This cozy bowl of spinach tortellini soup is the perfect 30 minute dinner! It’s packed with so much flavor, tons of vegetables, and always hits the spot when you’re craving comfort food.
I love serving it with a big side salad, but its truly delicious on its own!
I’ve made two big pots of this soup in the last few weeks, and it’s been such a good meal prep to have on hand for busy afternoons! The soup is tomato based, and filled with chunks of carrots for added veggies and texture.
It’s loaded with onions, carrots, spinach, and crushed tomatoes. It’s such a hearty, nourishing soup to enjoy with your favorite pasta.
I love using a dairy-free tortellini for this recipe, but any variety would work well. If you need a substitute, or can’t find a variety that suits your diet, you can swap any pasta of your choice, or even add white kidney beans instead!
How to make vegan spinach tortellini soup
- Cook the carrots & onions. Start by sauteeing the chopped vegetables until they begin to soften. Add in the spices and garlic, and let them absorb the flavors before adding in the liquid
- Prep the soup base. Once your veggies begin to soften, prepare your base for the soup by adding in the crushed tomatoes and vegetable broth. Letting it simmer over a low flame allows all of the flavors to really set in
- Stir in the spinach. I like to let the spinach simmer in the soup for 10 minutes before adding in the tortellini
- Cook your tortellini. The tortellini needs about 7-8 minutes, so I suggest adding it in right before you’re ready to serve.
Storing leftover soup
When reheating leftovers, you can warm over a low flame or in the microwave. I suggest adding an additional cup of water or vegetable broth when reheating.
If you’re preparing this soup for 1-2 people and plan to reheat leftovers, you can cook half of the tortellini separately, and then add it to your soup once you’re ready to serve. This will prevent the tortellini from getting too soggy, and will leave more liquid in your soup!
This soup is truly so easy to make, and definitely a staple during the colder nights. Top it off with freshly ground pepper and your favorite grated cheese for more deliciousness!
Check out some more dinner ideas:
Crumbled Tofu Tacos with Kale Slaw
Everything Crusted Salmon Bites
Tahini Pasta Stir-Fry
Spinach Tortellini Soup
Ingredients
- 1 tbsp olive oil
- 4 medium carrots, peeled and diced
- 1 small white onion, diced
- 2 cloves of garlic, minced
- 2 cups of fresh spinach, tightly packed
- 18 oz crushed tomatoes
- 8-10 oz of tortellini, I used a vegan brand
- 4 cups low-sodium vegetable broth
- 2 cups of water (or use more vegetable broth)
- 1 tsp salt, plus more to taste
- 1 tsp crushed black pepper
- 1 tbsp dry basil
- 1/2 tbsp thyme
- Juice from half a lemon
- Fresh basil or spinach to top
Directions
- Heat your oil in a large pot and cook the carrots and onions on a medium/low heat for about 3-4 minutes, until the onions become translucent.
- Mix in your spices and garlic, and stir together for another 3-4 minutes.
- Pour in your vegetable broth and tomato sauce, bring it to a boil and reduce to a simmer. Add in your spinach, cover the pot, and let it simmer for 15 minutes.
- Add in your tortellini and water, cover again and cook for 7-8 minutes until the tortellini is cooked through, stirring occasionally.
- Adjust seasoning if needed, remove from heat and squeeze in your lemon juice.
- Serve warm and top with vegan/regular grated parmesan, and chopped spinach or basil.
- Leftovers will stay fresh for up to 3 days. If you plan on reheating leftovers, I suggest cooking half of the tortellini separately, and adding it to your soup when you’re ready to serve so that it doesn’t get too soggy!
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