Tortellini, Chickpea, Spinach & Tomato Soup with Basil

Directions

1. Drain and rinse the chickpeas in a colander and let them drain.
2. In a medium saucepan over medium heat, melt a knob of butter and swirl to coat the bottom.
3. 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.
4. Stir in the chickpeas, broth, and diced tomatoes; cover and bring to a boil over high heat.
5. 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).
6. Meanwhile, rinse the spinach and pat dry, then roll the basil leaves and slice into thin ribbons.
7. 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.
8. Divide the soup into bowls and serve.