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–+ servings
vegan tortellini soup

Spinach Tortellini Soup

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 tbsp olive oil
  • 4 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 2 cloves of garlic, minced
  • 2 cups of fresh spinach, tightly packed
  • 18 oz crushed tomatoes
  • 8-10 oz of tortellini, I used a vegan brand
  • 4 cups low-sodium vegetable broth
  • 2 cups of water (or use more vegetable broth)
  • 1 tsp salt, plus more to taste
  • 1 tsp crushed black pepper
  • 1 tbsp dry basil
  • 1/2 tbsp thyme
  • Juice from half a lemon
  • Fresh basil or spinach to top

Directions

  1. Heat your oil in a large pot and cook the carrots and onions on a medium/low heat for about 3-4 minutes, until the onions become translucent.
  2. Mix in your spices and garlic, and stir together for another 3-4 minutes.
  3. Pour in your vegetable broth and tomato sauce, bring it to a boil and reduce to a simmer. Add in your spinach, cover the pot, and let it simmer for 15 minutes.
  4. Add in your tortellini and water, cover again and cook for 7-8 minutes until the tortellini is cooked through, stirring occasionally.
  5. Adjust seasoning if needed, remove from heat and squeeze in your lemon juice.
  6. Serve warm and top with vegan/regular grated parmesan, and chopped spinach or basil.
  7. Leftovers will stay fresh for up to 3 days. If you plan on reheating leftovers, I suggest cooking half of the tortellini separately, and adding it to your soup when you're ready to serve so that it doesn't get too soggy!