Vegan Tortellini Soup Recipe
This one-pot vegan tortellini soup is creamy, hearty, and family-friendly. It's quick, easy, and filling! Perfect comfort food for busy weeknights.
Servings 6 servings
Calories 206kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 celery ribs chopped
- 3 carrots peeled and chopped
- 28 ounces crushed tomatoes
- 3 tablespoon tomato paste
- 1 15-ounce can cannellini beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups spinach chopped
- 1 9-ounce package vegan tortellini
Instructions
- Warm the oil in a Dutch oven or large pot over medium heat. Add the vegetables and cook until softened, 5–8 minutes.
- Stir in the crushed tomatoes, tomato paste, cannellini beans, broth, Italian seasoning, salt, and pepper. Increase the heat to high and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
- Add the spinach and dairy-free tortellini. Continue simmering until the spinach wilts and the tortellini is tender, about 5 minutes. Serve immediately and enjoy!
Nutrition
Calories: 206kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1350mg | Potassium: 618mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5726IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 3mg
