Easy Rosemary Chickpea Tortellini
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This easy rosemary chickpea tortellini recipe is flexible and inexpensive, perfect for dinner when things are tight like right after paying rent. It also comes together in about 15 minutes making it perfect for those nights when dinner needs to be on the table quickly without much effort.
The recipe is inspired by one of my favorite local Williamsburg, Brooklyn restaurants, Misi. While Misi uses chickpea pappardelle noodles I prefer the ease of spinach tortellini for an easier version with some hidden vegetables. The recipe can also be made with dried pasta and a few handfuls of baby spinach as an alternative. A bit of broth (either chicken or vegetable) plus pasta water and cheese creates a brothy sauce for the pasta. For another favorite weeknight dinner with a similar flavor profile try this creamy white bean and lemon pasta.
Key Ingredients in This Recipe
- Chickpeas – Chickpeas, also called garbanzo beans, are a cost effective way to add protein while also keeping the recipe vegetarian. I use canned chickpeas for efficiency but if using cooked beans you can substitute 1¾ cups cooked chickpeas.
- Tortellini – I use spinach stuffed tortellini for some subtle added greens. I like Trader Joe’s tortellini filled with a combination of spinach and ricotta cheese. Cheese tortellini or another type of tortellini like chicken will also work well.
- Garlic – I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time. The garlic is quickly sautéed in the oil and butter just until the garlic is fragrant to infuse it with flavor.
- Rosemary – The sprigs of rosemary infuse the butter sauce giving it an herbal undertone without overpowering the pasta. The sprigs of rosemary are removed before the pasta is added.
- Broth – Either chicken broth or vegetable broth can be used to add flavor and create the brothy sauce for the pasta. While I typically use chicken broth, vegetable broth can be used to keep it vegetarian.
- Parmesan – Freshly grated Parmesan melts into the sauce to add a creamy consistency. I also use additional Parmesan to garnish the top of the pasta prior to serving.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- For added greens add 2 cups of spinach to the pasta cooking water with the tortellini and chickpeas. They will quickly cook in the boiling water and can easily be combined with the sauce.
- While I like using fresh spinach tortellini it can always be swapped for another type of tortellini or another favorite pasta shape.
- For some added vegetables try adding some sautéed mushrooms.
Tips and Tricks for This Recipe
Cost per serving
The recipe comes in at about $18 total making it $4.50 a person/ serving. It would be less if using dried pasta rather than tortellini. Its inexpensive price makes it a great cost effective yet filling dinner recipe.
How to adjust this recipe for babies & kids
To adjust this recipe for kids under 1-year old I remove the outer skin from the chickpeas and smash them then cut the tortellini in half.
How to Make Easy Rosemary Chickpea Tortellini (Step-by-Step)
Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and chickpeas and cook, stirring occasionally, until al dente, about 2 to 3 minutes for fresh tortellini and about 8 to 10 minutes for dried. Reserve 1 cup of the cooking liquid then drain the pasta and set aside.
Heat a large saucepan over medium heat, add the oil and heat through then add the butter and allow to melt. Add the garlic and rosemary and cook, stirring until the garlic is fragrant, about 30 seconds.
Add the chicken stock followed by the tortellini and chickpeas to the pan, stirring to combine. Add the pasta water and slowly stir in the cheese, continuing to stir until the cheese has incorporated into the sauce and thickens it, about an additional 2 minutes.
Divide among warmed pasta bowls. Garnish with chopped rosemary and additional Parmesan.
FAQ – Frequently Asked Questions
Use refrigerated spinach tortellini for the best flavor and texture. However, frozen or dried tortellini can be used—just adjust the cook time according to the package instructions. Cheese tortellini, chicken tortellini or another filled tortellini also works well in this recipe.
Yes, thyme or sage are good alternatives if you don’t have rosemary, but the flavor profile will change slightly.
Yes, as long as the tortellini is vegetable or cheese-filled and doesn’t contain meat.
Chickpeas already provide plant-based protein, but you could add grilled chicken, sausage, or a poached egg for more protein if desired.
While this is a great well-rounded meal on it’s own complete with spinach in the tortellini, chickpeas for protein, a simple green salad, garlic bread, or roasted vegetables pair nicely to round out the meal.
To reheat rosemary chickpea tortellini, add to a pan over medium-low heat with a splash of water or broth to loosen the sauce and maintain texture.
Other Recipes to Try
If you enjoy this easy chickpea pasta recipe, give these easy weeknight meals a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Easy Rosemary Chickpea Tortellini
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Ingredients:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, chopped
- 3 sprigs rosemary
- 1 pound spinach tortellini
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- 1 cup chicken broth or vegetable broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon chopped rosemary for garnish
Instructions:
- Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and chickpeas and cook, stirring occasionally, until al dente, about 2 to 3 minutes for fresh tortellini and about 8 to 10 minutes for dried. Reserve 1 cup of the cooking liquid then drain the pasta and set aside.
- Heat a large saucepan over medium heat, add the oil and heat through then add the butter and allow to melt. Add the garlic and rosemary and cook, stirring until the garlic is fragrant, about 30 seconds.
- Add the chicken stock followed by the tortellini and chickpeas to the pan, stirring to combine. Add the pasta water and slowly stir in the cheese, continuing to stir until the cheese has incorporated into the sauce and thickens it, about an additional 2 minutes.
- Divide among warmed pasta bowls. Garnish with chopped rosemary and additional Parmesan.
Notes:
- While I like using fresh spinach tortellini it can always be swapped for another type of tortellini or another favorite pasta shape.
- For added greens add 2 cups of spinach to the pasta cooking water with the tortellini and chickpeas. They will quickly cook in the boiling water and can easily be combined with the sauce. This is perfect if you are using a different type of tortellini instead of spinach.
Nutrition:
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Super simple and very delicious! I added a little bit of dried oregano too.
So happy you enjoyed Josh! Thanks for sharing!!
A quick but tasty and filling weekday meal! I used vegan butter and subbed 1 cup of nutritional yeast + 1/4 teaspoon of salt for the cheese to make it vegan, and it was delicious! The liquid seems like too much at first but then the noodles soak it all up and it is perfect. CWCR never fails me.
I’m so happy to hear you enjoyed Janet! Great note on the dairy free sub, thank you for sharing!
This recipe is a cinch to fix and full of flavor! I added oregano and parsley instead of the rosemary. For veggies I used the spinach as well as broccoli 🥦. It amazing to me how Kylie puts together these simple ingredients into an elegant dish! Try it, you’ll love it!
This recipe is a cinch to fix and full of flavor! I added oregano and parsley instead of the rosemary. For veggies I used the spinach as well as broccoli 🥦. It is amazing to me how Kylie puts together these simple ingredients into an elegant dish! Try it, you’ll love it!
So happy to hear it was a hit Michele! Thank you so much for sharing!!