Hearty Vegan Tortellini Soup
A comforting and flavorful vegan take on the classic tortellini soup, packed with vegetables and satisfying vegan tortellini.
- Time
- 20-25 minutes
- Servings
- 4
- Calories
- Approximately 300-350 kcal per serving (depending on tortellini and optional toppings)
Ingredients
- 1 tablespoon Olive Oil
- 4 cloves, chopped Garlic
- 1 teaspoon Minced Garlic
- 1 teaspoon Italian Seasoning
- 4 cups Low-Sodium Vegetable Broth
- 1 14.5 ounce can, undrained Petite Diced Tomatoes
- 1 9 ounce package Refrigerated Vegan Tortellini
- 3 cups, optional Baby Spinach
- to taste Salt
- to taste Black Pepper
- for serving Grated Vegan Parmesan Cheese
- for serving Red Pepper Flakes
- for serving Fresh Chopped Parsley or Basil
Steps
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped garlic and cook until fragrant, about 1 minute.
- Stir in the minced garlic and Italian seasoning and cook for another 30 seconds.
- Pour in the vegetable broth and diced tomatoes with their liquid. Bring the mixture to a simmer.
- Add the vegan tortellini to the pot. Cook according to package directions, usually 3-5 minutes, or until they float to the top.
- If using, stir in the baby spinach and cook until wilted, about 1-2 minutes.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with vegan Parmesan cheese, red pepper flakes, and fresh parsley or basil, if desired.
