Vegan Tortellini Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy one-pot soup with chickpeas, spinach, and tortellini in a coconut milk-enriched broth with aromatic vegetables and herbs. Hearty and satisfying, with slow cooker instructions available.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, sliced
- 5 – 6 garlic cloves, minced
- 1 tablespoon fresh thyme (or 2 teaspoons dried)
- 2 bay leaves
- 1 can (14oz) chickpeas, drained and rinsed
- 6 cups vegetable broth, water, or combo
- 9 oz plant-based cheese tortellini (I used kite hill)
- 1 can (14oz) coconut milk or 1 1/2 cups of vegan heavy cream
- 1 tablespoon arrowroot powder or cornstarch, optional
- 2 cups fresh spinach, roughly chopped
- 1 lemon, juice of
- 1/2 – 1 teaspoon salt, or to taste
- fresh cracked pepper, to taste
- fresh chopped parsley
- vegan parmesan, shaved (I like Violife)
- extra lemon wedges to squeeze
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1977mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 810mg
- Calcium
- 221mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1977MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.