This vegan tortellini soup is made with juicy tomatoes, spinach, and tender vegan tortellini in a garlicy broth. It’s delicious, easy to make, and satisfying enough to make a meal of!
When I was growing up, tortellini soup was my favorite thing ever! I love all my Italian soups like minestrone, pasta e fagioli, and Italian wedding soup, but tortellini soup has always been most near and dear to my heart. I got a recipe for a super simple version from my middle school cooking teacher and it went into my family’s regular dinner rotation.
Oh how I missed that soup.
Not too long ago I started spotting vegan tortellini in the plant-based section of the supermarket. I started making it right away, and it was every bit as delicious as I remember!
I waited a while before sharing a recipe, just because I wasn’t sure if vegan tortellini would be available in other locations. At this point I’ve seen it at at least three stores in my area, so I decided it was time to go for it. I think you’re going to love this vegan tortellini soup. It’s the perfect hearty, cozy soup to curl up with on a chilly day.
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Ingredients You’ll Need
- Olive oil. You can use another high heat oil or even vegan butter if you’d like, but olive oil will give your soup the best flavor.
- Onion.
- Carrot.
- Garlic.
- Vegetable broth. I used Better Than Bouillon in Seasoned Vegetable flavor, but feel free to use your favorite.
- Stewed tomatoes. You’re welcome to swap these out with regular old diced tomatoes if that’s what you’ve got on hand.
- Vegan tortellini. Kite Hill brand tortellini is what most of my local supermarkets carry, and it’s delicious! If you can’t get ahold of vegan tortellini, vegan ravioli will also work — Soy Boy and Wegmans both make these, and I have a recipe for homemade vegan ravioli that you can use. Vegan gnocchi, which is available at most stores, would even work!
- Fresh spinach. You can use frozen spinach if you prefer. Thaw it out and squeeze out as much excess liquid as you can before adding it to the soup.
- Salt & pepper.
- Vegan Parmesan cheese. Store-bought or homemade vegan Parm will work — your choice!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat the olive oil in a large pot and add diced onion, carrot and celery. Cook the vegetables for about ten minutes, until they start to soften, then add the garlic and cook everything for about a minute more.
Now stir in the vegetable broth and stewed tomatoes. Raise the heat to high and bring the liquid to a boil.
Let the soup simmer for about ten minutes. This should be just enough of time to soften the vegetables.
Now stir in the tortellini and spinach. Continue simmering the soup for about five minutes, or until the tortellini is tender and the spinach has wilted.
Take the pot off of heat and season your soup with some salt and pepper to taste.
Ladle it into bowls and top each one with a sprinkle of vegan Parmesan cheese. Dig in and enjoy!
Leftovers & Storage
Leftover vegan tortellini soup will keep in an airtight container in the refrigerator for three to four days. You can reheat it in the microwave or in a saucepan on the stove.
More Vegan Soups
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Vegan Tortellini Soup
This vegan tortellini soup is made with juicy tomatoes, spinach, and tender vegan tortellini in a garlicy broth. It’s delicious, easy to make, and satisfying enough to make a meal of!
Ingredients
-
2
tablespoons
olive oil -
1
medium onion,
diced -
2
medium carrots,
diced -
1
medium celery stalk,
diced -
4
garlic cloves,
minced -
4
cups
vegetable broth -
2
(14.5 oz/411 gram) cans
stewed tomatoes -
1
(9 ounce/255 gram) package
vegan tortellini,
thawed if frozen (Note) -
4
ounces
fresh spinach leaves,
roughly chopped -
Salt and pepper,
to taste -
Vegan Parmesan cheese,
for serving
Instructions
-
Coat the bottom of a large pot with the oil and place it over medium heat.
-
Once the oil is hot, add the onion, carrot, and celery. Sweat the vegetables in the oil for about ten minutes, stirring often, until they start to soften.
-
Add the garlic and cook it with the vegetables for about 1 minute, stirring constantly, until very fragtant.
-
Stir in the broth and tomatoes. Raise the heat and bring the liquid to a boil.
-
Lower the heat and let the mixture simmer for 10 minutes.
-
Stir in the spinach and tortellini. Continue simmering the soup for about 5 minutes, or until the spinach has wilted and the tortellini is tender.
Recipe Notes
Kite Hill makes vegan tortellini. If you can’t find it, vegan ravioli would work if it’s available. Shelf-stable gnocchi will also work, and most brands are vegan!
Nutrition Facts
Vegan Tortellini Soup
Amount Per Serving
Calories 289
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 1379mg57%
Potassium 608mg17%
Carbohydrates 41g14%
Fiber 5g20%
Sugar 11g12%
Protein 11g22%
Vitamin C 23mg28%
Calcium 171mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.