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Gather your ingredients.
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Sauté the onions, celery, and mushrooms until soft.
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Add the garlic, tomato paste, and all of the dried seasonings.
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Stir to combine and let the flavors meld.
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Add the broth, water, diced tomatoes, chickpeas, and maple syrup. Let it cook until everything is soft.
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Add fresh spinach and lemon juice. Let the spinach wilt for a few minutes.
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While the spinach is wilting, cook the vegan tortellini in a separate pot.
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Transfer the cooked tortellini to the soup pot or put a serving in each bowl.
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