Vegan tortellini soup has everything you’ve ever wanted in a meal in a single bowl — pillowy tortellini, protein-packed chickpeas and nutritious veggies all swimming in a deliciously creamy tomato-based sauce. Comfort food has never sounded better!
Pasta soups are so comforting and satisfying, but this vegan tortellini soup takes coziness a step further.
With a rich and creamy tomato-based broth, lots of veggies and tender tortellini, this soup has everything you might want on a chilly night.
This meatless tortellini soup is a delicious and filling meal on its own, but you can also pair it with your favorite crusty bread or garlic bread for a true feast.
Why you’ll love this vegan tortellini soup
- Italian comfort level — Most creamy tomato soups are amazing, but adding tortellini takes it to a whole new level of comfort.
- No fuss, lots of flavor — This soup is super easy to whip up, but it still packs some pretty amazing flavors.
- Easy to make your own — It’s the kind of soup that allows you to switch up the veggies and seasoning as you like.
What you’ll need
Onion, carrot and celery — Just like any good soup, this vegan tortellini soup recipe starts with a mirepoix, which is the fancy word for a mixture of onion, carrot and celery.
Garlic — Because, let's be honest, garlic makes everything better. Freshly minced is always best!
Tomato paste — This gives the soup a rich and deep tomato flavor.
Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, pat them fry before adding them to the pot.
Chickpeas — I add a can of chickpeas for extra protein and texture.
Crushed tomatoes — You can also use diced tomatoes here if you don’t mind the chunkier texture.
Vegan tortellini — There are lots of vegan tortellini out there, and you can use whatever flavor you like. Make sure you follow the instructions on the package regarding cooking times, as they may vary greatly between brands.
Spinach — Add some fresh spinach for extra nutrients and color. Kale is another good option here.
Vegan Parmesan — This adds some extra flavor to the finished soup. Nutritional yeast is a good alternative.
How to make creamy vegan tortellini soup
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-6 minutes or until the vegetables soften and the onion becomes translucent.
Add the garlic and Italian seasoning mix and continue to cook for another minute.
Stir in the tomato paste and sliced sun-dried tomatoes. Cook for another 2-3 minutes, stirring frequently to ensure the paste doesn't stick to the bottom of the pot.
Pour in the vegetable stock and bring the soup to a boil. Lower the heat and simmer for 5 minutes.
Add the vegan cheese tortellini to the simmering soup. Cook according to the package instructions, which should be 2-3 minutes for fresh tortellini.
Next, add the spinach and coconut cream to the soup and place a lid on the pot for 1-2 minutes to allow the spinach to wilt. Stir in the vegan Parmesan cheese.
Season to taste and serve the soup hot, garnished with extra vegan Parmesan cheese sprinkled on top.
- You can use dried or frozen tortellini in this Tuscan tortellini soup, but make sure you adjust the cooking time based on package instructions.
- Add a pinch of sugar to balance the acidity of the tomatoes.
- The tortellini will soak up some of the broth — adjust the thickness as needed by adding more vegetable stock.
Substitutions and variations
- Switch up the veggies: add some extra veggies such as zucchini, bell peppers or mushrooms.
- Add some extra protein: add some crispy tofu or plant-based Italian sausage to up the protein intake of the recipe.
- Substitute the coconut cream: for a dairy-free yet creamy texture, use some cashew cream instead of coconut.
What to serve with vegan tortellini soup
- Crusty bread — because dipping is half the fun, isn’t it?
- Side salad — if you want something to complement the richness of the soup and keep it light.
- Roasted veggies — add some color with some roasted seasonal veggies.
Leftovers and storage
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Gently reheat on the stove or in a microwave, adding a bit of water or vegetable stock if the soup has thickened.
- I don’t recommend freezing this soup because the texture of the tortellini would change when thawed.
If you liked this vegan tortellini soup recipe, you might also like some of my other easy vegan soup recipes:
- Chickpea Curry Soup
- Pumpkin Black Bean Soup
- Zuppa Frantoiana (Bean and Vegetable Soup)
- Italian Lentil Soup
- Sweet Potato Chowder