Meatball Tortellini Soup
Veggie meatballs and dairy-free cheese-filled tortellini served in a savory and meatless beef-style broth with carrots, onion, garlic, spinach, tomatoes, and seasonings. This is a simple yet robust and flavorful soup that is quick and easy to make in about 30 minutes or less!
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Servings: 4
Ingredients
- 12 frozen vegan Italian-style meatballs thawed and cut in half to make 24 meatballs
- 18 ounces non-dairy cheese-filled tortellini
- 2 tablespoons vegan butter
- 1/2 cup carrots diced
- 1/4 cup yellow onion diced
- 1 tablespoon garlic minced
- 8 cups vegan beef-style broth
- 14 ounces diced tomatoes with liquid
- 10 ounces frozen spinach chopped, thawed and well-drained
- 1 tablespoon Italian seasoning
- 1 bay leaf
Instructions
For the meatballs:
- Heat meatballs according to package directions. Set aside.
For the tortellini:
- Cook tortellini according to package directions. Drain and set aside.
For the soup:
- Into a large pot over medium heat, add the vegan butter. When the butter is melted, add carrots and onion. Cook, stirring frequently, for 3 minutes until vegetables are softened.
- Add garlic then continue cooking an additional 1 minute.
- Add the vegan beef-style broth, diced tomatoes with liquid, spinach, Italian seasoning, and bay leaf. Bring to a boil for 3 minutes to heat through.
To serve:
- Spoon desired amount of meatballs and tortellini into soup bowls.
- Ladle soup over the top.
- Serve hot.
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