An easy 35-minute Vegan Tortellini Soup made with roasted vegetables and plant-based tortellini or ravioli. Or serve as tomato soup and skip the pasta! Rich, savory, and comforting.
The first time I made Vegan Tortellini Soup was after a long day of skiing in the mountains. Not only were my family and I still thawing from a full day in the snow, but we were also famished from all of the thigh-burning slopes! This soup really hit the spot. Ever since, this recipe has been my go-to when I'm really hungry and it's really cold outside. 🙂
Why You'll Love This Recipe!
- So hearty and cozy! This creamy Vegan Tortellini Soup is satisfying on its own, but the tortellinis make it even more indulgent!
- A very versatile keeper. Can be enjoyed with ravioli or gnocchi, or without tortellini as tomato soup.
- Full of nutritious veggies! Carrots, cauliflower, onion, garlic, and tomato make this a vitamin-rich soup!
Ingredients
- Roasted vegetables: Use carrots, cauliflower florets, yellow onion, or use any veggies you have on hand! Roasting the veggies gives the soup a unique, cozy flavor.
- Olive oil: Used to roast the veggies, as a base for the soup, and for garnish, if desired.
- Seasoning: Salt, pepper, Italian seasoning, and red pepper flakes.
- Garlic cloves: I use 5 for delicious, aromatic flavor, but feel free to use even more!
- Tomato paste: Helps thicken the texture of the soup, while adding savory tomato flavor.
- Vegetable broth: Use store-bought or homemade.
- Crushed tomatoes: Diced tomatoes work fine too.
- White beans: Navy, Great Northern, or Cannellini.
- Vegan tortellini: Use 1 or 2 packages depending on desired amount.
- Kale: Or any dark, leafy green, like chard. Optional.
- Coconut milk: Gives a distinct creamy, velvety texture and enhances the other flavors in the soup.
- Red wine vinegar: Or freshly squeezed lemon juice, for a bit of punchy flavor.
How to Make Vegan Tortellini Soup
Preheat oven to 425F. Dice the carrots, cauliflower, and onion. Peel and mince the garlic.
Arrange the carrots, cauliflower and onion on a baking sheet. Drizzle with 2 tablespoons of oil and a pinch of salt and pepper. Roast for 15-20 minutes.
Bring a large pot of salted water to the stove and bring to a boil for the tortellini.
When the vegetables are almost done roasting, warm a tablespoon of oil in a large pot. Add the minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Sauté for 3 minutes over medium low heat.
Add the roasted vegetables to the pot, along with tomato paste. Cook for 3 minutes over medium heat.
Add the broth, crushed tomatoes, and beans. Bring to a boil, then simmer for 10 minutes.
Cook the tortellini according to package instructions.
When the soup is done simmering, use an immersion blender to blend half the soup. You can also carefully transfer half the soup to a blender with a towel over top.
Add the kale (if using). Stir in the vinegar and coconut milk.
Turn off the heat, add soup to bowls, and add a large spoonful of tortellini to each bowl. Garnish with vegan parmesan, black pepper, a drizzle of olive oil, fresh herbs, or red pepper flakes.
Chef Tips
- Scale up or down! The soup itself serves at least 6 people. You can go heavy on the tortellini if you want it to be on the hearty side, or make it lighter with a few tortellinis per bowl. Scale up to feed a crowd, or freeze leftovers for busy weeknights.
- Make it gluten-free by using gnocchi! Or simply use a gluten-free pasta. You may even be lucky enough to find a vegan and gluten-free tortellini.
Possible Variations
- Use ravioli: Many vegan tortellinis are made with either almonds or cashews. My husband can't do nuts, so I made him a bowl with ravioli instead! Woodstock makes raviolis stuffed with roasted vegetables, red lentils, or butternut squash. They're delicious!
- Skip the tortellini: Leave out the tortellini and you've got a cozy tomato soup. 🙂 Serve with warm, crusty bread, croutons, or with a vegan grilled cheese!
How to Serve Tortellini Soup
This is a very hearty and filling recipe all on its own, however my husband and I really enjoy this recipe with Sourdough Garlic Bread!
Storage
You can store leftovers in the refrigerator for 5 days. Let cool completely before storing in airtight containers.
The soup will keep for up to 2 months in the freezer. Store the tortellini separately or cook a fresh batch when ready to eat again. Otherwise the tortellini will soak up the broth.
To reheat, thaw in the fridge and heat up on the stovetop.
More Soup Recipes!
- White Bean Cauliflower Soup with Pesto Croutons
- Tuscan White Bean Soup
- Thai Butternut Squash Soup
- Lentil and Bean Chili
- French Lentil Soup with Mushrooms
📖 Recipe
Vegan Tortellini Soup
Equipment
- Immersion Blender or high speed blender
Ingredients
- 3 carrots
- 2 cups cauliflower florets
- 1 yellow onion
- 3 tablespoons olive oil extra virgin
- ½ teaspoon salt plus an extra pinch
- ¼ teaspoon black pepper plus an extra pinch
- 5 garlic cloves peeled and minced
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 28 ounces crushed tomatoes
- 15 ounces white beans
- 9-18 ounces vegan tortellini* One of two packages depending on desired amount of tortellini in soup.
- 1-2 cups kale or chard, torn or chopped, optional
- ½ cup coconut milk
- 1 teaspoon red wine vinegar or lemon juice
Instructions
- Preheat oven to 425F. Dice the carrots, cauliflower, and onion. Peel and mince the garlic.
- Arrange the carrots, cauliflower and onion on a baking sheet. Drizzle with 2 tablespoons of oil and a pinch of salt and pepper. Roast for 15-20 minutes.
- Bring a large pot of salted water to the stove and bring to a boil for the tortellini.
- When the vegetables are almost done roasting, warm a tablespoon of oil in a large pot. Add the minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Sauté for 3 minutes over medium low heat.
- Add the roasted vegetables to the pot, along with tomato paste. Cook for 3 minutes over medium heat.
- Add the broth, crushed tomatoes, and beans. Bring to a boil, then simmer for 10 minutes.
- Cook the tortellini according to package instructions.
- When the soup is done simmering, use an immersion blender to blend half the soup. You can also carefully transfer half the soup to a blender with a towel over top.
- Add the kale (if using). Stir in the vinegar and coconut milk.
- Turn off the heat, add soup to bowls, and add a large spoonful of tortellini to each bowl. Garnish with vegan parmesan, black pepper, a drizzle of olive oil, fresh herbs, or red pepper flakes.
Notes
- You can substitute ravioli. I really like Kite Hill for tortellini or Woodstock for ravioli.
