Vegan Tortellini Soup

Creamy ricotta-filled vegan tortellini swimming in a delicious tomato-based broth along with mushrooms, chickpeas, and spinach. This delicious plant-based soup is super-filling and easy to make in less than one hour!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 149kcal

Author Stacey Eckert

Equipment

6-Quart Dutch Oven or Large Soup Pot
Medium Pot

Ingredients

½ cup water or broth (to saute)
1 medium yellow onion diced
1 ½ cups celery diced
8 oz mushrooms quartered
6 medium garlic cloves minced
2 tbsp tomato paste
1 tbsp Italian seasoning
¼ tsp chili pepper flakes
½ tsp salt
¼ tsp black pepper
4 cups low-sodium vegetable broth
1 cup water
18 oz diced tomatoes
1 tsp maple syrup
(2) 14 oz cans chickpeas
5 oz fresh spinach
1 tbsp lemon juice
9 oz vegan tortellini

Instructions

In a 6-quart dutch oven over medium heat, saute the onion and celery in ½ cup of broth or water for 10 minutes. Add the mushrooms and cook for 5 minutes. Add more liquid if the pot gets too dry.
Add the minced garlic, tomato paste, Italian seasoning, chili flakes, salt, and pepper. Stir to combine and let it cook for 1 minute to let the flavors meld.
Next, add 4 cups vegetable broth, 1 cup water, diced tomatoes with the juice, maple syrup, and chickpeas. Increase the heat to high and bring it to a simmer. Cover the pot and reduce the heat to medium. Let it cook for 20 minutes.
While the soup is cooking, cook the tortellini in a separate pot of boiling water. Drain any excess water. Try to time it so the pasta is ready at the same time that the soup is ready.
Lastly, add the lemon juice and stir in the fresh spinach. Let the heat from the soup wilt the spinach for a few minutes. Taste and add more salt or pepper if necessary. To serve, put a scoop of the cooked tortellini in each bowl and top it with a few ladles of the hot soup.

Notes

If you can't find store-bought vegan tortellini, you can make it from scratch or substitute any type of pasta.
Cook the tortellini in a separate pot so it doesn't absorb all the broth in the soup. If you decide to cook the pasta in the soup, make sure to add extra water for it to soak up.
Store the leftover soup in an airtight container in the fridge for 3-5 days. Store the tortellini in a separate container so they won't get mushy in the soup.

Nutrition