Easy Vegan Spinach Tortellini Soup

Introduction

Welcome to our recipe for Easy Vegan Spinach Tortellini Soup. This soup is a quick and delightful dinner option, combining the rich flavors of tomato soup with plant-based tortellini and fresh spinach. It’s a comforting and satisfying meal that comes together in no time. Serve it with a side of “oven toast” for a complete vegan dinner. Let’s get started with the detailed instructions.

Ingredients

Soup Base:

  1. Garlic: 2 cloves, minced (or 2 frozen cubes from Trader Joe’s). Adds a savory depth of flavor.
  2. Avocado Oil (or Olive Oil): 2 tablespoons. Used for sautéing the garlic.
  3. Tomato Soup: Approximately 22 ounces (I use Pacific brand, but any will do). Forms the base of the soup.
  4. Sun-Dried Tomatoes: 1/2 cup, or 2 tablespoons sun-dried tomato paste. Adds a concentrated tomato flavor.
  5. Plant-Based Cream: 2 cups. Adds creaminess to the soup. Options include cashew cream, coconut cream, or any dairy-free half-and-half substitute.
  6. Vegetable Stock: 2 cups. Adds depth to the soup.
  7. Onion Powder: 1 teaspoon. Adds a subtle onion flavor.
  8. Italian Seasoning: 1 tablespoon. A blend of herbs that enhances the flavor.
  9. Salt: 1/2 teaspoon. Essential for seasoning.
  10. Pepper: 1/2 teaspoon. Adds a hint of spice.

Main Ingredients:

  1. Vegan Tortellini: 1 (9-ounce) package. The main protein and carbohydrate source in the soup.
  2. Fresh Spinach: 2 handfuls. Adds a fresh, green element to the soup.
  3. Nutritional Yeast: 1/2 cup. To sprinkle on top after cooking for a cheesy flavor.

Directions

Preparing the Garlic

  1. Mince the Garlic: If using fresh garlic, mince 2 cloves. Alternatively, use 2 frozen cubes from Trader Joe’s, which is equivalent to 2 cloves.
  2. Heat the Oil: In a large stockpot, heat 2 tablespoons of avocado oil (or olive oil) over medium heat.

Sautéing the Garlic

  1. Sauté the Garlic: Add the minced garlic to the heated oil. Stir frequently and cook until the garlic is golden brown and fragrant. Be careful not to burn the garlic, as it can turn bitter.

Building the Soup Base

  1. Add Tomato Soup: Pour approximately 22 ounces of tomato soup into the pot.
  2. Add Sun-Dried Tomatoes: If using sun-dried tomatoes, chop 1/2 cup and add to the pot. If using sun-dried tomato paste, add 2 tablespoons.
  3. Add Plant-Based Cream: Pour in 2 cups of plant-based cream, stirring to combine.
  4. Add Stock: Pour in 2 cups of vegetable stock, mixing well.
  5. Season: Add 1 teaspoon of onion powder, 1 tablespoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir to combine all the ingredients.

Cooking the Tortellini

  1. Bring to a Simmer: Increase the heat and bring the soup to a gentle simmer.
  2. Add Tortellini: Once the soup is simmering, add the vegan tortellini. Cook according to the package directions, usually about 7-10 minutes.

Adding the Spinach

  1. Prepare the Spinach: While the tortellini cooks, wash and roughly chop 2 handfuls of fresh spinach.
  2. Add Spinach: Just before serving, stir the fresh spinach into the soup. The residual heat will wilt the spinach without overcooking it.

Serving the Soup

  1. Serve Hot: Ladle the hot soup into bowls.
  2. Garnish: Sprinkle each serving with nutritional yeast for a cheesy flavor.

Oven Toast

Ingredients for Oven Toast

  1. Bread Slices: As many as needed. Use vegan bread.
  2. Vegan Butter: Softened, for spreading.
  3. Garlic Salt: To taste.

Directions for Oven Toast

  1. Preheat the Broiler: Preheat your oven to broil.
  2. Prepare the Bread: Spread softened vegan butter on each slice of bread and sprinkle with garlic salt.
  3. Broil: Place the bread slices on a baking sheet and put them under the broiler. Watch closely, as they can brown quickly. Broil until the bread is golden brown and crispy, about 1-2 minutes.

Tips for Success

  1. Frozen Garlic: Using frozen garlic cubes can save time and effort. Trader Joe’s frozen garlic cubes are a convenient option.
  2. Sun-Dried Tomato Paste: If you don’t have sun-dried tomatoes, sun-dried tomato paste is a great alternative and adds a similar depth of flavor.
  3. Simmering: Bringing the soup to a gentle simmer helps to meld the flavors together without boiling, which can cause the plant-based cream to separate.
  4. Tortellini Cooking Time: Be mindful of the tortellini cooking time on the package. Overcooking can make them mushy.
  5. Fresh Spinach: Adding the spinach just before serving keeps it vibrant and green. Overcooking can make it lose its color and nutrients.
  6. Oven Toast Timing: When making oven toast, keep a close eye on the bread as it can go from perfectly toasted to burnt very quickly.

Nutritional Information (per serving)

  • Calories: 400 kcal
  • Carbohydrates: 45g
  • Protein: 10g
  • Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 950mg
  • Potassium: 700mg
  • Fiber: 6g
  • Sugar: 8g
  • Vitamin A: 2500 IU
  • Vitamin C: 25mg
  • Calcium: 150mg
  • Iron: 3mg

Conclusion

This Easy Vegan Spinach Tortellini Soup is a perfect go-to recipe for a quick and satisfying dinner. With minimal prep and cook time, it delivers a delicious, comforting meal that the whole family will enjoy. Pair it with oven toast for a complete vegan dinner experience. Follow these detailed instructions and tips to ensure a perfect soup every time. Enjoy your meal!