Tomato, spinach and no-meat ball soup

Soups are healthy, filling and give unlimited possibilities – you can prepare a delicious soup from literally anything.
Today’s tomato, spinach soup is not only very easy to make, but also super tasty! You can serve it with soybean meatballs like I did, add cooked white or red beans, lentils, chickpeas or simply, eat it with a slice of bread.
Potato spinach and tomato soup

Tomato, spinach and no-meat ball soup

Servings 4 servings
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins


  • Cooking pot


  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 clove garlic minced or finely grated
  • 14 ounces canned tomatoes
  • 4 potatoes medium size, cut into cubes
  • 6 cups vegetable broth
  • 3 sprigs fresh oregano or ½ tsp dried
  • 1 pinch cayenne pepper
  • salt to taste
  • freshly ground pepper to taste
  • 4 handfuls fresh spinach
  • extra drizzle of olive oil for serving
  • 12 no-meat balls


  • Heat up oil in a pot, add finely chopped onion, carrot and cook until soften
  • Follow with garlic and herbs - cook another 30 seconds stirring than add canned tomatoes and vegetable broth
  • Add potatoes into the pan and season with cayenne, salt and freshly ground pepper
  • Cook for approximately 15 minutes
  • Transfer ¼ of the soup to the blender and mix into a smooth consistency, than add back into the pot - this will thicken the soup
  • Add meatballs and cook for another 5 minutes
  • Serve drizzled with olive oil


Keep the soup covered and refrigerated for up to 4 days.
Nutritional value - 1 portion of soup without meatballs*
123 kcal | Carbohydrates 19.6 g | Protein 4.2 g | Fat 2.4 g | Fiber 0.2 g
*For nutritional value of meatballs click here
Course: Soup
Keyword: gluten free option, potatoes, Quick & Easy, soy no-meat balls, spinach, tomatoes, vegan meatballs
vegan tomato spinach and meatballs soup

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Cooked with by Magdalena Wrona.
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