Vegan Lemon Tortellini Soup
Vegan Lemon Tortellin Soup is a bright and elegant twist on a classic comfort food.This bowl of soup is still comforting, yet light and lemony vibrant. It’s the perfect balance of hearty and refreshing, offering something that’s as nourishing for the body as it is uplifting for the spirit.
Ingredients
- 16 oz vegan tortellini (store-bought or homemade, filled with cashew ricotta or tofu-based filling)
- 2 tablespoon olive oil (or 1/4 cup vegetable broth for oil-free option)
- 1 yellow or white onion, diced
- 4 garlic cloves, minced
- 3 celery stalks, diced
- 1 cup spinach (other options are kale or arugula)
- 2 carrots, diced (optional)
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon oregano
- 5 cups vegetable broth (48 oz.)
- 1 fresh juice of lemon
- salt and pepper, to taste
- pinch of crushed red pepper flakes or cayenne (optional)
- Optional Toppings: nutritional yeast or vegan parmesan for garnish, and fresh chopped dill or parsley,
Instructions
- Heat olive oil or vegetable broth in a large pot over medium heat. Add diced onion, garlic, celery, and carrots (if using). Sauté for 5-7 minutes until softened and fragrant. Stir in dried thyme, parsley, and oregano. Let cook for 1 minute to release their flavors.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to a gentle simmer and cook for 10 minutes, allowing the vegetables to soften and flavors to meld.
- Add the vegan tortellini to the pot and cook according to package instructions (typically 5-7 minutes). Stir occasionally to prevent sticking.
- In the final 2-3 minutes of cooking, stir in the fresh spinach or arugula until just wilted.
- Add a squeeze of fresh lemon juice for a light, refreshing touch.
- Taste and adjust with salt and pepper as needed. Serve hot, garnished with chopped sun-dried tomatoes, fresh dill or parsley, a sprinkle of nutritional yeast, and cracked black pepper.