You are here: Home » Recipes » Tortellini, Greens and Bean Soup Tortellini, Greens and Bean Soup Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 5 mins Cook 20 mins This "soup" with greens and tortellini is more like a brothy pasta main dish. PrintEmail “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. Ingredients 2 tablespoons olive oil1 large onion, chopped1 -- celery stalk, finely chopped3 -- garlic cloves, minced1 teaspoon dried basil1/2 teaspoon salt2 to 3 cups stemmed and chopped spinach or Swiss chard6 cups low-sodium chicken broth1 package (9-ounce) fresh cheese or meat tortellini1 cup canned chickpeas, drained and rinsed1 tablespoon tomato paste1/4 teaspoon Freshly ground black pepper -- Parmigiano Reggiano cheese (optional) Instructions Heat olive oil in a large saucepan over medium-low heat. Add onion, celery, garlic and basil and salt. Cook 5 minutes, stirring frequently. Add spinach and continue cooking until greens are wilted, 4 to 5 minutes. 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).