Tortellini, Greens and Bean Soup

  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 20 mins

“Tortellini is probably my favorite pasta for soup because the shape is so neat and you get a little bonus with the filling,” says Ken Haedrick.


2tablespoons olive oil
1large onion, chopped
1-- celery stalk, finely chopped
3-- garlic cloves, minced
1teaspoon dried basil
1/2teaspoon salt
2 to 3cups stemmed and chopped spinach or Swiss chard
6cups low-sodium chicken broth
1package (9-ounce) fresh cheese or meat tortellini
1cup canned chickpeas, drained and rinsed
1tablespoon tomato paste
1/4teaspoon Freshly ground black pepper
-- Parmigiano Reggiano cheese (optional)


  1. Heat olive oil in a large saucepan over medium-low heat. Add onion, celery, garlic and basil and salt. Cook 5 minutes, stirring frequently.
  2. Add spinach and continue cooking until greens are wilted, 4 to 5 minutes.
  3. Add broth and bring to a boil. Add tortellini, chickpeas, tomato paste and pepper. Return soup to a boil. Reduce heat to medium-low and simmer, partially covered, 5 minutes. Garnish each serving with shaved Parmesan cheese, if desired.

Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001).


Get every new post delivered to your Inbox.

Join 302 other followers