This vegan tortellini soup is made with juicy tomatoes, spinach, and tender vegan tortellini in a garlicy broth. It's delicious, easy to make, and satisfying enough to make a meal of!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 medium celery stalk, diced
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 2 (14.5 oz/411 gram) cans stewed tomatoes
- 1 (9 ounce/255 gram) package vegan tortellini, thawed if frozen (Note)
- 4 ounces fresh spinach leaves, roughly chopped
- Salt and pepper, to taste
- Vegan Parmesan cheese, for serving
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion, carrot, and celery. Sweat the vegetables in the oil for about ten minutes, stirring often, until they start to soften.
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Add the garlic and cook it with the vegetables for about 1 minute, stirring constantly, until very fragtant.
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Stir in the broth and tomatoes. Raise the heat and bring the liquid to a boil.
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Lower the heat and let the mixture simmer for 10 minutes.
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Stir in the spinach and tortellini. Continue simmering the soup for about 5 minutes, or until the spinach has wilted and the tortellini is tender.
Kite Hill makes vegan tortellini. If you can't find it, vegan ravioli would work if it's available. Shelf-stable gnocchi will also work, and most brands are vegan!