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Recipe Rundown | Vegan Spinach Ravioli Soup

Friday, November 21, 2014

Who's hungry? Me! Always. All the time. 24/7/365. That tends to mean I torture myself by looking up new veg head recipes on Pinterest. I recently came across the Sprinkled Side Up blog and discovered her absolutely delicious vegetarian soup recipe! It is Spinach Tortellini Soup, and it is the bomb. For real. Matt and I made it earlier this week for dinner one night, but we changed the original recipe (which you can find here) just a bit to our preferences. We made our soup vegan-friendly!

The recipe, which makes eight servings, is below.


-2 tablespoons of olive oil
-2 garlic cloves, diced
-1/2 of a medium-sized onion, diced
-2 leaks with the dark green parts removed and thinly sliced
-2 tablespoons thyme
-8 cups of low sodium veggie stock
-2 cups of water
-1 can of cannellini beans
-6 cups of fresh greens (We used spinach, kale, and chard)
-1 package of tortellini or ravioli (We used a vegan Spinach Florentine Ravioli from Whole Foods but you can use whichever kind suits your personal preference, of course!)

1.) Add the olive oil, onions, and leaks in a large pot over medium heat. Sauté the mixture for four minutes. Add in the diced garlic and thyme and sauté for an additional two minutes.

2.) Add in the veggie stock and the water.  Let it cook until it starts bubbling, and then let it simmer for about ten more minutes.

3.) Drain and rinse the cannellini beans before adding to the pot along with the ravioli or tortellini of our choice. Let it simmer for two minutes.

4.) Add the greens and stir. Season to your liking.

5.) Eat, eat, eat!!!

Feel free to add in the slices of plant-based cheese too! My personal favorite brand is Violife :)

This is so perfect for a cold, wintry night. Personally, we made White Russians and danced around the kitchen to Christmas tunes as we made this, and it was festively fantastic! Let me know if you try this recipe and how you change it to fit your tastes.

Happy eating!

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