Dairy-Free Hearty Tortellini Soup
Warm up with a bowl of Dairy-Free Hearty Tortellini Soup—a comforting, wholesome dish perfect for any occasion. Crafted with tender dairy-free tortellini, vibrant baby spinach, and a medley of aromatic vegetables like carrots, celery, and garlic, this soup delivers rich flavor without any dairy. A fragrant blend of dried basil and oregano enhances the vegetable broth base, while fresh parsley and a splash of lemon juice add a zesty finishing touch. Ready in under an hour, this easy recipe is ideal for weeknight dinners or meal prep, serving up six bowls of pure comfort. Whether you're adhering to dietary restrictions or simply seeking a lighter option, this plant-based tortellini soup is a satisfying, nutritious choice that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 large garlic cloves, minced
- 8 cups vegetable broth
- 1 14 oz can canned diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 10 ounces dairy-free tortellini
- 0.25 cup fresh parsley, chopped
- 1 medium lemon, juiced
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the onions are translucent and the vegetables start to soften.
Stir in the minced garlic and cook for an additional minute until it becomes fragrant.
Pour in the vegetable broth and add the canned diced tomatoes with their juices.
Season the soup with dried basil, dried oregano, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.
Add the dairy-free tortellini to the pot and cook according to package instructions, usually around 6-8 minutes, until tender.
Stir in the baby spinach and let it wilt for about 1-2 minutes.
Remove the soup from the heat and stir in the fresh parsley and lemon juice for an added burst of freshness.
Serve the soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8320 mg | 362% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 61.1 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 773 mg | 59% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5984 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
