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This creamy Vegan Tortellini Soup is an easy one-pot recipe made with dairy-free tortellini, lentils or beans, and wholesome veggies in a luxurious tomato broth. It’s vegan comfort food but with a healthy twist! Vegan, Nut-Free and Gluten-Free Options.
This one-pot Vegan Tortellini Soup recipe has ‘cozy comfort food’ written all over it. Indulgent and creamy, it features wholesome and protein-packed ingredients and vegan cheese-stuffed tortellini in an aromatic cashew cream-enhanced tomato broth. There’s nothing better than curling up with a bowl of tortellini soup after a really long day or when it’s extra chilly outside!
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All About Dairy-Free Tortellini Soup
When you think of Tortellini soup, you might picture a cheese and meat-heavy dish. But not here! My Vegetable Tortellini Soup recipe uses simple ingredient swaps to make an equally cozy version full of plant-based goodness.
Picture dairy-free tortellini (AKA the most addictive stuffed pasta around), classic mirepoix vegetables, and protein-packed lentils or beans swimming together in an aromatic tomato broth. A splash of cashew cream gives it a luxuriously creamy twist, making this cozy soup feel super rich and indulgent.
Last – but certainly not least, this fantastic soup is ready and on the table in 30 minutes or less. It’s the ultimate feel-good meal that will have the whole family smiling.
Ingredients for Vegetarian Tortellini Soup
Aside from the vegan cheese tortellini, you’ll need a handful of nourishing ingredients to give this soup its amazing layers of flavor:
- Cashew cream: This is one of those miracle vegan ingredients that’s unbelievably easy to make but adds so much to a recipe. By blending water and raw cashews together, you get a creamy sauce that gives the soup a ton of body, richness, and a luxurious quality. Remember to use raw, unsalted cashews, as roasted and/or salted cashews will affect the flavor of the cream.
- A mirepoix: Just like my Classic Lentil Soup (and a ton of other soups and stews), this recipe starts with a simple blend of sautéed onion, carrots, and celery. Together, they lay the foundation for a savory, layered soup.
- Dry white wine: A glug of dry white wine in the pot, like Sauvignon Blanc, Chardonnay, or Pinot Grigio, adds a tangy, acidic flavor and helps lift the flavorful brown bits stuck on the bottom.
- Lentils or beans: Brown or green lentils, white beans, or chickpeas add heartiness and protein to the soup. I personally love green lentils but you can use whichever is your favorite.
- Tortellini: Kite Hill’s Dairy-Free Tortellini was my go-to vegan tortellini for the soup because it’s cheesy and delicious. For a more flavorful twist, opt for vegan tortellini stuffed with vegan cheese and spinach or butternut squash.
How to Make Vegan Tortellini Soup
- Sauté the onion, celery, and carrot in a large, oiled pot until soft and fragrant.
- Stir in the tomato paste, garlic, and seasonings. Deglaze the pot with white wine, making sure to scrape the stuck brown bits off the bottom.
- Add the flour to the pot and cook for 1 minute.
- Pour in the beans or lentils and broth. Heat to a boil, then reduce the heat and let it simmer.
- Meanwhile, blend the cashews and water until smooth.
- Add the tortellini and spinach. Once the pasta is cooked according to the package instructions, stir in the cashew cream.
- Serve in bowls and garnish with fresh herbs. Enjoy!
Caitlin’s Cooking Tips
- Speed it up with a food processor. There are a lot of diced veggies in this soup, so give your wrist a break by blitzing the carrots, onion, celery, and garlic in a food processor to break them up in a flash.
- How to soak cashews: Place the nuts in a large bowl and cover them with boiling water. Let them soak for 30 minutes while you work on the rest of the soup. If you have more time, let them soak in the fridge overnight.
Garnishing each bowl of soup with fresh basil leaves, a sprinkle of vegan parmesan, red pepper flakes, or a dollop of Vegan Pesto or Vegan Ricotta Cheese makes it feel like a dish you’d be served in an Italian restaurant. For a well-rounded meal, pair it with this Everyday Kale Salad or this Kale Apple Salad and crusty bread on the side, like this Pesto Star Bread, for dunking.
How to Store Vegan Tortellini Soup
Store the cooled leftovers in an airtight container in the fridge for up to 5 days. I recommend cooking the tortellini separately if you plan on freezing the soup because pasta becomes soggy upon thawing.
