Nourishing Comfort Food: Kale and Chickpea Tortellini Soup is the new recipe on the block!
looking for a cozy and nourishing meal to warm your soul?
dive into the world of our vegan kale and chickpea tortellini soup.
this comforting dish combines vibrant flavors, delightful textures, and a straightforward cooking process.
the taste of this soup is a mixture of earthy kale, hearty chickpeas, and the savory goodness of vegan tortellini.
the sundried tomatoes add a touch of sweetness, creating a perfectly balanced flavor profile.
the coconut milk adds a creamy richness that ties everything together, making each spoonful a nice and creamy!
the texture is a medley of tender kale leaves, chewy vegan tortellini, and the satisfying bite of chickpeas.
it’s a wholesome and fulfilling combination that will leave you feeling nourished and satisfied.
the creaminess from the coconut milk adds an extra layer of comfort to every spoonful.
this soup is not only delicious but also easy to prepare.
start by sautéing onions and garlic until fragrant.
then, add vegetable broth, kale, chickpeas, and sundried tomatoes.
let it simmer until the kale is tender. in a separate pot, cook the vegan tortellini and add it to the soup.
finish off by stirring in hummus, coconut milk, and nutritional yeast.
let it all meld together for a few more minutes, and your comforting bowl of goodness is ready to serve.
feel free to get creative with substitutions. if you don’t have kale, spinach works wonderfully.
swap chickpeas for white beans or lentils if that’s what you have on hand.
experiment with different vegan tortellini flavors to add your own yummy twist. this soup is versatile, so make it your own!
if you like my Nourishing Comfort Food: Kale and Chickpea Tortellini Soup, you’ll also love these other recipes of mine!
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Nourishing Comfort Food: Kale and Chickpea Tortellini Soup
2 tablespoons olive oil
1 medium onion, finely chopped
3-4 cloves garlic, minced
8 cups vegetable broth
1 bunch kale, stems removed and leaves chopped
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup sundried tomatoes, chopped
2 packages vegan tortellini (used kite hill)
1 cup hummus
1 can (14 oz) full-fat coconut milk
1/4 cup nutritional yeast
salt and pepper to taste
- in a large soup pot, heat the olive oil over medium heat. add the chopped onions and cook until translucent, about a few minutes.
- add minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
pour in the vegetable broth.
- add chopped kale, chickpeas, and sundried tomatoes to the pot and once it comes to a boil, let it cook for about 15-20 minutes on medium heat until the kale is tender.
- in a separate pot, cook the vegan tortellini according to the package instructions. once cooked, drain and add to the soup.
- stir in hummus, coconut milk, and nutritional yeast. once it comes to a boil, allow the soup to cook for about an additional 10 minutes.