Potato soup, soy cubes, and vegan tortellini

To be honest, the first time I tried to combine vegan tortellini with potatoes and soy cubes in the same soup, I didn't really know what to expect either. I found some stray bags in the pantry, some vegetables that were on their last legs, and, damn it, a craving for something warm and hearty, but not too heavy since it wasn't the time for stew. I threw everything into the pot with a bit of suspicion, I admit, but since then I've made it dozens of times, tweaking it with each new round. The first time I forgot to drain the tortellini separately, and of course, they got mushy in the soup. Now, after making this dish countless times, I can say I’ve found a version that I really like – it works well when you have guests who are fasting, but also when you want something uncomplicated.

Here’s the version I make now, written down, since people keep asking me, “How did you make that soup with soy and pasta again?”

You’ll be cooking for about an hour, including the prep time. This serves four hungry people or five if you add a salad on the side. It’s not hard, but you need to stay focused and not just toss everything into the pot at once, or it’ll turn into mush.

I like to come back to this soup for two reasons: it’s cheap, and if I manage to get quality soy cubes and some good tortellini (the vegan kind, just to be clear), I don’t have to worry about meat or inventing another dish for vegetarians or vegans. Everyone can take as much as they want, it really satisfies hunger, and it’s not that boring fasting soup I’ve had at some places. Plus, if there are any leftovers, they reheat nicely the next day – it doesn’t get sticky or turn into paste. I also have picky kids around, and usually, there’s not a single piece of greenery left in their bowls.

Ingredients

Vegan tortellini with soy filling – 400 g. I use the kind that cooks in 10 minutes, not too thick, or they become gummy. This is the filling part that keeps you full and adds some substance to the soup.
Soy cubes – 200 g, dehydrated, not the pre-cooked ones. These absorb flavors and add texture – they feel like little pieces of meat, even though we all know what they are.
Potatoes – 6 medium-sized (about 700 g), diced. They make the soup creamy, bind it together, and add that nice sweetness.
Onion – 2 medium, peeled and diced into small cubes. This gives the base flavor, so don’t leave it out.
Carrot – 1 large or 2 small (about 150 g), diced or sometimes grated when I want to speed things up. It adds color and a bit of sweetness.
Herbs – a good bunch (fresh parsley, dill if I feel like it), finely chopped. For freshness at the end; otherwise, it’s bland.
Vegetable seasoning – 1 teaspoon, but I also add salt because you can’t rely solely on the seasoning. If you don’t like vegetable seasoning, just throw in some salt, a bit of pepper, and some sweet paprika.
Salt – to taste; I start with 1-2 teaspoons for the water and add more later.
Water – about 3 liters in total: 1.5 liters for the vegetables, and 2 liters separately for the tortellini.

Preparation method

1. I start with the vegetables since they are the base of any soup. I peel the potatoes, onion, and carrot. The first time I made it, I grated everything, and it turned out a bit murky, so now I dice them. I prefer it this way. If you don’t feel like chopping finely, no stress, but don’t leave big chunks, as they won’t cook evenly.

2. I put the vegetables in a large pot, cover them with about 1.5 liters of cold water, and add a good teaspoon of salt. It’s important to use cold water; I believe it brings out the flavor better, especially the onion’s aroma.

3. When it starts boiling, I reduce the heat and toss the soy cubes into the pot, directly dry. You can blanch them beforehand, but honestly, if you cook them with the vegetables, they swell nicely and absorb the flavor. If you want extra flavor, you can hydrate them separately with a bit of paprika and garlic, but I don’t complicate things too much here.

4. Now it’s time to add the vegetable seasoning. I mix it, turn the heat to medium, and let everything boil for about 20-25 minutes. The potatoes should be cooked but not falling apart. I keep checking a cube with a fork for doneness. If you’re craving something spicy, you can add a pinch of pepper or hot paprika.

5. Separately, in another pot, I bring 2 liters of salted water to a boil. Don’t skimp on the water; if you make too little, the tortellini will stick together and become gummy. I’ve learned the hard way. When it boils, I toss in the tortellini and stir with a wooden spoon to prevent them from sticking to the bottom. I set a timer for exactly 10 minutes to cook. Occasionally, I stir them, as they tend to stick together, especially if they’re cheap.

6. After 10 minutes, I turn off the heat and cover them. I let the tortellini sit covered for 10 minutes – this way, they get a bit of moisture and don’t stay hard in the center. Then I drain them in a colander and let them air out for another 5 minutes. If you throw them directly into the soup without draining, they’ll soak up too much liquid and fall apart, which is not what you want.

7. When the vegetables and soy cubes in the soup are ready, I add the drained tortellini to the pot over low heat. I don’t leave them long, just enough for the flavors to mingle, about 2-3 minutes. I stir gently so I don’t break them.

