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Vegan Tortellini & Spinach en Brodo - A classic Italian soup of tortellini and spinach en brodo "in broth" in 30 minutes!

Vegan Tortellini and Spinach en Brodo

A classic Italian soup of tortellini and spinach en brodo "in broth" in 30 minutes!
5 from 1 vote
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Author: Holly Gray

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup yellow onion chopped
  • 1/3 cup celery chopped
  • 1/3 cup carrots chopped
  • 1 large clove garlic minced
  • 1/2 teaspoon Italian seasoning
  • 4 cups vegan chicken broth
  • 1 1/2 cups water
  • 9 ounces fresh vegan cheese tortellini
  • 2 cups baby spinach leaves rough chopped
  • 1/2 cup vegan parmesan + extra for garnish
  • 2 tablespoons Italian flat-leaf parsley chopped
  • red pepper flakes to taste

Instructions

  • Into a large saucepan over medium high heat, add olive oil. When oil is hot, add onion, celery, and carrots. SautĂ© 3 minutes, until softened.
  • Add garlic and Italian seasoning. Continue cooking 1 minute.
  • Pour in vegan chicken broth and water. Cover, reduce heat to low, and simmer 20 minutes.
  • Place an immersion blender in the pot (or pour into a stand blender) and blend until vegetables are pureed.
  • Add tortellini and cook 5 minutes, or until al dente.
  • Stir in spinach and parmesan. Cook just until spinach is wilted.

To serve:

  • Ladle into soup bowls, sprinkle with additional parmesan, parsley, and red pepper flakes. Serve hot.
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