Vegan Tortellini Soup
A cozy vegan tortellini soup simmered in a light, tomato-tinged broth with vegetables, spinach, and a crunchy pumpkin seed finish.
Equipment
- 1 Large pot or Dutch oven for simmering the soup
- 1 wooden spoon or spatula for stirring
- 1 Knife for chopping vegetables
- 1 cutting board for prep
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 large carrot diced
- 2 celery stalks finely diced
- 3 garlic cloves finely grated or minced
- 1 cup cherry tomatoes about 150 g, whole
- ¼ cup vegan red wine 60 ml
- 3 cups vegetable stock 750 ml
- 1 bay leaf
- 1 9-oz pack vegan tortellini 250 g
- 1-2 cups fresh spinach loosely packed
- Salt & black pepper to taste
To Serve
- fresh parsley finely chopped
- toasted pumpkin seeds for topping
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook for 5 minutes, stirring often, until softened.
- Add the garlic, reduce heat slightly, and cook for 1 minute until fragrant. Add the cherry tomatoes and cook until their skins begin to burst and soften.
- Pour in the red wine and let it simmer for 1–2 minutes to cook off the alcohol.
- Add the vegetable stock and bay leaf. Bring to a gentle simmer.
- Add the tortellini and cook on low heat for 8-10 minutes, or until tender (check package timing).
- Stir in the spinach and remove from heat once wilted.
- Season with salt and black pepper to taste. Serve hot, topped with fresh parsley and crunchy pumpkin seeds.
Notes
- Add the tortellini once the broth is gently simmering, not boiling, to prevent splitting or mushy edges.
- Serving: This soup is best served hot, finished with fresh parsley and crunchy pumpkin seeds for contrast. Crusty bread or garlic toast on the side works well.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Note that the tortellini will continue to soften over time.
- Reheating: Reheat gently on the stovetop over low heat. Add a small splash of stock or water if the soup thickens.
- Make-ahead tip: For best texture, cook the broth ahead and add tortellini fresh when reheating.
- Flavor boost (optional): A small splash of lemon juice or balsamic vinegar added at the end brightens the broth without changing the overall flavor.