Description
This 30-minute tomato tortellini soup is a quick, easy, and comforting Italian vegan dish made in one pot. Featuring flavorful sautéed onions, garlic, herbs, a blend of crushed and diced tomatoes, and creamy non-dairy milk, this soup is enriched with vegan cheese tortellini and fresh spinach for a satisfying meal. Perfect for lunch or dinner, it’s wholesome, delicious, and requires minimal cleanup.
Ingredients
Base Ingredients
- 1 tablespoon olive oil or 1/4 cup water
- 1 small onion (about 1 cup), diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 – 1/2 teaspoon red pepper flakes
Tomato and Broth
- 1 can (28oz) crushed tomatoes
- 1 can (28oz) diced tomatoes
- 3 cups low-sodium vegetable broth, water, or combo
Thickener and Creaminess
- 1 tablespoon arrowroot powder, cornstarch, or tapioca flour
- 1 1/2 cups non-dairy milk, canned coconut milk, or vegan heavy cream
Main Ingredients
- 9 oz cheese tortellini (vegan variety, e.g., Kite Hill)
- 2 handfuls spinach, roughly chopped
Seasoning and Garnish
- 1/2 teaspoon mineral salt, or to taste
- Fresh cracked pepper, to taste
- Fresh basil, chiffonade, to serve
Instructions
- Sauté the aromatics: Heat the olive oil (or water) in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and softened. Then add the minced garlic, dried oregano, and red pepper flakes, cooking for an additional 1 minute to release their flavors.
- Simmer the tomatoes: Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Stir to combine and bring the mixture to a simmer. Let it simmer for 10 minutes, stirring occasionally to meld the flavors together.
- Prepare the slurry: In a small bowl, whisk together the non-dairy milk (or canned coconut milk/vegan creamer) and arrowroot powder until smooth. This mixture will help thicken the soup and add creaminess.
- Cook the tortellini and finish the soup: Add the cheese tortellini and the slurry mixture to the simmering soup. Continue cooking for 4 to 5 minutes, or until the tortellini are tender and the soup slightly thickens. Remove the pot from the heat and stir in the chopped spinach. The residual heat will wilt the spinach perfectly.
- Season and serve: Taste the soup and season with mineral salt and freshly cracked black pepper as needed. Serve hot, garnished with fresh chiffonade basil leaves. This soup pairs wonderfully with artisan bread to soak up the flavorful broth and can be complemented by a vegan Caesar or classic house salad.
Notes
- Slow cooker adaptation: Sauté onions, garlic, and spices in a pan, then transfer to slow cooker with tomatoes and broth. Cook on low for 4-6 hours, add tortellini, slurry, and spinach near the end.
- Leftovers keep well in the refrigerator for up to 4 days. Reheat on the stovetop or microwave gently.
- Freezing is not recommended as tortellini may break down and affect texture.
- Use vegan cheese tortellini to keep the recipe plant-based and suitable for vegan diets.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Entree, Soup
- Method: Stovetop
- Cuisine: Italian, Vegan
