Vegan Tortellini Soup

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.

Course Soup

Cuisine American, Italian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 396kcal

Author Caitlin Shoemaker

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition