tsp oregano
- 1 tsp thyme
- 1/4 cup nutritional yeast
- 1 can (13.5) full-fat coconut milk
- 32 oz vegetable broth
- 1 can (15oz) chickpeas
- 16 oz cheese tortellini, or any flavor of your choice
- 3 cups spinach
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Add onion, carrots, celery, and 8 ounces of vegetable brother to a large hot pot over medium-high heat. Let the vegetables cook down in the broth for about 4 minutes. Turn the heat down to medium and continue to cook the vegetables until soft and tender and most of the broth is gone, about 5-7 more minutes. Stir occasionally.
- Add garlic, Italian seasoning, oregano, thyme, and nutritional yeast. Stir frequently for about 1 minute.
- Add the chickpeas and stir for about 30 seconds.
- Add the remainder of the vegetable broth, coconut milk, salt and pepper. Stir to combine and bring to a light boil over medium-high heat.
- Once simmering, reduce heat to medium-low. Add the tortellini. Cover and let simmer for 6-8 minutes.
- Turn off the heat and stir in spinach and apple cider vinegar.
- Ladle into bowls and enjoy! This keeps well in the fridge for up to 2 days.