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Tortellini Soup with Spinach and Tomatoes - Vegetarian | thiswifecooks.com

Tortellini Soup with Spinach and Tomatoes

A hearty and satisfying soup to warm you up on the coldest of days!
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Course: Dinner, Lunch, Soup
Cuisine: American, Italian
Keyword: dairy free, pasta, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 379kcal
Author: Holly Gray


  • 2 tablespoon vegan butter
  • 1/3 cup yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 4 cups vegan chicken-style broth
  • 28 ounces diced tomatoes undrained
  • 2 tablespoon tomato paste
  • 10 ounces fresh vegan cheese tortellini
  • 2 tablespoons vegan sour cream
  • 5 ounces baby spinach leaves rough chopped


  • In a Dutch oven, melt butter over medium heat. Add onion and cook, stirring frequently, 3-5 minutes, until tender and fragrant.
  • Add the garlic and continue cooking an additional 1-2 minutes.
  • Sprinkle with flour, salt, and pepper. Continue cooking and stirring another 1-2 minutes, until thickened.
  • Pour in the broth, undrained tomatoes, tomato paste, and tortellini. Bring to a boil, then reduce heat to Low and allow to simmer 10 minutes, or until the tortellini are cooked through.
  • Remove from heat then stir in sour cream and spinach. Once the spinach is wilted, adjust the seasoning to taste and serve hot.


Calories: 379kcal | Carbohydrates: 55g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 1588mg | Potassium: 689mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4446IU | Vitamin C: 32mg | Calcium: 207mg | Iron: 5mg
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