If you’ve been craving a comforting, hearty soup that’s both plant-based and bursting with flavor, then this Vegan Creamy Tortellini Soup is the perfect dish for you. As the temperatures dip, there’s nothing better than wrapping your hands around a warm bowl of soup, and this one has all the makings of a fall favorite.
This recipe came to life one cold evening when I wanted something creamy and satisfying without compromising my plant-based lifestyle. With a mix of fresh veggies, creamy coconut milk, and delightful vegan tortellini, this soup is a true winner. Whether you’re vegan or not, this soup is sure to be loved by everyone at your dinner table.
Why You’ll Love This Vegan Creamy Tortellini Soup
- Vegan-friendly tortellini – If you’re worried about missing out on tortellini, there are plenty of vegan options out there now!
- Rich and creamy texture – Despite being dairy-free, this soup achieves a luscious creaminess thanks to coconut milk.
- Loaded with veggies – Fresh spinach, tomatoes, and carrots pack a nutritious punch.
- Easy to make – With simple ingredients and straightforward steps, you’ll have this soup ready in under 30 minutes.
Ingredients You’ll Need
Before we get started, let’s go over the ingredients you’ll need. I’ve kept the list simple, but feel free to adjust based on what’s available or your personal preferences!
Tortellini:
- Vegan tortellini (you can find them in many grocery stores or online or make your own)
For the Soup Base:
- 2 tablespoons Olive oil
- 1 medium Yellow Onion, diced
- 5 cloves Garlic, minced
- 2 medium Carrots, sliced
- 2 stalks Celery chopped
- 6 cups Vegetable broth
- 1 cup Canned coconut milk (full-fat for extra creaminess)
- 1 can (400g) diced tomatoes
- ½ cup Cashew cream (soaked cashews blended with water for a smooth cream)
- 2 tablespoons Nutritional yeast (for a cheesy, umami flavor)
Herbs & Spices:
- 1 teaspoon Italian seasoning
- ½ cup, chopped Fresh basil
- To taste Salt & pepper
- Red pepper flakes (optional, for a bit of heat)
For Extra Flavor:
- Vegan Parmesan: For garnish (optional but highly recommended)
- Baby spinach: 2 cups, fresh
- Lemon juice: 1 tablespoon (adds brightness to the dish)
Instructions
Step-by-Step Recipe
Step 1: Prepare Your Ingredients
Before you get cooking, it’s a good idea to have everything chopped, diced, and ready to go. So, chop up your onion, mince the garlic, slice the carrots and celery, and make sure your cashew cream is prepared.
Pro Tip: To make cashew cream, soak ½ cup of raw cashews in hot water for about 20 minutes. Drain them, then blend with ½ cup of fresh water until smooth and creamy.
Step 2: Sauté the Aromatics
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add in the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another minute, until fragrant.
Step 3: Build the Soup Base
Next, pour in the vegetable broth and canned diced tomatoes (with their juices) and stir in the Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
Step 4: Add Creaminess
After the broth has simmered and your veggies are tender, it’s time to add the creaminess that makes this soup irresistible. Stir in the coconut milk and cashew cream, ensuring it’s well incorporated into the broth. You’ll notice the soup taking on a beautifully creamy texture at this stage.
To give it a cheesy flavor without dairy, sprinkle in the nutritional yeast. This ingredient is a game-changer for vegan dishes, providing that savory, umami kick reminiscent of traditional cheesy tortellini soups.
Step 5: Cook the Tortellini
Now for the star of the show: the vegan tortellini! Gently add your tortellini into the soup and cook according to the package instructions (usually 5-7 minutes). Be careful not to overcook them, as you want the tortellini to stay tender and not fall apart.
Pro Tip: If you’re prepping this soup ahead of time, consider cooking the tortellini separately and adding them in just before serving. This prevents them from becoming too soft if the soup sits for a while.
Step 6: Add Fresh Spinach & Finishing Touches
Once the tortellini are cooked, stir in the fresh spinach. The heat from the soup will wilt the spinach in just a couple of minutes, adding a vibrant color and extra nutrients to your dish.
For the final touch, squeeze in the lemon juice to brighten up the flavors, and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
Serving Suggestions
Ladle the Vegan Creamy Tortellini Soup into bowls and garnish with fresh basil and a sprinkle of vegan Parmesan, if desired. I like to serve this soup with crusty bread or a side salad for a complete meal.
