Vegan Tortellini Soup

This comforting vegan tortellini soup is packed with vegetables, herbs, a flavorful tomato broth, and tender vegan tortellini. It’s hearty enough for a main meal and perfect for chilly days.

Servings

6 servings

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Ingredients

For the Soup Base

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced

Seasonings

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper

Liquids

• 6 cups (1.4 liters) vegetable broth
• 1 can (400 g / 14 oz) diced tomatoes
• 2 tablespoons tomato paste

Main Ingredients

• 250 g (9 oz) vegan tortellini
• 2 cups baby spinach
• 1 can (400 g / 14 oz) cannellini beans, drained and rinsed

Finishing Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh parsley, chopped

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Ladle
• Knife and cutting board

Instructions

Step 1: Prepare the Vegetables

1. Dice the onion, carrots, and celery into small pieces.
2. Mince the garlic.
3. Rinse and drain the cannellini beans.

Step 2: Sauté the Aromatics

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion, carrots, and celery.
3. Cook for 6–8 minutes, stirring occasionally, until softened.
4. Add garlic and cook for 1 minute.

Step 3: Add Seasonings

1. Stir in:
   • Oregano
   • Basil
   • Thyme
   • Smoked paprika
   • Red pepper flakes
   • Salt
   • Black pepper
2. Cook for 30 seconds until fragrant.

Step 4: Build the Broth

1. Add tomato paste and stir for 1 minute.
2. Pour in vegetable broth.
3. Add diced tomatoes.
4. Stir well and bring to a gentle boil.

Step 5: Simmer

1. Reduce heat to medium-low.
2. Simmer uncovered for 15 minutes.
3. Add the cannellini beans during the last 5 minutes.

Step 6: Cook the Tortellini

1. Bring the soup back to a gentle boil.
2. Add vegan tortellini.
3. Cook according to package directions, usually 4–7 minutes.
4. Stir occasionally to prevent sticking.

Step 7: Add Greens

1. Stir in baby spinach.
2. Cook for 1–2 minutes until wilted.

Step 8: Finish the Soup

1. Remove from heat.
2. Stir in:
   • Lemon juice
   • Nutritional yeast
   • Fresh parsley
3. Taste and adjust seasoning if needed.

Serving Suggestions

Serve with:

• Crusty bread
• Garlic bread
• Vegan focaccia
• Side salad
• Roasted vegetables

Optional Add-Ins

• Sliced mushrooms
• Zucchini
• Kale
• Green beans
• Vegan sausage slices
• White miso paste (1 tablespoon for extra umami)
• Coconut cream for a creamy version

Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze the soup base without the tortellini for up to 3 months.
• Add freshly cooked tortellini when reheating for the best texture.

Reheating

• Warm gently on the stovetop over medium heat.
• Add extra broth if the soup thickens during storage.

Approximate Nutrition (Per Serving)

• Calories: 280–350
• Protein: 10–14 g
• Carbohydrates: 40–50 g
• Fat: 7–10 g
• Fiber: 6–9 g