Why you’ll love this vegan tortellini soup recipe:
Quick: Make it in just 45-minutes Hearty: This recipe is packed with filling ingredients and full of flavor One-pot recipe: Make this bad boy in only one pot
Ingredient Notes:
Sausages: For this recipe I used Field Roast vegan sausages but there are so many great plant-based alternatives out there. If you aren’t vegan or vegetarian, you can also just use regular sausage. Tortellini: Pasta originally made in the Italian region of Emilia. These are traditionally stuffed with a mix of meat, cheese, egg, and nutmeg and served in broth. However, today you can get them stuffed with just about anything and serve them in so many ways!
My go-to for easy groceries
Before we get into this vegan tortellini soup recipe, want to know my secret for quick, easy groceries? What if I told you that it doesn’t involve waiting in lines, or leaving your house? Sounds great right? I’ve been really into Cornershop lately for my groceries. All you have to do is use the app or website to browse all your favorite stores like Walmart, Costco, or even pharmacies like Rexall. You can shop across any of those stores for the items you need, and have them delivered right to you. Amazing, right?! This is especially great when you go to make a recipe and realize you’re missing one key ingredient. Like today when I was craving this tortellini soup but didn’t have all the ingredients at home.
How do you make vegan tortellini soup?
In a large pot heat olive on low-medium heat
To the pot, add the vegan sausages and cook until browned. Use a wooden spoon to crumble the sausages
Cook for 5 minutes or until brown. There should be no excess fat but if there is just drain it
To the pot, add the onion, garlic, herbs + spices and salt + pepper. Stir often to avoid burning
To the pot, add the flour, and whisk or stir till every ingredient is well coated
To the pot, gradually whisk in the vegetable stock and tomatoes. Bring the mixture to a boil and then simmer for 10 minutes
To the pot, add the tortellini and cook as instructed on the packet. Should be around 4-5 minutes
Add the spinach, coconut cream, nutritional yeast and fresh herbs of choice
Serve hot with garlic bread! Enjoy immediately.
Voila! There you have the easiest tortellini soup that is so darn good and hearty. Storage: Soup will last up to one week in the fridge in an air-tight container. Soup will last up to 2 months in the freezer in an air-tight container. I would store the tortellini separately or cook up a new batch when you go to eat the soup as the noodles will absorb the broth.
Other soup recipes you’ll love:
Roasted Tomato Soup Coconut Curry “Meatball” Soup Vegan Split Pea Soup Creamy Spinach & Mushroom Gnocchi Soup Vegetable Soup with Vegan Dumplings
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