Ingredients
Vegetables & Fresh Herbs
- 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
- 2 cups fresh spinach, roughly chopped
- fresh chopped parsley, for garnish
- 1 lemon, juice of (plus extra wedges to squeeze)
Liquids & Broth
- 1 tablespoon olive oil or 1/4 cup water
- 6 cups vegetable broth, water, or combo
- 1 can (14oz) coconut milk or 1 1/2 cups vegan heavy cream
Protein & Pasta
- 1 can (14oz) chickpeas, drained and rinsed
- 9 oz plant-based cheese tortellini (such as Kite Hill)
Thickener & Seasoning
- 1 tablespoon arrowroot powder or cornstarch (optional)
- 1/2 – 1 teaspoon salt, or to taste
- fresh cracked pepper, to taste
Garnish
- vegan parmesan, shaved (such as Violife)
Instructions
- Saute the vegetables: Heat the olive oil or water in a large pot over medium heat. Add the diced onion, sliced celery, diced carrots, and minced garlic. Sauté for about 5 minutes until the vegetables begin to soften and the onions are translucent.
- Simmer the base: Add the drained chickpeas, fresh thyme, and bay leaves to the pot. Pour the vegetable broth (or water) over the ingredients. Bring to a gentle simmer and cook for 15 minutes, allowing flavors to meld together.
- Cook the tortellini: Add the plant-based cheese tortellini into the simmering soup. Cook for 4 to 5 minutes, or according to the package instructions, until the tortellini are tender but firm.
- Prepare the slurry: While the tortellini cooks, mix the arrowroot powder (or cornstarch) with the canned coconut milk (or vegan heavy cream) in a small bowl until smooth. This slurry will help thicken the soup.
- Add creamy elements and greens: Stir the coconut milk slurry, fresh lemon juice, and chopped spinach into the pot. Continue to simmer the soup for another 5 minutes, allowing the soup to thicken slightly and the spinach to wilt. Remove and discard the bay leaves.
- Serve and garnish: Ladle the soup into individual bowls. Garnish with chopped fresh parsley, shaved vegan parmesan, and a squeeze of fresh lemon juice. Serve alongside crusty artisan bread to soak up the delicious broth.
Notes
- You can substitute olive oil with water for a lower-fat version.
- Arrowroot powder or cornstarch is optional but helps thicken the soup for a creamier texture.
- Adjust salt and pepper to taste depending on the broth used.
- Fresh spinach can be substituted with kale or Swiss chard for variation.
- For gluten-free version, use gluten-free tortellini.
- Serve immediately for best texture; leftovers can be stored refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired Vegan
- Diet: Vegan
