Easy Creamy Vegan Tortellini Soup Recipe

This Vegan Tortellini Soup recipe is an easy way to warm up on those chilly days! Savory and creamy, it's an easy dinner that's the perfect way to feed your family or meal prep for the week. Did we mention it's also a one-pot meal?

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Hey Internet, it's time for more soup! You can never get enough soup. With just a large pot and minimal effort, soup recipes can be an easy way to make a full meal with plenty of veggies in it. 

We love making a bunch of soup and storing it for easy meals for the week. Dinner is always so easy during soup season! Soup also freezes really well, so you can defrost individual portions as you need them (we love souper cubes for this).

We have a lot of amazing vegan soups that we've made over the years. A big fan favorite of ours (and one of the most popular recipes on our site) is this Vegan Dumpling Stew. With easy to make dumplings that are ready in 30 minutes, it's not hard to see why it's so popular. 

We, personally, are a bit more keen on its sister recipe; Vegan Chicken and Dumplings. It requires soy curls, but they make for an amazing chicken replacement that makes it one of the most cozy soup soup recipes we've ever had! Plus, making soy curls recipes is pretty easy when you have a bunch of soy curls in the cabinet or freezer (yes, they keep longer in the freezer!).

In our house, from the first cold night of fall all throughout spring, we are all about hearty soups. Our other favorite recipes include: Vegan Beef Stew, Vegan Gnocchi Soup, Vegan Tom Kha, Vegan Cream of Mushroom Soup, Vegan Matzo Ball Soup, Vegan Butter Bean Stew, Vegan Zuppa Toscana, the list goes on. We even made a whole list of our favorite Vegan Soup Recipes and Vegan Stew Recipes.

And today we have another soup with delicious morsels in it. This time though, they are plant-based tortellini! We are currently working on a homemade Vegan Fresh Tortellini (Coming Soon!), but for right now we've used Kite Hill brand vegan tortellini. It tastes like a cheese tortellini but with an almond-based filling as the cheese replacement. You can find these at many health food stores; we found ours at Whole Foods, and it was even on sale.

But that's just the start of what makes this soup so great. With sautéed onions, carrots, and sun-dried tomatoes, combined with vegetable broth and crushed tomatoes, you get this super savory meal that's great for cold weather. And it's all one-pot and ready to go in about 25 minutes. So let's get ready to make some delicious soups!

Why You'll Love This Dairy-Free Tortellini Soup

• The Best Comfort Food: Vegan cheese-filled pasta in a cozy soup. What's not to love?
• Family Friendly: The pillowy tortellini are flavorful and delicious, and that creamy tomato broth with lots of veggies and lots of flavor make this an amazing soup your family will love. It's also great to serve to guests!
• Easy To Make: Not only does this easy tortellini soup recipe only take about 25 minutes to make, but it also is pretty hands-off, making it the perfect recipe for busy weeknights. Once your veggies are chopped and sautéed, you just have to wait for everything to cook.
• Great Meal Prep: Add your soup to an airtight container and you have lunches for 3 to 4 days! You can also freeze this recipe.

Ingredients

Pick up the following simple ingredients for this creamy soup the next time you're at a grocery store. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutrition information (to the best of my ability; please consult your physician, registered dietitian, or healthcare professional if you have specific dietary needs or need to meet certain daily values of any nutrient). I give substitutions for the ingredients in the section below this one, so most people can still make this recipe!

• 1 9-10 Oz Package of Vegan Tortellini: Kite Hill has a vegan version of cheesy tortellini that you can find in stores. We are planning to make our own recipe for Vegan Tortellini, so stay tuned for it if you can't find any store-bought vegan tortellini near you!
• 4-5 Cups Vegetable Broth: While vegetable broth will work just fine, we used Better Than Bouillon No Chicken Paste to add a ton of flavor to this soup. All their products make for a flavorful broth, but the no chicken one is our favorite! All you need to do is mix in the bouillon into several cups of hot water and it's ready. Note that the amount of broth you need depends on how thick of a soup you want. If you like it chunky, use less broth and vice versa.
• 1 Medium Yellow Onion, Diced
• 2 to 3 Medium Carrots, Peeled and Sliced: We liked this recipe with carrots, but you could swap them out or add other veggies. We noticed other recipes have celery (but we thought this soup was better without it). Red bell peppers, green beans, or any other vegetable you like could work.
• 1 Tablespoon Minced Garlic (About 3 to 5 Cloves)
• 1 15 Oz Can Crushed Tomatoes
• 2 Cups Baby Spinach, Packed: Chopped kale is also fine, but you may want to add it about 5-7 minutes before the soup is done just so it has time to cook a bit.
• 1 Cup Cashew Cream: This can be made in a blender ahead of time and gives the soup its creamy texture. Add a cup of cashews to some boiling water and then let it sit for 5 to ten minutes. Strain them and then add them to a blender with about a cup of water. We have substitution below if you don't want to do all that!
• 4-6 Oz Sun-Dried Tomatoes in Oil
• 1 Teaspoon Italian Seasoning Blend
• 1-2 Tablespoons Oil: This is for the sautéing of the vegetables. We used avocado oil, but any high temperature oil should work.
• Salt and Fresh Ground Black Pepper, To Taste
• Vegan Parmesan, Optional Topping: We used Violife vegan parmesan for the photoshoot, but you could also try our Vegan Parmesan if you can't find it near you.

