Tortellini, Greens and Bean Soup Recipe
High Cotton Food Styling and Photography
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“Tortellini is probably my favorite pasta for soup because the shape is so neat and you get a little bonus with the filling. This is a hearty soup, and because of the quantity of the tortellini used, the result is almost more of a brothy pasta main dish than it is a soup,” says Ken Haedrick.
Ingredients
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 (9-ounce) package fresh cheese or meat tortellini
1 cup canned chickpeas,
drained and rinsed
1 tablespoon tomato paste
Coarsely ground black pepper
Parmesan cheese (optional)
Instructions
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 (9-ounce) package fresh cheese or meat tortellini
1 cup canned chickpeas,
drained and rinsed
1 tablespoon tomato paste
Coarsely ground black pepper
Parmesan 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. Serves 6.
Recipes reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001).
"Soups On," American Profile, 10/11/09
Tips from the Test Kitchen
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. Serves 6.
Recipes reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001).
"Soups On," American Profile, 10/11/09
Tip from Our Test Kitchen: Brown 8 ounces of kielbasa and add to soup for added flavor.
Nutritional Information
Nutritional facts per serving: 250 calories, 8g fat, 11g protein, 33g carbohydrates, 3g fiber, 970mg sodium.
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