Ingredients
— The Soup Base —
2 tablespoons olive oil
1 medium yellow onion, diced
3 large carrots, peeled and diced
2 stalks celery, chopped
3 cloves garlic, minced
2 tablespoons tomato paste (for depth)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
— The Broth & Pasta —
4 cups vegetable broth
1 can (14 oz) diced tomatoes, undrained (or crushed tomatoes)
1 package (9-10 oz) vegan cheese tortellini (e.g., Kite Hill or store brand)
1 can (13.5 oz) full-fat coconut milk (or 1 cup unsweetened soy milk + 1 tbsp flour)
— The Finish —
3 cups fresh baby spinach or chopped kale
2 tablespoons nutritional yeast (for savory, cheesy flavor)
Salt and black pepper to taste
Fresh basil or vegan parmesan for garnish
Instructions
1. **Sauté Veggies:** Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and carrots begin to soften.
2. **Add Aromatics:** Stir in the minced garlic, tomato paste, oregano, basil, and red pepper flakes. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
3. **Simmer:** Pour in the vegetable broth and the can of diced tomatoes (with juices). Stir well to combine. Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes to let the flavors meld.
4. **Cook Tortellini:** Increase the heat slightly. Add the vegan tortellini to the pot. Cook according to package directions (usually 3–5 minutes for fresh, longer for dried) until tender.
5. **Make it Creamy:** Stir in the coconut milk (or plant-based cream) and nutritional yeast. Simmer for 2 minutes to warm through.
6. **Wilt Greens:** Remove the pot from the heat. Stir in the fresh spinach (or kale). The residual heat will wilt the greens perfectly in about 1 minute.
7. **Serve:** Taste and season generously with salt and pepper. Ladle into bowls and top with fresh basil or vegan parmesan cheese.
Notes
Tortellini Sourcing: You can find vegan tortellini (like Kite Hill brand) in the refrigerated section of natural grocery stores. Some dried pasta aisles also carry dairy-free stuffed pasta.
Creaminess: Full-fat coconut milk gives the richest texture without a strong coconut taste when mixed with tomatoes. Alternatively, use a high-quality oat cream or cashew cream.
Sausage Addition: For extra protein, brown some vegan Italian sausage crumbles in the pot before adding the veggies.
Storage: Pasta absorbs liquid as it sits. If you expect leftovers, cook the tortellini separately and add it to individual bowls, or be prepared to add a splash of broth when reheating.
- Prep Time: 15
- Cook Time: 15
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegan