Tortellini, Greens and Bean Soup

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 20 mins

This "soup" with greens and tortellini is more like a brothy pasta main dish.


“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.


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