I am glad to see many plant-based product innovations worldwide, but they are used sparingly.

Like a bottle of vegan Caesar sauce. I like these things, but I prefer to make them myself.

I might get excited about plant-based crab cakes or fish sticks, mainly as an excuse to eat vegan tartar sauce. But seafood has never been for me, so I’m in no rush to try a vegan incarnation.

I love vegetarian meat, but as the focal point for many plant-based innovations, burgers aren’t my first choice.

A dumpling?

I’m glad vegan tortellini exists, and I buy it often.

You can make this comforting vegetarian ravioli soup with plant-filled pasta, now available in stores.

The soup is filling, hearty, nutritious, and fast. What could be better than that?

Praise plant-based soups

I need help finding enough plant-based soup recipes. I can’t think of a meal that makes you so comfortable with the least effort – at least a pot of soup like this one.

“I don’t like salads,” many new clients tell me. That’s what people say when the topic of eating more vegetables comes up.

The assumption here, of course, is that salads are the primary carrier of vegetables. But that’s not the case: many hot dishes can be filled with nutritious produce. Soup is a prime example.

A large pot of soup will give you the opportunity to choose from a variety of vegetables and other nutrient-rich plant ingredients, including allium plants, Onions, and garlic.

Soups can also include legumes, such as beans, lentils, or peas. My favorite soups are vegan chickpea soup and black bean kale soup. Both are easy to make and packed with vegan protein.

If you need help eating enough green vegetables, soup is a good choice. Green juice gets a lot of buzz, but what about a simple green soup? It’s packed with nutrients and, unlike fruit juice, it’s also warm.

In other words, in the winter, many associate soup with comfort. However, we don’t consider its nutritional value.

I like the combination of comfort and nutrition. This vegetarian ravioli soup is a good example.

The wisdom of semi-homemade food

Truth be told: I didn’t make the vegetarian ravioli in this soup.

I want to make my tortellini sometime. Lately, however, much simpler recipes than homemade pasta have been a challenge. So, I took some of my advice and took a shortcut.

Week after week, I attend my telemedicine appointments and assure clients that if relying on delicious store-bought products makes meal preparation more accessible, it’s not only okay but brilliant.

I encourage them to try healthy frozen dinner or breakfast burritos, use plant-based deli slices or store-bought smoked tempeh strips in their sandwiches, or heat some vegan meatballs.

Tofu feta and cashew cheese are great, as are other homemade vegan cheeses. But so are store-bought vegan shredded cheese, slices, and cubes, which are getting better and better.

While it’s cute to go to the farmer’s market and buy in-season produce and turn it into a meal, it’s also smart to keep bags of frozen vegetables in your freezer.

I can’t tell you how many times I’ve defrosted broccoli or green beans in the microwave, added a dollop of vegan butter and a pinch of salt, and called it a day with no other vegetables available.

In other words, taking shortcuts is good. They express a willingness to accept life as it is and make informed choices.

Vegan tortellini is a shortcut I’m happy and willing to take. Stuffed pasta is one of my favorite foods, and I’m glad I now have a plant-based option.

Vegetarian tortellini is not a cheap shortcut, so I combined it with other cheaper ingredients to make a vegetarian tortellini soup: beans, canned tomatoes, and vegetables.

What’s your favorite vegetarian tortellini?

I love the Kite Hill brand, which can be found in stores across the United States.

Speaking of stuffed pasta, I’m also a big fan of vegetarian tortellini from Eat Nice, Amy’s (frozen dinner), SoyBoy, and Wegmans.

I need to familiarize myself with foreign options. One vegetarian tortellini available in Germany and Denmark (and possibly other EU countries) is the KoRo organic pumpkin Apple Tortellini.

How to make vegetarian ravioli soup

The pasta. Tomatoes. Beans. Kale.

I love the ingredients here, so this soup is an easy win.

Even better, it’s a quick, easy one-pot meal. Here’s how to prepare it.

Step 1: Saute the vegetables

This is the standard starting step for making soup, and it is also the starting step for many recipes! Fry the onion, celery, and carrots in olive oil until the vegetables are soft and the Onions are translucent.

Step 2: Add garlic and tomato paste

Garlic and tomato sauce give this humble soup a more robust flavor. Saute with the vegetables in the wok for about a minute.

Step 3: Add (almost) everything else

It’s time to put everything else in the pot!

