Step 1

Heat olive oil or water in a large pot and add onion, celery, carrots, and garlic. Saute for 5 minutes.

Step 2

Add the chickpeas, thyme and bay leaves, and pour the broth over top, and simmer for 15 minutes.

Step 3

Add the pasta and cook for about 4 to 5 minutes (or according to the tortellini package directions).

Step 4

While the pasta is cooking, add the arrowroot to the coconut milk and mix well.

Step 5

Add the coconut milk slurry, lemon juice, and spinach, give a good stir and continue to simmer for 5 minutes. The soup will thicken as it heats. Discard bay leaves.

Step 6

in individual bowls with fresh parsley, shaved parm or Almond Parmesan, and a squeeze of lemon. It pairs well with this Artisan Bread for soaking up the juices.

Step 7

Serves 4

Step 8

Leftovers can be stored in the fridge for up to 4 days. I do not recommend freezing.