Description
This Vegan Creamy Mushroom Tortellini Soup with Coconut Milk brings comfort and satisfaction, especially for those craving a rich, plant-based soup that’s full of flavor.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 4 cups vegetable broth
- 1 can coconut milk (14 oz)
- 1 package vegan tortellini (9 oz)
- 1 cup baby spinach
- Salt, pepper, and nutritional yeast (optional)
Instructions
- Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and cook it for about 3–4 minutes.
- Add the minced garlic, stirring continuously for another minute
- Add your sliced mushrooms to the pot. Sauté the mushrooms for about 5–6 minutes.
- Once the mushrooms have cooked down, pour in the vegetable broth. Bring the soup to a gentle boil.
- When the broth is boiling, carefully add the vegan tortellini to the pot. These tortellini usually cook in about 7–9 minutes.
- Reduce the heat to low and pour in the coconut milk. Stir gently until the coconut milk is well-incorporated.
- Add in the baby spinach, stirring until the leaves are just wilted — this will only take about a minute.
- If you want an extra umami kick, sprinkle in some nutritional yeast.
Notes
Fresh mushrooms and spinach will give you the best flavor and texture. Try adding fresh herbs like thyme or rosemary for an herby twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 13 g (from coconut milk)
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg