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Creamy Vegan Tortellini Soup with Spiced Vegetables Recipe

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3.8 from 14 reviews

This creamy vegan tortellini soup is a comforting, flavorful dish made with a blend of spices, vegan sausage, fresh vegetables, and plant-based tortellini simmered in a rich tomato and vegetable stock base. Finished with non-dairy yogurt and fresh greens, it’s a delicious, hearty soup perfect for cozy meals.

Ingredients

Spice Mix

  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper flakes
  • 1/2 teaspoon fennel seeds

Main Ingredients

  • 2 teaspoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 3/4 cup chopped vegan sausage
  • 1/2 to 3/4 cup chopped yellow or red onion
  • 1 celery stalk, chopped
  • 3/4 cup chopped carrots, small pieces
  • 1/2 teaspoon salt, divided
  • 1 tablespoon all-purpose flour (or gluten-free flour)
  • 8 ounces tomato purée (or tomato sauce)
  • 4 cups vegetable stock
  • 1 teaspoon Italian herbs (or a mix of basil, thyme, and sage)
  • 9 ounces vegan tortellini
  • 1/3 to 1/2 cup non-dairy yogurt (or non-dairy cream, or a mix of non-dairy cream cheese and non-dairy yogurt)
  • 2 ounces fresh spinach (or other baby greens, more to taste)

Toppings

  • Vegan parmesan, as needed
  • Fresh basil, for topping
  • Crushed red pepper flakes (optional, for topping)

Instructions

  1. Prepare the spice mix: Use a mortar and pestle to grind the smoked paprika, garlic powder, black pepper, oregano, pepper flakes, and fennel seeds into a coarse mix to create bursts of flavor. If you don’t have one, pulse the spices in a spice or coffee grinder. Set aside the spice mix.
  2. Prep the vegetables and protein: Chop all vegetables (onion, celery, carrots) and the vegan sausage finely. If using additional proteins like nuts or legumes, chop and mix them together as well. Set aside.
  3. Sauté aromatics and protein: Heat a large skillet or saucepan over medium heat and add the olive oil. Once hot, add the minced garlic and sauté briefly for a few seconds until fragrant. Add the chopped vegan sausage and cook for about one minute.
  4. Toast spices and protein: Stir in about three-quarters of the prepared spice mix with the protein and garlic. Cook for another minute to toast the spices and combine the flavors.
  5. Cook the vegetables: Add the chopped onion, carrots, celery, and half the salt to the skillet. Cook for 3 to 5 minutes, stirring occasionally and adding splashes of water as needed to prevent sticking and ensure even cooking.
  6. Add flour and tomato purée: Stir in the flour to help thicken the soup, then pour in the tomato purée along with the remaining salt. Cook this mixture for 3 to 4 minutes to deepen the tomato flavor and incorporate the flour.
  7. Add stock and herbs: Pour in the vegetable stock and sprinkle in the Italian herbs. Bring the soup to a boil.
  8. Cook the tortellini: Add the vegan tortellini to the boiling soup and cook for 3 to 4 minutes until tender.
  9. Finish the soup: Add 1/4 to 1/2 cup of water or stock to slightly cool the soup, then fold in the non-dairy yogurt or cream and the fresh spinach. Mix well and bring the soup to a boil once more. Taste and adjust salt, herbs, and spice as desired.
  10. Serve: Ladle the soup into bowls and top with vegan parmesan, fresh basil, and a sprinkle of the reserved spice mix. Optionally, add crushed red pepper flakes for extra heat. Serve alongside toasted bakery bread or garlic bread for a complete meal.

Notes

  • Use gluten-free flour to make this soup gluten-free.
  • Non-dairy yogurt can be substituted with non-dairy cream or a mix of cream cheese and yogurt alternatives for different creaminess levels.
  • Adjust the amount of crushed red pepper flakes based on preferred spice level.
  • This soup can be made with different vegan proteins or mixed nuts for texture variation.
  • Use fresh spinach or other baby greens to add freshness and nutrition.
  • Serve with crusty bread for a well-rounded meal.

Find it online: https://bitezly.com/creamy-vegan-tortellini-soup-with-spiced-vegetables-recipe/