You can reheat tortellini soup in the microwave for 1 to 2 minutes or heat it in a saucepan on the stove over medium heat. If frozen, allow the leftovers to thaw before reheating. Cook a fresh batch of tortellini according to the package instructions before stirring it into the soup.
Substitutions and Variations
- Nut-Free Option: A can of full-fat coconut milk can be used in place of cashew cream if you have an aversion to nuts.
- Gluten-Free Option: Opt for vegan gluten-free tortellini or your favorite short-cut gluten-free pasta. I also used all-purpose flour as a thickening agent but you can use a gluten-free flour mix as a substitute.
- White Wine Substitution: If you do not want to use wine, deglaze the pot with 1/2 cup of water instead. You may also want to add a touch of lemon juice to the finished soup to replace the missing acidity.
- No Vegan Tortellini? If you cannot find vegan tortellini, I’d suggest using vegan ravioli, gnocchi, or Campanelle pasta instead.
Tortellini is traditionally an egg-based pasta, but the vegan version is made with wheat flour (like semolina flour and/or all-purpose flour) and water, then stuffed with vegan ricotta, vegan cheese + spinach, or pureed butternut squash.
I was lucky enough to find Kite Hill vegan tortellini at my local grocery store. Check out the Kite Hill location finder to find it in a store near you, or search for it (or other brands) at well-stocked grocery stores, health food stores, or online.
I thought you’d never ask! Doubling this recipe is easy and means you’ll have enough soup to last you all week or have a comforting freezer meal you can thaw and reheat in a pinch. Just remember to omit the tortellini from the freezer batch and cook it fresh when reheating the extras.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Tortellini Soup
- 1 cup raw cashews soaked in hot water*
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 1 6 ounce can tomato paste
- 5 cloves garlic minced
- 1 tablespoon italian seasoning
- 1 teaspoon fennel seeds optional, but recommended
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon kosher salt
- 1/2 cup dry white wine*
- 1/4 cup all-purpose flour
- 1 1/2 cups cooked green lentils* (~1 can); rinsed and drained (optional)
- 4-5 cups imitation "chicken” broth low sodium
- 1 cup water
- 9 ounces dairy-free tortellini I used kite hill
- 3-4 ounces baby spinach
- Chopped fresh basil or parsley for serving
- Sauté: Warm the oil in a large dutch oven or pot over medium-high heat. Add the onion, celery, and carrot; sauté for 5 minutes, until the onion is translucent.
- Aromatics: Reduce the heat to medium and add the tomato paste, garlic, Italian seasoning, fennel, red pepper flakes, and salt. Mix well and sauté for 1-2 minutes. Deglaze the pot with the white wine and sauté for another 1 minute, scraping any browned bits off the bottom of the pot. Add the flour to the pot and mix well, sautéing for 1 minute.
- Add the broth: Add the lentils or beans to the pot (if using), then add the broth. Bring to a boil over high heat, then reduce the heat to medium and simmer for 8 to 10 minutes. Stir the pot frequently to prevent the flour from sticking to the bottom of the pot.
- Cashew Cream: In the meantime, drain the soaking cashews and add to a blender with 1 cup of water. Blend for 45 to 60 seconds, until smooth. Set Aside.
- Final Touches: Add the tortellini and spinach to the pot and simmer according to package directions (mine was 3 minutes). Turn the heat off and stir in the cashew cream; mix well. Add additional salt to taste, if necessary.
- Serve: Divide between serving bowls and garnish with fresh herbs. Serve warm; leftovers will keep in the fridge for up to 5 days.
- Cashews: Add the cashews to a large bowl and cover with boiling water (I use my electric kettle). Let sit for at least 30 minutes before blending in step 4. You can also place the cashews in a jar, cover with water, and let soak in the fridge overnight.
- White Wine: I used Sauvignon Blanc for this recipe, but any dry white wine will work! If you do not want to use wine, deglaze the pot with 1/2 cup of water instead to scrape off the browned bits. You may also want to add a touch of lemon juice to the finished soup to add a hint of acidity.
- Lentils: if you’d like a protein boost, add 1 1/2 cups of cooked lentils to the soup! You can also use chickpeas or another white bean here, too.