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).

Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 4g
  • Cholesterol 20mg
  • Sodium 660mg
  • Potassium 190mg
  • Carbohydrate 31g
  • Fiber 3g
  • Sugars 3g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 10%