Vegan Tortellini Sausage Soup

Cozy up with a bowl of hearty Vegan Tortellini Sausage Soup, a plant-based twist on a classic comfort food that’s as nourishing as it is satisfying. This vibrant soup combines tender vegan tortellini, savory crumbled vegan sausage, and a medley of fresh vegetables simmered in a rich tomato and herb-infused broth. Finished with a handful of wilted baby spinach and optional garnishes like nutritional yeast and fresh parsley, every spoonful is bursting with bold flavors and wholesome goodness. Perfect for weeknight dinners or meal prep, this easy one-pot recipe comes together in just 45 minutes and is sure to become a family favorite. Whether you're seeking vegan meal ideas or a comforting soup to warm your soul, this dish delivers on both flavor and nutrition.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 8 ounces vegan sausage, crumbled
• 6 cups vegetable broth
• 14 ounces canned diced tomatoes (with juice)
• 10 ounces vegan tortellini (store-bought or homemade)
• 2 cups baby spinach, roughly chopped
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons red pepper flakes
• 2 tablespoons nutritional yeast (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the crumbled vegan sausage and cook, stirring frequently, for 4-5 minutes, until browned.

Step 5

Pour in the vegetable broth and diced tomatoes (with juice). Stir to combine.

Step 6

Add the dried Italian seasoning, salt, black pepper, and red pepper flakes. Bring the mixture to a gentle boil.

Step 7

Reduce the heat to a simmer and let the soup cook for 10 minutes to allow the flavors to meld.

Step 8

Add the vegan tortellini to the soup and cook according to the package instructions, typically 5-7 minutes, until tender.

Step 9

Stir in the chopped baby spinach and simmer for an additional 1-2 minutes, until wilted.

Step 10

Taste and adjust seasoning with more salt or pepper, if needed.

Step 11

Serve hot, optionally garnished with nutritional yeast and fresh parsley.

Nutrition Facts

Serving size	(2749.6g)

Amount per serving	% Daily Value*
Calories	2156.8

Total Fat 97.8g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 7745.4mg	0%
Total Carbohydrate 238.6g	0%
Dietary Fiber 46.7g	0%
Total Sugars 50.1g
Protein 90.6g	0%

Vitamin D 0IU	0%
Calcium 623.6mg	0%
Iron 24.0mg	0%
Potassium 5283.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 16.5%

Carbs: 43.4%