Pasta and noodles · Italian-American · 20 min
Tortellini, Chickpea, Spinach & Tomato Soup with Basil
- 20 min
- 2–6 servings
- 631 kcal / serving
A comforting Italian-American soup that combines cheese tortellini, spinach, chickpeas, and tomatoes in a garlicky broth. It comes together quickly for a weeknight meal that feels hearty and nourishing.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 9 ozcheese tortellini, fresh or frozen
- 24 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- ½ small pkgfresh basil
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ½ mediumyellow onion
- yellow onions
From the pantry: butter, unsalted, crushed red pepper, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½ mediumyellow onion
- yellow onions
Frozen
- 9 ozcheese tortellini, fresh or frozen
Pantry & dry goods
- 24 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 1 (15 oz) cangarbanzo beans (chickpeas)
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cheese tortellini, fresh or frozen | 9 oz | 18 oz | 27 oz |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Drain and rinse the chickpeas in a colander and let them drain.
- In a medium saucepan over medium heat, melt a knob of butter and swirl to coat the bottom.
- Add the onion, garlic, and crushed red pepper with Italian seasoning and a pinch of salt; cook, stirring often, until the onion begins to soften, about 2–3 minutes.
- Stir in the chickpeas, broth, and diced tomatoes; cover and bring to a boil over high heat.
- When the liquid boils, uncover, add the tortellini, and give the pot a quick stir; return to a simmer and cook until the tortellini is just tender, about 5 minutes (or per package instructions).
- Meanwhile, rinse the spinach and pat dry, then roll the basil leaves and slice into thin ribbons.
- Add the spinach and basil to the pot in small handfuls, allowing each batch to wilt before adding more; stir to combine and remove from heat when the greens are softened.
- Divide the soup into bowls and serve.
Two tips
- Prep tip: wash and prep the greens while the pasta cooks so you can finish in one pass.
- Serving idea: a light grating of cheese or a swirl of olive oil can finish the bowls at the table.
Nutrition per serving
- Calories
- 631 kcal
- Protein
- 33 g
- Carbs
- 92 g
- Fat
- 18 g
- Fiber
- 15 g
- Sodium
- 632 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.