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Tortellini is NOT a typo in the recipe title. I have an easy Vegan Tortilla Soup that you can check out HERE. This delicious recipe is a mashup of Mexican and Italian cuisines to create a uniquely flavorful dish.
My daughter Adriel shared the original recipe with me and I successfully “veganized” it to create a yummy, satisfying soup that’s free of dairy products and meat.
Try out Vegan Mexican Tortellini Soup this week. Trust me, you’ll want to make it again.
Vegan Mexican Tortellini Soup
I LOVE soup. Although I especially enjoy a bowl of hot soup during fall and winter, I’ll make up a pot of soup any time during the year. I like having the leftovers in the fridge for a quick meal. And most soups continue to blend flavors after they cook so they taste even better after a day or two.
Because of my fondness for soup, I’m always looking for new recipes to try. When my daughter and son in law told me about a recipe they tried and gave it high marks for ease of preparation and flavor, I knew I wanted to try a vegan version.
This soup simmers in a slow cooker, making it very easy to prepare. Plus, you get the benefit of the incredible aroma wafting through the house as it cooks.
Vegan Mexican Tortellini Soup
- 1 Slow Cooker
- 2 12 oz pkgs Impossible Ground "Beef"
- 2 10 oz cans Diced tomatoes with green chilies, undrained
- 1 32 oz Veggie broth
- 2 10.5 oz cans Tomato soup, condensed
- 1 15 oz can Non GMO corn, drained
- 1 15 oz can Black beans, drained
- 1 1 oz pkg Taco seasoning
- 1 8 oz pkg Vegan cream cheese with chives, softened
- 1 18 pkg Refrigerated vegan cheese tortellini, uncooked
- In a non stick skillet, brown Impossible ground "beef" until it is no longer pink. Add taco seasoning and diced tomatoes with green chilies. Cook over medium heat for five minutes. Transfer mixture to slow cooker.
- Add veggie broth, tomato soup, corn and black beans to slow cooker. Cover and cook on LOW heat for 4 hours.
- Stir soup and then gently stir in vegan cream cheese with chives and vegan cheese tortellini. Cover and continue cooking on LOW heat for one to two hours. Check soup after an hour to see if tortellini is heated through. Makes approximately 8 servings.
Vegan Mexican Tortellini Soup Tips
I appreciate how quickly this soup comes together. Once it is in the slow cooker, I can focus on other things.
I use a high quality non stick pan to brown Impossible ground “beef”. It doesn’t contain fats so it can stick easily. I thaw out the packages, if purchased frozen, and crumble and brown just like regular ground beef.
You can make your own veggie broth or purchase it.
Use Rotel brand diced tomatoes with green chilies or your favorite alternative. Don’t drain.
For the vegan cream cheese and cheese tortellini, I purchased the Kite brand. It’s made from almond milk. I found both at my local Natural Grocers. The cheese tortellini was in the frozen food section. I purchased two 9 ounce packages and allowed them to thaw in the refrigerator before using.
Use your favorite brand of condensed tomato soup. Don’t add water. Just add the contents of the cans to the slow cooker.
When I made the soup, the tortellini was perfectly cooked through in an hour, making a total cook time of five hours.
Store leftovers in the refrigerator. The soup was even more delicious the next day.
The Taste Test
This soup is amazing! The combination of tomato soup with a hint of spiciness and the vegan cheese tortellini is so delicious and satisfying. The added vegan cream cheese with chives makes it extra creamy.
Greg loved this soup too, as did my mother. I took her a container of the soup to try. We all agreed, it’s a keeper recipe! And it’s so easy to prepare.
I’ll be making Vegan Mexican Tortellini Soup often!
Does this sound like a soup you’d enjoy?
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