8. Finally, I turn off the heat and sprinkle the chopped herbs on top. I mix gently, cover the pot, and let the soup steep for about 5 minutes before serving. Sometimes I add a few drops of olive oil on top for a nice sheen.

That’s it. What I love about this recipe is that you don’t stress over the perfect order or details, but don’t skip the draining step for the tortellini; I’ve repeated that often enough and always regret it if I forget.

Tips, variations, and serving ideas

Tips
- Don’t put all the pasta directly into the soup from the start; it will break apart, and the soup will turn into a chunky paste. I only add them at the end after draining.
- If you want the vegetables not to turn into mush, don’t cut the cubes too small.
- Many people add too much seasoning or salt, and it turns bland or bitter. I taste at every step; it’s the simplest way.
- For a more "homemade" flavor, add a bit of sunflower oil at the end.

Substitutions
- If you don’t have vegan tortellini, you can use small pasta (like shells or ditalini) or semolina dumplings if you’re not fasting.
- Soy cubes can be replaced with cooked chickpeas, lentils, or even finely chopped mushrooms (which works great for those who don’t want soy).
- For gluten-free, use special pasta and check the vegetable seasoning to ensure it doesn’t contain gluten traces.

Variations
- Sometimes I add a bit of diced celery for extra depth of flavor.
- For a pop of color, you can toss in a handful of canned corn or frozen peas at the end.
- If you want a stronger flavor, you can sauté the onion and carrot for 2-3 minutes in a bit of oil before adding the water.

Serving
- It’s great on its own with a slice of toasted bread, but for something extra, I sprinkle croutons on top directly in the bowl.
- You can serve it with a bit of hot pepper for those who like it spicy.
- A pitcher of still water with lemon slices or iced tea pairs perfectly since the soup is hearty, and you don’t need anything heavy on the side.

Frequently Asked Questions

1. What kind of tortellini should I use?
I use the vegan ones with soy or vegetable filling from the supermarket – make sure it clearly states that they are vegan or for fasting. They shouldn’t be too thick or with dubious fillings, as they become gummy when boiled. If you want, you can use any small pasta suitable for fasting.

2. Can I use pre-hydrated soy cubes?
Yes, but they won’t have time to absorb the soup’s flavor, so I’d add them to the boiling vegetables, not at the end. If you use pre-hydrated ones, cut the boiling time in half, but be careful not to leave them too long, as they will crumble.

3. Can the soup be made without pasta?
Sure, it turns into a cleaner potato and soy soup, but it’s less filling. If you only want vegetables and soy, double the amount of potatoes and add a bit more carrot.

4. Why did the tortellini break in the soup?
Most likely, you didn’t drain them well after boiling or you cooked them in the soup. Always boil them separately, drain them, and then add them at the end. And don’t boil them too long after adding to the soup, or they will fall apart.

5. How else can I season the soup?
Besides salt and pepper, you can add a bit of thyme, sweet or hot paprika, or fresh lovage if you have it. When serving, a bit of garlic or chili-infused oil works well for those who want a little kick.

Nutritional values

If you want to calculate, a serving has about 400-500 kcal, depending on how generous your bowl is and what tortellini you use. Generally, you get about 15 g of protein from the soy and pasta, around 60-70 g of carbohydrates (from potatoes and pasta), and about 5-8 g of fat if you don’t add oil. If you want something lighter, reduce the pasta and add more vegetables or herbs. It has no cholesterol or animal fats, making it suitable for fasting, and for those watching calories, you can reduce the pasta portion and add more soy or chickpeas. It’s also good for those on a vegan diet, but be careful with the vegetable seasoning (make sure it doesn’t contain animal-derived ingredients; check the packaging!). It’s hearty, so it keeps you full for lunch and dinner without feeling bloated.

How to store and reheat

If you have leftovers, put the soup in a pot with a lid or a glass container in the fridge. It keeps well for about 2 days, max 3, as the pasta starts to get too soft afterward. I reheat it over low heat directly on the stove, stirring gently so the tortellini don’t break. I wouldn’t recommend using the microwave, as the pasta dries out. If you see the soup has thickened overnight (the pasta absorbs liquid), add half a cup of hot water and stir well. You can add fresh herbs just when serving again if you want to keep the freshness. I don’t recommend freezing it, as the pasta turns gummy when thawed, so it’s better to make just what you know will be eaten in 2-3 days.

That’s how I make it, and honestly, I’ve never had leftovers that didn’t get finished the next day. If you want to be sure, it’s better to divide the tortellini and only add them to the soup you consume immediately, keeping the rest separate. They store much better this way without getting mushy.