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Creamy Tortellini Chickpea Soup

Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

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.