With kale and feta cheese.

This Mediterranean kale, feta, and tortellini soup is one of those dishes that have it all: it is simple to make, tastes amazing, and is ready in under 30 minutes. Perfect for fresh but not too cold temperatures, this soup is an absolute winner with all crowds!

Enough chitchat! Here is the recipe!


• 3 tablespoons of olive oil
• 1 tablespoon of vegan butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 8 cups of vegetable broth
• 28 ounces crushed canned tomatoes
• 2 teaspoons of dried Italian herbs
• Salt and black pepper, to taste
• 1 and 1/2 pounds of vegan tortellini pasta
• 2 cups of cooked white beans
• 6 ounces of fresh kale leaves, chopped
• 4 ounces of vegan feta cheese, crumbled
• 1 cup of vegan cream
• Fresh parsley for garnishing


  • 1.
    Heat the dutch oven pot and add the olive oil and vegan butter, then add the onions. Sautee for 7 minutes in medium heat until golden brown.
  • 2.
    Add the garlic, saute for 40 seconds.
  • 3.
    Add the crushed tomatoes, veggie broth, salt, pepper, and Italian herbs, let it cook in medium heat for 15 minutes.
  • 4.
    Add the cooked white beans and the vegan cream
  • 5.
    Add the tortellini pasta, cook it according to the package instructions.
  • 6.
    Two minutes before the cooking time is over, add the chopped kale
  • 7.
    Serve it hot and garnish it with vegan feta cheese and fresh parsley.
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