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.