Vegan Hearty Tortellini Soup
Cozy up with a bowl of Vegan Hearty Tortellini Soup, a comforting and flavorful meal that's perfect for any day of the week. Packed with tender vegetables like zucchini, carrots, and celery, this soup gets its rich flavor from aromatic garlic, herbs, and a tomato-infused base. The real star is the vegan tortellini, which adds a satisfying chew and elevates this dish into something truly special. Simmered in hearty vegetable broth and finished with fresh spinach and parsley, this one-pot wonder is wholesome, nourishing, and easy to make in under an hour. Ideal for plant-based eaters and anyone craving a comforting vegan soup, it's as delightful to prepare as it is to eat. Ready to warm you up and keep you coming back for seconds, this recipe makes a generous, crowd-pleasing batch for up to six servings. Perfect for weeknight dinners, meal prep, or a quick and satisfying family meal!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 can canned diced tomatoes (14.5 oz)
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 ounces vegan tortellini
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Saute for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic to the pot and cook for another minute, until the garlic is fragrant.
Stir in the diced zucchini and cook for 2 additional minutes.
Add the canned diced tomatoes, vegetable broth, bay leaf, dried thyme, dried basil, salt, and black pepper to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes.
Remove the bay leaf, then add the vegan tortellini and let it cook according to the package instructions, usually about 8-10 minutes.
Once tortellini is cooked, stir in the baby spinach until wilted, about 2 minutes.
Adjust seasoning with more salt and pepper if needed. Serve hot, garnishing each bowl with freshly chopped parsley.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.9 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 879 mg | 19% | |
*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.
