This vegan tortellini soup is so comforting and satisfying. Store-bought, plant-based tortellini make soup easy to whip up in 30 minutes. The addition of beans, greens, and veggies makes this one-pot meal as healthy as it is comforting!
There are many plant-based product innovations that I’m happy to see in the world, yet don’t use often.
A bottle of vegan Caesar dressing, for example. I like things, but I’m more than happy to make my own.
I might get excited about plant-based crab cakes or fish sticks, mostly as an excuse to eat vegetarian tartar sauce. But seafood wasn’t really for me, so I’m in no rush to try the vegan incarnation.
There are vegetarian meats I love, but burgers, which are the focus of many plant-based innovations, aren’t at the top of my list.
Tortellini, though?
Vegan tortellini is something I like very Khushi exists, and I buy it regularly.
You can make this comforting vegan tortellini soup with plant-based stuffed pasta that’s available in stores these days.
The soup is filling, hearty, nutritious and quick. What could be better?
Knowledge of semi-homemade food
Just keeping it real here: I don’t actually make the vegan tortellini that goes into this soup.
I want to make my own tortellini at some point. Lately, though, recipes significantly simpler than homemade pasta have become a challenge. So I’m taking some of my own advice and opting for a shortcut.
Week after week, I walk into my telehealth appointments and reassure clients that it’s not only okay, but actually very smart, to rely on store-bought delicacies if it makes meal prep easier.
I encourage them to try some healthy frozen dinner or breakfast burritos, use plant-based deli slices or store-bought smoky tempeh strips in sandwiches, or heat up some vegan meatballs.
Tofu feta and cashew cheese are great, as are other homemade vegan cheeses. But there are also slices, chunks and blocks of store-bought vegan cheese, which seem to be getting better and better.
And while it’s great to go to the farmer’s market, pick up whatever’s in season and turn it into meals, it’s also smart to keep a bag of frozen veggies in the freezer.
I can’t tell you how many times I’ve defrosted broccoli florets or green beans in the microwave, added a pat of vegan butter and a pinch of salt, and called it a day when no other vegetable preparation seemed possible.
In other words, short cuts are better. They indicate a willingness to accept life as it is and make smart choices within that reality.
Vegan tortellini is a short cut that I’m happy and very willing to take. Stuffed pasta is one of my favorite things, and I’m so glad that plant-based options now exist.
Vegan tortellini is not a cheap shortcut. So I combine it with other, less expensive ingredients in this vegan tortellini soup recipe: beans, canned tomatoes, and vegetables.
What is your favorite vegan tortellini?
I love the Kite Hill brand, which is available in stores across the US.
When it comes to stuffed pasta in general, I’m a big fan of vegan ravioli from Eat Nice, Amy’s (it comes as a frozen dinner), Swaboy, and Wegmans plant-based ravioli.
I am less familiar with the options abroad. One vegan tortellini that I know is available in Germany and Denmark—and possibly other EU countries—is Koro Organic Pumpkin and Apple Tortelloni.
How to Make Vegan Tortellini Soup
Stuffed pasta. tomato beans in time
I love the ingredients here, so the soup is a very easy win for me.
What makes it even better is that it’s a quick, easy, one-pot meal. Here’s how to prepare it.
Step 1: Fry the vegetables
A standard soup-starting step, not to mention a starter step for many recipes! You’ll sauté onions, celery, and carrots in olive oil until the vegetables are tender and the onions are translucent.
Step 2: Add garlic and tomato paste
Garlic and tomato paste help create depth of flavor in this humble soup. You sauté them for about a minute with the vegetables already in the pot.
Step 3: Add Everything Else (Almost)
Time to put almost everything in the pot!
It includes:
- Beans (I like to use red kidney beans, but cannellini and navy beans are also great)
- Tortellini
- the broth
- Italian seasoning (or dry herb blend to suit flavor profile)
- chopped kale
That’s it. This soup only needs to simmer for 15 minutes when you bring it to a boil and reduce the heat. As a result, you can add all the ingredients at the same time without worrying about overcooking any of them
Step 4: Stir in some vegan parmesan cheese or cashew cream if you like
I generally prefer, although no additions are essential.
