Sauté the Vegetables: Heat olive oil over medium heat. Cook onion and carrots for 4–5 minutes until softened.
Add Garlic & Seasonings: Stir in garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes.
Make the Broth: Add crushed tomatoes, vegetable broth, cannellini beans, salt, and pepper. Simmer for 8–10 minutes.
Add Coconut Milk: Stir in coconut milk and gently simmer for 1–2 minutes. Add extra broth if needed.
Cook the Tortellini: Add vegan tortellini and cook according to package directions. Keep the soup at a gentle simmer.
Add Spinach: Stir in spinach and cook for 1–2 minutes until wilted. Use a little longer for kale.
Finish the Soup: Turn off the heat. Stir in nutritional yeast and lemon juice, then adjust seasoning to taste.
Serve: Ladle into bowls and top with fresh herbs, vegan Parmesan, and red pepper flakes. Serve with crusty bread if desired.
