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30-MINUTE TOMATO TORTELLINI SOUP

up close view of tomato tortellini soup in a bowl with spoon.
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This 30-minute tomato tortellini soup recipe is a quick, easy, comforting, and flavorful lunch or dinner that’s made all in one pan! Fewer dishes means more time to relax. Slow cooker instructions are in the notes.

Ingredients

Units Scale
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 small onion (about 1 cup), diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 can (28oz) crushed tomatoes
  • 1 can (28oz) diced tomatoes
  • 3 cups low-sodium vegetable broth, water, or combo
  • 1 tablespoon arrowroot powder, cornstarch, or tapioca flour
  • 1 1/2 cups non-dairy milk, canned coconut milk, or vegan heavy cream
  • 9 oz cheese tortellini (I used Kite Hill)
  • 2 handfuls spinach, roughly chopped
  • 1/2 teaspoon mineral salt, or to taste
  • fresh cracked pepper, to taste
  • fresh basil, chiffonade, to serve

Instructions

Saute: Heat oil in a large pot or Dutch oven, add the onion, and saute for 5 minutes. Add the garlic, oregano, and red pepper flakes, and continue cooking for 1 minute.

Simmer: Add the crushed and diced tomatoes and vegetable broth, and simmer for 10 minutes, stirring occasionally.

Slurry: Combine the non-dairy milk (or creamer, or coconut milk) and arrowroot powder, mix well.

Finish: Add the tortellini and slurry mixture, and continue cooking for 4 – 5 minutes. Remove from heat and stir in the spinach, the heat from the soup will soften and wilt it.

Serve with basil leaves and Artisan Bread for soaking up the juices. Side salad ideas: Vegan Caesar Salad or Classic House Salad.

Serves 4 – about 2 1/2 cups per serving

Store: Leftovers can be stored in a sealed container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. I don’t recommend freezing because the tortellini may fall apart.

Notes

If you prefer a less chunky soup, replace the diced tomatoes with another can of crushed tomatoes.

For a velvety smooth soup, use an immersion blender to puree the soup before adding the tortellini.

I recommend using refrigerated tortellini for its freshness and quick cooking. If using dried tortellini, cook it separately and add to the soup with the slurry.

Slow Cooker Instructions

This soup recipe can easily come together in the slow cooker. Here’s how to do it:

  • Sauté the onion and garlic on the stovetop in a little olive oil or water for oil-free.
  • Add the sautéed veggies, oregano, red pepper flakes, crushed and diced tomatoes, and vegetable broth to the slow cooker. Cook on HIGH for 4 – 5 hours or on LOW for 6 – 8 hours.
  • During the last hour of cooking, add the tortellini, and the slurry mixture of arrowroot and milk. Stir to mix. Continue cooking for 30 minutes to 1 hour until soup has thickened and tortellini is tender.
  • Lastly, stir in the baby spinach. Taste for seasoning, and then serve!

Nutritional information is calculated with 1 tbsp oil, low-sodium veg broth, and oat milk.

Find it online: https://simple-veganista.com/tomato-tortellini-soup/