hearty, plant-based soup filled with tender tortellini and rich, creamy goodness. Perfect for chilly days or whenever you need a comforting, wholesome meal!
INGREDIENTS:
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes (with liquid)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried rosemary
- ½ tsp red pepper flakes (optional)
- 4 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 package (9 oz) vegan tortellini
- Salt and pepper, to taste
- Fresh spinach (for garnish)
- Vegan Parmesan cheese (optional)
INSTRUCTIONS:
- Sauté Aromatics:
Set Instant Pot to “Sauté” mode. Heat olive oil, then add diced onion and garlic. Cook until onion is soft and translucent. - Add Vegetables:
Add sliced carrots, celery, and zucchini. Sauté for a few minutes until they begin to soften. - Season:
Stir in thyme, oregano, basil, rosemary, and red pepper flakes (optional). Season with salt and pepper. - Add Tomatoes and Broth:
Pour in vegetable broth and diced tomatoes with their liquid. Stir well to combine. - Pressure Cook:
Secure the Instant Pot lid and set the valve to “Sealing.” Select “Pressure Cook” or “Manual” for 5 minutes. - Quick Release:
When the cooking time is up, quick-release the pressure. Carefully remove the lid. - Cook Tortellini:
Turn the Instant Pot back to “Sauté” mode. Add vegan tortellini and coconut milk. Let the soup simmer until the tortellini is cooked, following package instructions. - Adjust Seasoning:
Taste the soup and adjust seasoning with more salt and pepper if needed. - Serve:
Ladle into bowls and garnish with fresh spinach and vegan Parmesan cheese if desired. Serve hot and enjoy!
Nutrition (per serving – makes 6 servings):
- Calories: 320
- Fat: 15g
- Protein: 6g
- Carbs: 40g
- Fiber: 4g
- Sugars: 5g
- Net Carbs: 36g
This version is just as creamy and delicious, with all the flavor and none of the fuss. Enjoy!