Soups
Vegan Tortellini Soup
Prep
15 minutes
Cook
30 minutes
Yield
4 -5
🍲 This creamy vegan tortellini soup is pure comfort food gold – tender pasta pillows swimming in rich, herb-infused broth that'll make you forget it's plant-based. One-pot wonder ready in 45 minutes!
Creamy tortellini soup. Can you say “COMFORT FOOD”!?! This vegan tortellini soup recipe is seriously comforting. It’s perfect for the winter months and will warm you from the inside out. Plus, it’s easy to load a soup with nutrients, so you’re getting everything your body needs from a nutritious meal. Recipes like this are great for hiding veggies and healthy ingredients from your kids. 😉
❤️ Why You’ll Love Vegan Tortellini Soup
- Quick: Make it in just 45 minutes.
- Hearty: This recipe is packed with filling ingredients and full of flavor.
- One-Pot Recipe: Make this bad boy in only one pot for easy cleanup.
🍲 Ingredients
Sausages – For this recipe, I used Field Roast vegan sausages, but there are many great plant-based alternatives available. If you’re not vegan or vegetarian, you can also use regular sausage. The plant-based sausages add incredible flavor depth and satisfying protein, making this soup feel hearty and complete.
Tortellini – Pasta originally made in the Italian region of Emilia. These are traditionally stuffed with a mix of meat, cheese, egg, and nutmeg and served in broth. However, today you can get them stuffed with just about anything and serve them in so many ways! Look for vegan cheese or spinach-filled varieties for the best vegan options.
👩🍳 How to Make Vegan Tortellini Soup
1. In a large pot heat olive on low-medium heat
2. To the pot, add the vegan sausages and cook until browned. Use a wooden spoon to crumble the sausages
3. Cook for 5 minutes or until brown. There should be no excess fat but if there is just drain it
4. To the pot, add the onion, garlic, herbs + spices and salt + pepper. Stir often to avoid burning
5. To the pot, add the flour, and whisk or stir till every ingredient is well coated
6. To the pot, gradually whisk in the vegetable stock and tomatoes. Bring the mixture to a boil and then simmer for 10 minutes
7. To the pot, add the tortellini and cook as instructed on the packet. Should be around 4-5 minutes
8. Add the spinach, coconut cream, nutritional yeast and fresh herbs of choice
9. Serve hot with garlic bread! Enjoy immediately.
10. Voila! There you have the easiest tortellini soup that is so darn good and hearty.
🪄 Tips and Tricks
- Sausage Browning: Take time to properly brown the vegan sausage for maximum flavor development before adding other ingredients.
- Flour Coating: Make sure everything is well-coated with flour before adding liquids to prevent lumps in your soup.
- Tortellini Timing: Don’t overcook the tortellini – they’ll continue to soften in the hot soup even after cooking.
- Fresh Herbs: Add delicate herbs like basil at the very end to preserve their bright flavor and color.
🗒 Variations
- Pasta: Any filled pasta works – try ravioli, agnolotti, or even regular penne if that’s what you have on hand.
- Protein: Regular Italian sausage works for non-vegans, or try crumbled tempeh or extra firm tofu for other vegan options.
- Greens: Kale, Swiss chard, or even frozen peas can be used as a substitute for spinach with equally delicious results.
- Cream: Heavy cream or half-and-half works for vegetarian versions, or try cashew cream for a different plant-based option.
🗒 Best served with
- Quick and Easy Focaccia Bread
- Chicken Parmesan with Feta
- Cornbread Salad with Dolly Parton Cornbread
- Warming Caesar Salad (with a twist)
👝 How to Store Leftovers
Soup will last up to one week in the fridge in an air-tight container. Soup will last up to 2 months in the freezer in an air-tight container. I would store the tortellini separately or cook up a new batch when you go to eat the soup, as the noodles will absorb the broth. When reheating, add a splash of vegetable broth to restore the proper consistency.
🤔 Common Questions
Absolutely! Fresh tortellini will cook much faster (usually 2-3 minutes), so add them at the very end and watch carefully to avoid overcooking.
Field Roast Italian sausages work wonderfully, but Beyond, Lightlife, or any Italian-seasoned plant-based sausage will be delicious. Choose something with herbs and spices for the best flavor.
Yes! Brown the sausage in a pan first, then add everything except the tortellini and coconut cream to the slow cooker. Cook on low for 6-8 hours, then add tortellini and cream in the last 15 minutes.
Use gluten-free tortellini and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Make sure the sausage you choose is also gluten-free.
This can happen if the soup is too hot when you add the cream. Let it cool slightly, then stir in the coconut cream gradually. Full-fat coconut cream is less likely to curdle than light versions.
Definitely! Diced carrots, celery, bell peppers, or zucchini all work well. Add heartier vegetables with the onions and garlic so they have time to cook through.
Vegan Tortellini Soup
Ingredients
- 1 tbsp. olive oil
- 4 Field Roast Sausages Italian flavored
- 4 large garlic cloves pressed
- 1 medium sweet onion finely chopped
- 1 tbsp. italian seasoning
- 1 tsp thyme
- 1 tsp oregano
- 1/2 red chili flakes
- 1 tsp sea salt
- 1/2 tsp fresh cracked black pepper
- 2 tablespoons all-purpose flour
- 5 cups vegetable stock or 1 1/2 tbps. vegetable stock paste + 5 cups of boiling water
- 1 400 ml can of tomatoes crushed or blended
- 3 cups vegan tortellini of choice
- 6 cups fresh spinach
- 1/2 cup coconut cream
- 2 tbsp. nutritional yeast
- handful fresh basil thyme and oregano
Instructions
- In a large pot heat olive on low-medium heat. To the pot, add the vegan sausages and cook until browned. Use a wooden spoon to crumble the sausages. Cook for 5 minutes or until brown. There should be no excess fat but if there is just drain it.
- To the pot, add the onion, garlic, herbs + spices and salt + pepper. Stir often to avoid burning.
- To the pot, add the flour, and whisk or stir till every ingredient is well coated.
- To the pot, gradually whisk in the vegetable stock and tomatoes. Bring the mixture to a boil and then simmer for 10 minutes.
- To the pot, add the tortellini and cook as instructed on the packet. Should be around 4-5 minutes.
- Add the spinach, coconut cream, nutritional yeast and fresh herbs of choice.
- Serve hot with garlic bread! Enjoy immediately.
Video
Made this soup so many times, it’s delicious!!!
I serve this to my non vegan friends!!!!!
It’s one of my go to favs!!!
Thank you so much for the love, Donna!!!
I’ve cooked this soup 3 times already! One time your original, once without the sausage and one time with frozen spinach and I must say, it always tastes amazing! It’s such a flavourful soup that will satisfy everyone. Thanks Maria for another awesome recipe!!
thank you so much for the love and support, melina! that means alot to me!