Vegan Tortellini Soup
Servings
4 servings
Preparation Time
-
Prep: 10–15 minutes
-
Cook: 25 minutes
-
Total: ~40 minutes
Ingredients
Soup Base
-
1 tablespoon olive oil
-
1 medium onion, diced
-
3 cloves garlic, minced
-
2 medium carrots, sliced
-
2 stalks celery, chopped
Broth and Main Ingredients
-
6 cups vegetable broth
-
1 can (400 g) diced tomatoes
-
1 package (about 250 g) vegan tortellini
Vegetables
-
2 cups spinach (fresh)
-
1 zucchini, chopped
Seasonings
-
1 teaspoon Italian seasoning
-
½ teaspoon dried oregano
-
½ teaspoon black pepper
-
Salt to taste
Optional Garnish
-
2 tablespoons nutritional yeast
-
Fresh basil, chopped
Instructions
1. Cook the Aromatics
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3–4 minutes until soft.
Add minced garlic and cook for 30 seconds until fragrant.
2. Add Vegetables
Add carrots, celery, and zucchini.
Cook for 5 minutes, stirring occasionally until the vegetables start to soften.
3. Add Broth and Tomatoes
Pour in the vegetable broth and diced tomatoes.
Add:
-
Italian seasoning
-
Oregano
-
Black pepper
-
Salt
Stir well and bring the soup to a gentle boil.
4. Cook the Tortellini
Add the vegan tortellini to the pot.
Reduce heat to medium and simmer for 5–7 minutes, or according to the package instructions, until the tortellini are tender.
5. Add Spinach
Stir in the spinach and cook for 1–2 minutes until wilted.
6. Taste and Adjust
Taste the soup and adjust seasoning if needed.
7. Serve
Ladle the soup into bowls and top with nutritional yeast and fresh basil if desired.
Tips for Best Flavor
-
Use refrigerated vegan tortellini for the best texture.
-
If the soup becomes too thick, add extra vegetable broth.
-
Let the soup sit 5–10 minutes after cooking so flavors deepen.
Optional Add-Ins
You can customize the soup with:
-
white beans for extra protein
-
kale instead of spinach
-
A pinch of red pepper flakes for spice
