Creamy, comforting and oh-so-delicious, this unbelievable Vegan Tortellini Soup is one of my favorite recipes ever. It’s also dairy free and made using wholesome whole-food, plant-based ingredients like kale, cashews and sundried tomatoes.

I might be a little bit bias – but this Vegan Tortellini Soup might just be my favorite recipe I’ve ever created. I actually made a batch to share with my family and friends who are my trusted taste testers, and my phone was buzzing shortly after with texts that said “BEST SOUP EVER! Send me the recipe!”

As we move towards autumn, it’s time to seek comfort in warm and cozy recipes. I live in Canada, which means that six months out of the year we are blessed with cold weather. As much as I love vibrant salads and smoothies, I couldn’t survive the winter without soups and stews.

That said, there is SO MUCH variety when it comes to delicious, nourishing soup recipes. Once you try this vegan tortellini soup, it will certainly become a staple meal in your household.

Why You’ll Love This Recipe

  • This vegan tortellini soup is like a warm embrace in a bowl! Trust me, when you’re craving something comforting, this soup really hits the spot.
  • Most of the ingredients used in this soup are already in your pantry! Perfect for those who don’t have time to regularly shop for fresh produce.
  • Your wallet will thank you! This recipe features affordable and accessible ingredients, keeping your budget intact.
  • This vegan tortellini soup contains all the vital nutrients that your body needs, including carbs, protein, fat, fiber, and vitamins.
  • Who doesn’t love a one-pot recipe? The fewer dishes, the better!

How to Make This Recipe

Making this Vegan Tortellini Soup could not be easier. It comes together all in one pot in less than 25 minutes. You just saute your onion and garlic with your spices, and then add the rest of the ingredients including crushed tomatoes, tomato paste, vegetable broth, and the secret ingredient, CASHEW CREAM, for ultimate creaminess. Finally, you add vegan tortellini noodles of choice, and simmer until everything is cooked.

If you or your loved one is allergic to cashews, try using blended sunflower seeds to make a “sunflower” cream instead. This is a great allergy friendly alternative, and I use it all the time in soups and stews.

Hack It!

  • You can easily scale up the recipe, making 8 or even 12 servings at once! Great for big families and meal prep enthusiasts.
  • Gluten-free? No problem! Finding tortellini that is both vegan and gluten-free can be a challenge so feel free to add some gluten-free pasta or choice, including gnocchi. If you are lucky to have access to vegan gluten-free tortellini, you’ll enjoy this soup even more!
  • You know what makes soup even better? The toppings! You can use croutons, fresh herbs, balsamic glaze, crispy onions… The only limit is your imagination!
  • You can use store-bought vegetable broth, or cook this soup with an amazing vegan chicken broth made with scrappy ingredients!

Other Recipes You’ll Love

If you enjoyed this recipe, you should know that the PlantYou Cookbook features plenty of easy, affordable vegan recipes just like this one! From soups and stews to desserts and party snacks – it’s a vegan cookbook that has it all! If you’re a visual learner like me, you’ll also enjoy the helpful infographics detailing ingredients for every single recipe!

For even more healthy plant-based recipes, check out the PlantYou Planner! It’s a digital meal planner with a huge database of beginner-friendly vegan recipes for every occasion. With over 600 recipes to choose from, you’re guaranteed to spruce up your weekly menu! The meal plans are fully customizable, allowing you to adjust the number of servings and create a menu tailored to your household. Plant-based living has never been easier!

vegan tortellini soup

The Recipe: Vegan Tortellini Soup

An easy and comforting soup recipe, perfect for cold weather.
5 from 63 ratings

Ingredients

  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • ½ cup sun-dried tomatoes, diced
  • 6 ½ cups vegetable broth
  • 14 oz canned crushed tomatoes
  • 2 tbsp tomato paste
  • ½ tsp salt
  • 10 oz vegan tortellini, 1 pack
  • 1 bunch fresh kale, diced
  • 1 cup cashew cream, homemade or store-bought, 3/4 cup soaked cashews blended with 1/4 cup water
  • ½ tsp red pepper flakes
  • ¼ cup vegan cheese, optional, for garnish

Equipment

  • Large soup pot
  • chopping board
  • knife

Instructions 

  • Heat a large soup pot over medium heat. Add onion, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes. 
  • Add vegetable broth, crushed tomatoes and tomato paste. Stir the ingredients together until everything is evenly incorporated. Bring your soup to a boil, then turn down the heat and let it simmer for 10 minutes. 
  • Add your kale, tortellini and cashew cream. Simmer for 5 more minutes until the kale has wilted and the tortellini is cooked. Serve immediately.

Notes

To make cashew cream blend 3/4 cup soaked cashews with 1/4 cup water. For an allergy friendly alternatively, blend 3/4 cup sunflower seeds with 1/4 cup water.
Calories: 350.7kcal, Carbohydrates: 50.4g, Protein: 11.7g, Fat: 13.1g, Saturated Fat: 5g, Polyunsaturated Fat: 4.1g, Monounsaturated Fat: 0.1g, Cholesterol: 22.2mg, Sodium: 1839.6mg, Potassium: 620.8mg, Fiber: 5.6g, Sugar: 13g, Vitamin A: 3143.5IU, Vitamin C: 33.5mg, Calcium: 206.4mg, Iron: 3.3mg