Description
This Vegan Tortellini Soup is a hearty, comforting dish perfect for any season. Made with plant-based cheese tortellini, fresh vegetables, chickpeas, and a creamy coconut milk broth, it offers a delicious and nutritious meal that is entirely vegan. Flavored with fresh herbs, garlic, and brightened with lemon juice, this soup is satisfying and perfect for a cozy lunch or dinner.
Ingredients
Soup Base
- 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
Pasta and Cream
- 9 oz plant-based cheese tortellini (e.g., Kite Hill)
- 1 can (14oz) coconut milk or 1 1/2 cups of vegan heavy cream
- 1 tablespoon arrowroot powder or cornstarch, optional
Greens and Seasoning
- 2 cups fresh spinach, roughly chopped
- 1 lemon, juice of
- 1/2 – 1 teaspoon salt, or to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
- Vegan parmesan, shaved (e.g., Violife), for garnish
- Extra lemon wedges to squeeze, for serving
Instructions
- Sauté the Vegetables: Heat olive oil or water in a large pot over medium heat. Add diced onion, sliced celery, diced carrots, and minced garlic. Sauté the mixture for about 5 minutes until the vegetables soften and the onions become translucent.
- Simmer the Base: Add the drained chickpeas, fresh thyme, and bay leaves to the pot. Pour in the vegetable broth or water mixture. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
- Cook the Tortellini: Add the plant-based cheese tortellini to the simmering soup. Cook for 4 to 5 minutes or according to the package instructions until the tortellini are tender but still hold their shape.
- Prepare the Cream Slurry: While the tortellini cooks, mix the arrowroot powder or cornstarch into the coconut milk (or vegan heavy cream) until fully combined to create a slurry for thickening.
- Add Cream and Greens: Stir the coconut milk slurry, lemon juice, and roughly chopped spinach into the pot. Continue to simmer the soup for another 5 minutes, stirring occasionally. The soup will thicken as it heats. Remove and discard the bay leaves.
- Serve: Ladle the soup into bowls. Garnish with fresh chopped parsley, shaved vegan parmesan, and an extra squeeze of lemon to brighten the flavors. This soup pairs wonderfully with crusty Artisan Bread for dipping.
Notes
- Use water instead of olive oil for a lower-fat option when sautéing the vegetables.
- Arrowroot or cornstarch is optional but helps thicken the soup to a creamy consistency.
- Leftovers can be stored in the refrigerator for up to 4 days; freezing is not recommended as it may affect the texture.
- Choose a quality plant-based cheese tortellini for the best flavor and texture.
- Adjust salt and pepper to taste depending on the saltiness of your broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
