Tomato Soup with Cheese Tortellini Recipe

Ingredients

• 540 ml chickpeas, rinsed and drained
• Olive oil
• 1 Vidalia onion, finely chopped
• 1/2 cup light Pilsner beer (or white wine)
• 796 ml diced tomatoes with Italian spices
• 796 ml crushed tomatoes
• 6 cups reduced sodium chicken broth
• 1 teaspoon Italian spices
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 3 to 4 cups cheese tortellini, cooked al dente
• 142 g baby spinach
• Salt and pepper from the mill