Vegan Tortellini Soup ~
This simple and satisfying lunch or dinner is ready to serve in under 30 minutes!
Tortellini, carrots, spinach, corn, onions, and garlic combine in a light broth for a hearty and delicious meal the whole family will love!
Super busy days call for quick and easy dinners. These are the days I turn to my freezer stash of ingredients for inspiration.
Tortellini is one of those freezer staples I always seem to have on hand lately. It’s so easy and versatile to work with, plus for the longest time, I couldn’t find vegan tortellini or ravioli in stock anywhere so now that two of my stores started carrying them regularly, these have become items I stock up on.
This soup couldn’t be easier to make and my family loves it!
The ingredients are pretty simple and adaptable to whatever vegetables you have on hand.
Round out the meal with a loaf of crusty bread for dipping and dinner is all set!
Ingredients needed for Tortellini Soup:
- olive oil
- yellow onion
- garlic
- carrots
- vegan chicken-style broth
- vegan cheese tortellini
- frozen peas
- frozen corn
- baby spinach leaves
- vegan Parmesan cheese – optional, for garnish
How to make this Easy Tortellini Soup:
1. Cook the aromatics. Into a large pot over medium heat, add the olive oil. When the oil is hot, add the onion and carrots. Saute for about 3 minutes, until vegetables are softened slightly. Add the garlic and continue cooking for an additional 1 minute.
2. Add the liquid. Pour in the chicken-style broth, increase the heat to high, and bring to a boil.
3. Cook tortellini and remaining vegetables. Add the tortellini, peas, and corn. Cook 10 minutes, or according to the package directions on the tortellini.
4. Stir in the spinach. Remove from heat and add the spinach, stirring gently until it is wilted.
5. Serve hot. To serve, ladle the soup into bowls and top with grated Parmesan cheese if using.
More tortellini soup recipes:
Vegan Meatball Tortellini Soup
Vegan Tortellini and and Spinach en Brodo
Vegan Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 cup yellow onion chopped
- 2 cloves garlic minced
- 1 cup carrots peeled and sliced into 1/4-inch rounds
- 8 cups vegan chicken-style broth
- 9 ounces vegan cheese tortellini
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups baby spinach leaves torn into smaller pieces
- grated vegan Parmesan cheese optional, for garnish
Instructions
- Into a large pot over medium heat, add the olive oil. When the oil is hot, add the onion and carrots. Saute for about 3 minutes, until vegetables are softened slightly. Add the garlic and continue cooking for an additional 1 minute.
- Pour in the chicken-style broth, increase the heat to high, and bring to a boil.
- Add the tortellini, peas, and corn. Cook 10 minutes, or according to the package directions on the tortellini.
- Remove from heat and add the spinach, stirring gently until it is wilted.
- To serve, ladle the soup into bowls and top with grated Parmesan if using. Serve hot.
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