Substitutions

• Cashew Cream: We have a recipe for Sunflower Seed Cream that will work perfectly to replace the cashew cream. It's made in a similar way in the blender, but you don't need to soak them. We prefer sunflower cream, but more people tend to have raw cashews but not raw sunflower seeds. If you don't want to blend anything you could also use a little (full fat) canned coconut milk, coconut cream, or other non-dairy cream substitute instead. Trust us that this soup is SO GOOD with a splash of cream. You could alternatively do a drizzle of olive oil if you prefer.
• Crushed Tomatoes: Diced tomatoes can work just as crushed tomatoes. You could also tomato paste, but you may need to add some more vegetable stock in order to maintain the right amount of liquid in the soup. If you only have tomato sauce on hand, that should work fine as well.
• Spinach: If you don't have fresh spinach, you can microwave and drain some frozen spinach in it's place. You could also try using some kale instead!
• Tortellini: You could add some vegan ravioli if you have that instead. You could also skip the pasta and make this as a vegetable soup. If so, you'll need some crackers or crusty bread if you want this soup to be filling.
• Vegan Parmesan: If you don't want to buy or make vegan parmesan cheese, a little nutritional yeast can go a long way to adding some extra flavor into this dish!
• Optional Additions: You could add white beans or even some vegan sausage (store bought or homemade) to this to make it more hearty (and add more vegan protein), or you could add fresh herbs like basil for some extra flavor.

How to Make This Creamy Tortellini Soup Recipe

1. Sauté Onion and Carrots: In a large pot, add the the oil and let it come to heat on medium-high. Once it shimmers, add the carrots and onions. Once the onions become translucent add the sun-dried tomatoes and cook until the onions have browned.
2. Add the Garlic and Italian Seasonings: Add the minced garlic and Italian herbs and cook them briefly for 30 seconds. Be careful because they can burn quite easily!
3. Add the Broth and Tomatoes: Gently pour in the vegan broth and crushed tomatoes into the pot. Give the soup a good stir and then let it come to a boil.
4. Simmer: Once it boils, turn the heat to medium low and let it simmer for 10 to 15 minutes.
5. Add the Spinach, Tortellini, and Cashew Cream: Add these items to the pot, stir again, and cook for about 2-3 minutes more. You want the spinach to wilt and the vegan tortellini to soften.
6. Serve: Add your soup to a bowl. Add your vegan parmesan and enjoy! This would be especially delicious served with our Vegan Garlic Bread or Vegan Focaccia.

Storage Instructions

Add the soup to a resealable storage container and add it to the fridge. It should stay good for 3 to 5 days in there. If you want to freeze it, we recommend adding the soup to this soup freezing tray to make the portions easier to manage.

Frequently Asked Questions

I have sun-dried tomatoes, but they are not in oil. Can I still use them?

Yes, but you will need to be more careful when cooking them. Without the oil, they will burn much more easily. You can simply add them when you add the broth, or you can soak them ahead of time in hot water.

Any additions that can make this soup even better?

Try a little plant-based sausage! Either vegan sausage from the store or some of our Vegan Sausage will work. We also added some of our Crispy Tofu to this soup one time and it was amazing. Other options are some fresh parsley or basil, or maybe some red pepper flakes!

What is a Cashew Cream?

Cashews can be turned into a cream sauce with just a little water and a high speed blender. It's very versatile in a lot of dairy-free and vegan cooking.

Could I make this into a smooth soup?

Sure! It's not traditional but all you need is an immersion blender. Just do the blending before you get to step 5! Pulverized tortellini is sad tortellini.

More Good Soup Recipes

• Vegan Dumpling Stew: You should give this one a try if you're looking for more easy soup recipes to try in the coming winter months!
• Carrot and Red Pepper Soup
• Vegan Orzo Soup with Soy Curl Chicken
• Vegan Taco Soup
• Vegan Chicken and Dumplings
• Vegan Gnocchi Soup
• Vegan Chicken and Stars
• Vegan Cream of Mushroom Soup

If you want even more Vegan Soup Recipes, we made a whole post on it!

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