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Vegan Tortellini Soup

top down view of freshly made soup in a white pot with items surrounding.
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5 from 3 reviews

Cozy and comforting, this vegan tortellini soup is hearty and delicious, and comes together using one pot in about 40 minutes! See notes for slow cooker instructions.

Ingredients

Units Scale
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 2 celery ribs, sliced
  • 5 – 6 garlic cloves, minced
  • 1 tablespoon fresh thyme (or 2 teaspoons dried)
  • 2 bay leaves
  • 1 can (14oz) chickpeas, drained and rinsed
  • 6 cups vegetable broth, water, or combo
  • 9 oz plant-based cheese tortellini (I used kite hill)
  • 1 can (14oz) coconut milk or 1 1/2 cups of vegan heavy cream
  • 1 tablespoon arrowroot powder or cornstarch, optional
  • 2 cups fresh spinach, roughly chopped
  • 1 lemon, juice of
  • 1/2 – 1 teaspoon salt, or to taste
  • fresh cracked pepper, to taste

To serve

  • fresh chopped parsley
  • vegan parmesan, shaved (I like Violife)
  • extra lemon wedges to squeeze

Instructions

Saute: Heat olive oil or water in a large pot and add onion, celery, carrots, and garlic. Saute for 5 minutes.

Simmer: Add the chickpeas, thyme and bay leaves, and pour the broth over top, and simmer for 15 minutes.

Add tortellini: Add the pasta and cook for about 4 to 5 minutes (or according to the tortellini package directions).

Make the slurry: While the pasta is cooking, add the arrowroot to the coconut milk and mix well.

Add cream and greens: Add the coconut milk slurry, lemon juice, and spinach, give a good stir and continue to simmer for 5 minutes. The soup will thicken as it heats. Discard bay leaves.

Serve in individual bowls with fresh parsley, shaved parm or Almond Parmesan, and a squeeze of lemon. It pairs well with this Artisan Bread for soaking up the juices.

Serves 4 

Store: Leftovers can be stored in the fridge for up to 4 days. I do not recommend freezing.

Notes

Skip the coconut milk and arrowroot starch for a more brothy, and less creamy soup. Substitute the coconut milk with extra broth.

Using freshly minced garlic makes a big difference in the overall flavor of the soup.

Add more tortellini, veggies, or chickpeas if you prefer for even more heartiness!

For less veggie prepping, opt to pick up pre-cut onion, celery, and carrots. Sometimes you can find a ‘mirapoix’ packaged together.

Slow Cooker Instructions

This soup can easily be made in the slow cooker. Here’s how:

  • Sauté the onion, garlic, carrot, and celery on the stovetop in a little olive oil or water for oil-free.
  • Add the sautéed veggies, bay leaves, thyme, and vegetable broth to the slow cooker. Cook on HIGH for 4 – 5 hours or on LOW for 6 – 8 hours.
  • During the last hour of cooking, add the tortellini, and the mixture of arrowroot and milk slurry. Stir to mix.
  • Continue cooking for 30 minutes to 1 hour until soup has thickened and tortellini is tender.
  • Lastly, stir in the baby spinach. Taste for seasoning, and then serve!

Nutrition information is calculated using olive oil and low-fat coconut milk.

Find it online: https://simple-veganista.com/vegan-tortellini-soup/