Easy Vegan Tortellini Soup [Stove or Crockpot]
This easy, one-pot vegan tortellini soup recipe can be prepared in a crockpot or on the stove in under an hour and is hearty, cozy, creamy, & pure comfort in a bowl!
Servings: 4 to 6
Calories: 797kcal
Ingredients
- 2 tablespoons of extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 large carrots, diced
- 3 celery ribs, diced
- 5 garlic cloves, minced
- 1 teaspoon of fennel seed, crushed (optional)
- 1 tablesppoon of Italian seasoning
- ½ teaspoon of salt, plus more to taste
- 1 (24-ounce) jar of marinara sauce
- 5 to 6 cups of water
- 2 vegetable bouillon cubes
- 2 (9-ounce) packages of vegan tortellini
- 4 cups of spinach
- 1 (16-ounce) package of super firm tofu, drained
- 1 cup of packed basil
- ½ cup chopped fresh parsley (optional)
- Crushed red pepper flakes (optional)
Instructions
- In a large pot with a lid, heat the oil over medium high heat. Add the onion, carrots, and celery and saute for 5 minutes.
- Add the garlic, fennel, Italian seasoning, salt and pepper. Mix well and saute for 2 minutes.
- Add the marinara sauce, water, and bouillon cubes. Cover, bring to a boil and lower the heat to a simmer for 20 minutes.
- Add the tortellini, gently mix well and boil for 1 minute. Cover with the lid, turn off the heat and leave it undisturbed for 15 minutes.
- Add the spinach, mix well and bring back to a boil over medium heat.
- While the tortellini is cooking. In the pitcher of a blender or food processor, add the tofu, 1 cup of water, and the basil. Blend for one minute or until completely smooth. Set aside.
- When 15 minutes have passed, add the tofu cream and gently mix the soup until the tofu is fully incorporated. Carefully take one tortellini out and taste it. At this point, test if the tortellini is fully cooked and taste the salt levels. Adjust if needed.
- Serve and sprinkle fresh parsley and red pepper flakes if using.
Notes
- Use good tortellini: Freshly made tortellini, in particular, will boost the quality of this one-pot vegetable tortellini soup.
- To adjust the creaminess: Use more or less of the tofu cream/vegan cream.
- For thinner soup: Add more vegetable broth to your desired consistency.
- Don’t overcook the tortellini: Otherwise, it can fall apart. It’s best to cook it al dente.
Nutrition
Calories: 797kcal | Carbohydrates: 104g | Protein: 33g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 2823mg | Potassium: 1283mg | Fiber: 14g | Sugar: 20g | Vitamin A: 13907IU | Vitamin C: 41mg | Calcium: 375mg | Iron: 7mg