This quick and easy vegan tortellini soup recipe comes together with plant-based tortellini, tender veggies, white beans, and crushed tomatoes, in a flavorful broth. It's filling, comforting, and great for busy weeknights.
This dairy free tortellini soup is my new favorite comfort food! The first time I made it, I told my husband, we'll be having this dish for dinner on repeat through the winter months. It's wholesome without being heavy and the creamy texture is unbeatable.
If you're looking for a cozy soup, you've gotta give this one a try. Also check out my vegan butternut squash soup, vegan pumpkin soup, and vegan potato soup!
Why you'll love this recipe
Just like all of my recipes, this one is super customizable. Use whatever seasonal vegetables are on sale at your grocery store or clear out the fridge with what you have on hand. I love this soup with white beans but kidney beans, chickpeas, or even no beans would be delicious, as well. See below for more of my variations.
What I love most about this vegan soup is that I don't have to rely on sides to make it a full meal. It's great served as is! However, sometimes I want to add some extra greens to my plate, so I'll make my popular air fryer green beans. My soft and fluffy vegan dinner rolls are also a huge hit!
Ingredient notes
This one-pot vegan tortellini soup recipe comes together with a handful of simple ingredients, see below for my recommendations and suggested substitutions.
- Vegan tortellini: I've tried this soup several times with Kite Hill cheese tortellini and spinach tortellini. Both are great, so use whichever flavor you prefer. If you can't seem to find vegan tortellini, feel free to use vegan ravioli instead!
- Fresh vegetables: We're keeping it simple and classic with onion, carrot, and celery to build that flavorful base flavor.
- Tomatoes: I love using crushed tomatoes because they give the soup a smooth texture. Diced or stewed tomatoes with their juices work just fine too. A little tomato paste adds richness and really brings out the savory tomato flavor.
- Vegetable broth: Use homemade vegetable stock if you've got it, but store-bought broth works perfectly as well.
- Spinach: Fresh baby spinach is my go-to, but thawed frozen spinach works in a pinch. You can also swap in kale if you'd like a heartier texture.
- Seasoning: Italian seasoning, garlic powder, salt, and pepper bring everything together. Add a pinch of red pepper flakes if you like a little kick.
How to make vegan tortellini soup
This is an overview of the steps with easy-to-follow step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Sauté the veggies
Warm a drizzle of olive oil or vegan butter in a dutch oven or large pot over medium heat. Once hot, add the vegetables and cook until softened.
Step 2: Add tomatoes, beans, and broth
Stir in the crushed tomatoes, tomato paste, cannellini beans, broth, Italian seasoning blend, salt, and pepper. Raise the heat to high and bring to a boil. Once boiling, reduce the heat, and let simmer for 10 minutes.
Step 3: Stir in spinach and tortellini
Add the fresh spinach and dairy-free tortellini. Continue simmering until the spinach has wilted and the tortellini is tender. Give everything a good stir and serve immediately!
Cooking tips and storage
I've tested this soup several times in my kitchen so you can recreate it with ease in yours. Follow these tips for the best results:
- Serve with nutritional yeast, vegan parmesan cheese, or cashew cream.
- Garnish with fresh basil for a burst of flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
Want more vegan tortellini recipes? Try my easy vegan tortellini pasta salad next. I hope you enjoy my vegan version of cheesy tortellini vegetable soup as much as we do! It comes together with minimal effort, is great for meal prep, and those cozy cold nights. If you give it a try, let me know what you think by leaving a comment below!
Vegan Tortellini Soup Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 celery ribs chopped
- 3 carrots peeled and chopped
- 28 ounces crushed tomatoes
- 3 tablespoon tomato paste
- 1 15-ounce can cannellini beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups spinach chopped
- 1 9-ounce package vegan tortellini
Instructions
- Warm the oil in a Dutch oven or large pot over medium heat. Add the vegetables and cook until softened, 5-8 minutes.
- Stir in the crushed tomatoes, tomato paste, cannellini beans, broth, Italian seasoning, salt, and pepper. Increase the heat to high and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
- Add the spinach and dairy-free tortellini. Continue simmering until the spinach wilts and the tortellini is tender, about 5 minutes. Serve immediately and enjoy!
Connie Moore says
The ingredients listed do not include TOMATO PASTE AND SPINACH, both of which are included in the instructions. It is SO frustrating with on-line recipes that do not include complete ingredients.
Jenna Urben says
Good catch, Connie! I've updated the recipe card to include both. Have a lovely rest of your day 🙂