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Vegan Tortellini Soup

A hearty and delicious lunch or dinnerl the whole family will love!
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: American
Keyword: 30 minutes or less, pasta, quick and easy, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 380kcal
Author: Holly Gray


  • 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


  • 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.


Calories: 380kcal | Carbohydrates: 55g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 2196mg | Potassium: 431mg | Fiber: 7g | Sugar: 10g | Vitamin A: 8033IU | Vitamin C: 26mg | Calcium: 134mg | Iron: 3mg
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