A swirl of all-purpose cashew cream will make the tortellini soup a bit creamier, which can be a wonderful thing. Especially if you’re in the mood for extra comfort and convenience.
Vegan Parmesan cheese, on the other hand, will have the same saltiness and umami, savory flavor as regular Parmesan cheese.
In the spirit of convenience and shortcuts, both of these extras have store-bought options.
Coconut cream or unsweetened vegan cream will work in place of the cashew cream.
If you don’t want to make the Parmesan yourself, you can certainly use any of the vegan Parmesan cheeses available on the market today.
Other great toppings: toasted croutons, toasted seeds, roasted chickpeas.
Can soup be made gluten-free?
Yes, it can be. There are a few options.
Gluten-free and vegan tortellini are a bit harder to find. But the Taste Republic brand makes a vegan + GF tortellini that ships to the lower 48 US states and is available at some Whole Foods Markets.
If you’re gluten-free but not vegetarian, there are more gluten-free tortellini or ravioli options that contain dairy, such as maninis.
Also, this soup can absolutely be prepared with regular pasta instead of stuffed pasta! A medium pasta shape, such as orecchiette or conchiglie, will work really well.
In this case, I guess it’s probably most accurate to call the soup minestrone rather than tortellini soup. But it’s not a bad thing, after all. Minestrone is one of the prettiest comfort soups I can think of.
How long will the soup remain?
Once prepared, the tortellini soup will keep in an airtight container in the refrigerator for up to 5 days.
It can be frozen for up to 6 weeks.
Vegan week
Embrace the joy of eating homemade meals every day with hearty and healthy recipes Vegan week.
Whether you have three, two or even an hour to spare, Vegan Week will show you how to cook varied, colorful and comforting weekend meals.
More hearty, one-pot soups
Yes, the timing of this post is a bit funny. Spring has sprung, and everywhere I turn, I see recipes for summer fare.
Meanwhile, I’m singing the praises of a big pot of warm soup.
To be honest, though, I can eat soup or any other one-pot meal any time of the year. Especially if pasta is involved.
If this post got you excited for dinner, here are some other options you might like:
And here’s a recipe that keeps me well fed during a busy season.
Production: 6 serving
- 1 1/2 table spoon olive oil
- 1 White or yellow onion, chopped
- 3 Carrots, trimmed, peeled or scrubbed and chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- 2 table spoon Tomato paste
- 28 ounce Slice the tomatoes, along with their juice (1 28-ounce/800 gram can)
- 1 1/2 the cup Cooked kidney or cannellini beans (240 grams, or one 15-ounce/425 gram can, drained and rinsed)
- 2 1/2 the cup Vegan Tortellini (one 9-ounce/255 gram package; substitute 1 1/2 cups for a small or medium pasta shape)
- 3 1/2 the cup Vegetable broth (830ml)
- 2 teaspoon Italian seasoning (Substitute 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary)
- 1 small bunch Curly or lacinato kale, stems and small pieces; torn apart (about 4 cups/60 grams after preparation)
- 2 table spoon Cashew Parmesan Cheese (Extra for topping individual parts)
- 1/4 the cup All-purpose cashew cream (60ml; optional)
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Heat the oil in a large, heavy-bottomed pot over medium heat. When the oil shimmers, add the onion, carrot and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, or until the onions are soft and translucent. Add garlic and tomato paste. Continue cooking, stirring constantly, for 1 more minute or until garlic is fragrant.
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Add the diced tomatoes, beans, tortellini, broth, Italian seasoning, and kale to the pot. Boil the mixture. Reduce heat, cover and simmer for 15 minutes.
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Uncover the soup. Stir in the cashews and Parmesan cheese. If you want a slightly creamier consistency, stir in the cashew cream. Serve, topped with additional Parmesan if desired.
Hope this simple dish finds its way onto your table on a night when you need both comfort and convenience.
It’s lovely with lots of different side dishes: a simple kale salad, Greek salad or another green salad; Fried or roasted broccoli rabe or broccolini, grilled zucchini, etc.
Some focaccia, ciabatta or toast can be really nice for dipping too.
No matter what accessory you choose, enjoy!
xo