This includes:

• Beans (I like to use red kidney beans, but pasta and navy beans are also good)
• Dumplings
• broth
• Italian seasoning (or dried vanilla mixture to suit your taste)
• Chopped kale

That’s it. Once you’ve brought the soup to a boil, reduce the heat; it only needs to simmer for 15 minutes. As a result, you can add all the ingredients at the same time without worrying that any one ingredient will overcook

Step 4: Add some vegan Parmesan cheese or cashew cream (if you prefer)

I usually do very like, very like!

A circle of all-purpose cashew cream makes the ravioli soup a little creamy. There needs to be more cream, but not enough to make it overly heavy, but enough to create a rich texture.

That’s good, especially if you want extra comfort.

Vegetarian Parmesan cheese, on the other hand, is just as salty and umami-rich as regular Parmesan cheese.

The store has these additional options in the spirit of convenience and speed.

Coconut cream or unsweetened vegan creamer can be substituted for cashew cream.

Suppose you want to make something other than your own Parmesan. In that case, you can certainly use any vegetarian Parmesan cheeses currently on the market.

Other good toppings: Toasted croutons, toasted seeds, toasted chickpeas.

Can soup be made gluten-free?

Yes, it can. There are several options.

Gluten-free and vegan tortellini are harder to find. However, the Taste Republic brand produces vegan plus GF tortellini, which ships to the lower 48 states and sells at some Whole Foods stores.

Suppose you are gluten-free but not a vegetarian. In that case, you have more options for gluten-free tortellini or ravioli with dairy, such as Marnini.

Also, this soup can be made with regular pasta instead of stuffed pasta! Medium-shaped pasta, such as olive or conch, works well.

In this case, I think it might be more accurate to call it “bisque” rather than “ravioli soup.” But that’s not such a bad thing. Bisque is one of the most delicious soups I can think of.

A heartier pot of soup

Yes, the timing of this post is funny. Spring is here, and I see recipes for summer treats everywhere I go.

Meanwhile, I’m praising a big pot of hot soup.

Honestly, though, I could happily eat soup or some other type of one-pot meal anytime, especially if pasta is involved.

If this article has you excited about dinnertime, here are a few more options you might like:

• Stewed spaghetti with lentils and tomatoes
• Vegetarian potato and corn chowder
• Oh, so simple tomato bread soup
• Creamy roasted garlic and chickpea soup
• Red curry dumplings, kimchi soup
• Creamed vegetarian kale and white bean soup
• Kale and tomato macaroni soup
• Hearty vegetarian French lentil soup
• Creamy broccoli and quinoa soup
• Vegetarian pasta and noodle soup

This recipe gets me through the busy season.

Ingredients

1 white or yellow onion, chopped

3 carrots, trimmed, peeled or washed, chopped

2 sticks of celery, chopped

4 cloves garlic, minced

2 tablespoons tomato sauce

28 oz diced or crushed tomatoes, along with tomato juice (1 28 oz / 800g can)

1 1/2 cups cooked kidney or pasta beans (240g or 1 15oz / 425g can, drained and rinsed)

2 1/2 cups vegetarian tortellini (pack 9 oz /255 g; Substitute 1 1/2 cups of small or medium-shaped pasta.

3 1/2 cups vegetable soup (830ml)

2 teaspoons Italian seasoning (instead of 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary)

1 small bunch of crimped or lacinato kale, stemmed and torn into small pieces (about 4 cups /60g after preparation)

2 tablespoons cashew Parmesan cheese (extra for each portion)

1/4 cup all-purpose cashew cream (60ml); Optional)

Instructions

1. Heat the oil in a large, heavy-based pot over medium heat. When the oil shimmers, add the onion, carrot, and celery. Saute the vegetables for 5-7 minutes, stirring occasionally, or until the Onions are soft and translucent. Add garlic and tomato paste. Continue cooking, stirring for another 1 minute or until the garlic is fragrant.
2. Add the diced tomatoes, beans, tortellini, broth, Italian seasoning, and kale to the pan. Bring the mixture to a boil. Reduce the heat to low, cover, and cook for 15 minutes.
3. Uncover the soup. Add cashew Parmesan cheese. Stir in the cashew cream for a creamy consistency. To serve, top with another layer of Parmesan cheese, if desired.

Hopefully, this simple meal will be on your table on those nights when you need comfort and relaxation.

It’s delicious with many garnishes: a simple kale salad, Greek salad, green salad, Roasted broccoli, roasted zucchini, etc.

Some Focaccia, Italian bread, or toast can also be dipped.

Whatever accompaniment you choose, enjoy!