Gather your ingredients.

Sauté the onions, celery, and mushrooms until soft. 

Add the garlic, tomato paste, and all of the dried seasonings.

Stir to combine and let the flavors meld.

Add the broth, water,  diced tomatoes, chickpeas, and  maple syrup. Let it cook until everything is soft.

Add fresh spinach and lemon juice. Let the spinach wilt for a few minutes.

While the spinach is wilting, cook the vegan tortellini in a separate pot.

Transfer the cooked tortellini to the soup pot or put a serving in each bowl.

Get the full recipe on via the link below!