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Vegan Tortellini Soup

Vegan Tortellini Soup

This quick and easy vegan tortellini soup recipe comes together with plant-based tortellini, tender veggies, white beans, and crushed tomatoes, in a flavorful broth. It's filling, comforting, and great for busy weeknights.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 242 kcal per serving

Ingredients

  • 1 tbsp - olive oil
  • 1 - yellow onion
  • 2 ribs - celery
  • 3 - carrots
  • 28 ounces - crushed tomatoes
  • 1 can - cannellini beans
  • 4 cups - vegetable broth
  • 1 tsp - Italian seasoning
  • 1 tsp - salt
  • ½ tsp - black pepper
  • 1 package - vegan tortellini

Instructions

  1. Warm the oil in a Dutch oven or large pot over medium heat. Add the vegetables and cook until softened, 5-8 minutes.
  2. Stir in the crushed tomatoes, tomato paste, cannellini beans, broth, Italian seasoning, salt, and pepper. Increase the heat to high and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
  3. Add the spinach and dairy-free tortellini. Continue simmering until the spinach wilts and the tortellini is tender, about 5 minutes. Serve immediately and enjoy!

Nutrition

Energy: 242 kcal | Total Fat: 5 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 0 mg | Total Carbs: 65 g | Fiber: 13 g | Sugars: 11 g | Proteins: 18 g | Sodium: 1,317 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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