Customizing Your Vegan Tortellini Soup
This recipe is highly adaptable! Here are some ideas to make it your own:
- Vegetables: Add or swap in your favorite veggies like zucchini, mushrooms, or kale.
- Protein Boost: Toss in some chickpeas or white beans for added protein.
- Gluten-Free: Use gluten-free vegan tortellini or substitute with gluten-free pasta.
Storage and Reheating
This soup stores well, making it great for meal prep. Store any leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it cools, so when reheating, add a splash of vegetable broth or water to return it to your desired consistency. Be mindful that the tortellini may absorb some of the liquid, so add more broth as needed.
Vegan Creamy Tortellini Soup
Description
This Vegan Creamy Tortellini Soup is the ultimate comfort food for any time of the year, especially on cold days when you need something warm and satisfying. The balance of creamy broth, tender tortellini, and fresh veggies makes this a nourishing meal that’ll quickly become a go-to in your kitchen. With its rich flavors, simple ingredients, and plant-based goodness, this soup will have everyone asking for seconds.
Ingredients
Tortellini:
For the Soup Base:
Herbs & Spices:
For Extra Flavor:
Instructions
-
Step 1: Prepare Your Ingredients
Before you get cooking, it’s a good idea to have everything chopped, diced, and ready to go. So, chop up your onion, mince the garlic, slice the carrots and celery, and make sure your cashew cream is prepared.
Pro Tip: To make cashew cream, soak ½ cup of raw cashews in hot water for about 20 minutes. Drain them, then blend with ½ cup of fresh water until smooth and creamy.
-
Step 2: Sauté the Aromatics
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add in the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another minute, until fragrant.
-
Step 3: Build the Soup Base
Next, pour in the vegetable broth and canned diced tomatoes (with their juices) and stir in the Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
-
Step 4: Add Creaminess
After the broth has simmered and your veggies are tender, it's time to add the creaminess that makes this soup irresistible. Stir in the coconut milk and cashew cream, ensuring it’s well incorporated into the broth. You’ll notice the soup taking on a beautifully creamy texture at this stage.
To give it a cheesy flavor without dairy, sprinkle in the nutritional yeast. This ingredient is a game-changer for vegan dishes, providing that savory, umami kick reminiscent of traditional cheesy tortellini soups.
-
Step 5: Cook the Tortellini
Now for the star of the show: the vegan tortellini! Gently add your tortellini into the soup and cook according to the package instructions (usually 5-7 minutes). Be careful not to overcook them, as you want the tortellini to stay tender and not fall apart.
Pro Tip: If you’re prepping this soup ahead of time, consider cooking the tortellini separately and adding them in just before serving. This prevents them from becoming too soft if the soup sits for a while.
-
Step 6: Add Fresh Spinach & Finishing Touches
Once the tortellini are cooked, stir in the fresh spinach. The heat from the soup will wilt the spinach in just a couple of minutes, adding a vibrant color and extra nutrients to your dish.
For the final touch, squeeze in the lemon juice to brighten up the flavors, and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
Serving Suggestions
-
Ladle the Vegan Creamy Tortellini Soup into bowls and garnish with fresh basil and a sprinkle of vegan Parmesan, if desired. I like to serve this soup with crusty bread or a side salad for a complete meal.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 13.1g21%
- Saturated Fat 5g25%
- Cholesterol 22.2mg8%
- Sodium 1839.6mg77%
- Potassium 620.8mg18%
- Total Carbohydrate 50.4g17%
- Dietary Fiber 5.6g23%
- Sugars 13g
- Protein 11.7g24%
- Vitamin A 3143.5 IU
- Vitamin C 33.5 mg
- Calcium 206.4 mg
- Iron 3.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for the Best Vegan Creamy Tortellini Soup
Add extra protein: If you’d like to boost the protein content, toss in some chickpeas or vegan sausage crumbles.
Use full-fat coconut milk: Don’t skimp on the coconut milk! The full-fat version gives the soup a luxurious creaminess. If you use light coconut milk, it may result in a thinner consistency.
Adjust to your taste: Feel free to experiment with different herbs or add a pinch of red pepper flakes for some heat.
Make it gluten-free: If you’re gluten-free, swap out regular vegan tortellini for a gluten-free variety.
