If you are on the hunt for a hearty, comforting, and completely plant-based meal, this Vegan Tortellini Soup Recipe will quickly become your go-to. Brimming with vibrant vegetables, creamy cashew-infused broth, and tender dairy-free tortellini, it’s a perfect bowl of warmth that feels indulgent but feeds your body with wholesome goodness. Whether serving it on a chilly evening or looking for a flavorful lunch, this soup balances lush textures and aromatic herbs in a way that’s utterly irresistible.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving the rich and satisfying flavors in this soup. Each one plays a vital role, from the creamy cashew base to the fresh veggies and delicate herbs, making the whole dish sing with taste, texture, and color.
- Raw cashews (1 cup, soaked in hot water): Creates a luscious creamy base that mimics dairy beautifully in the broth.
- Olive oil (2 tablespoons): For sautéing the vegetables and bringing out their natural sweetness.
- Yellow onion (1, diced): Adds a subtle, savory foundation with a touch of sweetness.
- Carrots (3, peeled and diced): Offer a gentle earthiness and vibrant orange pop.
- Celery (2 stalks, diced): Contributes a fresh crunch and aromatic depth.
- Tomato paste (1 6-ounce can): Intensifies the soup’s body with a robust, tangy flavor.
- Garlic (5 cloves, minced): Gives a punch of warmth and irresistible aroma.
- Italian seasoning (1 tablespoon): Blends classic herbs for an Italian touch.
- Fennel seeds (1 teaspoon, optional): Add a subtle aniseed hint that elevates the flavor.
- Red pepper flakes (1/2 teaspoon, optional): Delivers a gentle kick for those who like a little heat.
- Kosher salt (1/2 teaspoon): Enhances every flavor beautifully.
- Dry white wine (1/2 cup): Perfect for deglazing and adding a bright acidity.
- All-purpose flour (1/4 cup): Used to thicken the broth for that silky texture.
- Cooked green lentils (1 1/2 cups, optional): Boost protein and add a comforting heartiness.
- Imitation “chicken” broth (4-5 cups, low sodium): Forms the flavorful liquid base without overpowering.
- Water (1 cup): Blends with soaked cashews to make the cashew cream.
- Dairy-free tortellini (9 ounces): Tender pockets bringing both texture and a dose of fun.
- Baby spinach (3-4 ounces): Adds freshness and a lovely leafy green vibrancy.
- Fresh basil or parsley (for serving): Finishing herbs that lift the whole dish with aromatic brightness.
How to Make Vegan Tortellini Soup Recipe
Step 1: Sauté the Base
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Toss in the diced onion, celery, and carrots, and let them soften and mingle for about five minutes until the onion turns translucent and sweet. This base brings a natural sweetness and depth that’s essential for the vibrant broth we’re building.
Step 2: Build Aromatics and Flavor
Lower the heat to medium and stir in the tomato paste, minced garlic, Italian seasoning, fennel seeds, red pepper flakes, and kosher salt. Cook everything together for a minute or two to awaken those rich, fragrantly layered flavors. Pour in the dry white wine to deglaze the pot, scraping up every caramelized bit stuck on the bottom, then let it sizzle for another minute. Next, sprinkle in the flour and cook it for one more minute to create a subtle thickening magic.
Step 3: Add Lentils and Broth
If you’re including lentils, toss them in now to enrich the soup with protein and extra texture. Pour in the imitation chicken broth and bring the entire pot to a lively boil over high heat. Once boiling, reduce heat to medium and let it simmer gently for 8 to 10 minutes. Keep stirring often so that the flour doesn’t settle or stick; this helps your broth become wonderfully smooth and delicious.
Step 4: Prepare the Cashew Cream
While the soup simmers, drain your soaked cashews and add them to a blender with a cup of water. Blend until perfectly smooth—this creamy mixture replaces dairy and gives the broth a silky, rich body that will make you marvel how something so simple can taste so indulgent.
Step 5: Final Touches
Pop the dairy-free tortellini and baby spinach into the pot to cook together as directed on the tortellini package, usually 3 minutes. Once tender, turn off the heat and swirl in the cashew cream, stirring thoroughly to blend the luxurious creaminess throughout the soup. Taste and adjust salt if needed—you want each spoonful bursting with balanced, harmonious flavor.
Step 6: Serve and Enjoy!
Ladle your soup into bowls, top with fresh basil or parsley for that brilliant herbal lift, and serve warm. It’s pure comfort in a bowl that’s ready to satisfy any craving for a nourishing, plant-powered meal.
How to Serve Vegan Tortellini Soup Recipe
Garnishes
The final touches make all the difference. A sprinkle of freshly chopped basil or parsley adds a fresh, vibrant zing that brightens every bite. For a bit of texture contrast, toasted pine nuts or a drizzle of quality olive oil infuse extra richness and interest. Lemon zest or a squeeze of fresh lemon can also boost the flavor with a lovely pop of brightness.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm garlic breadsticks to soak up the creamy broth. A light side salad with a lemon vinaigrette keeps the meal balanced and refreshing. For a heartier twist, roasted seasonal vegetables or a simple bowl of quinoa on the side adds substance and colors your plate invitingly.
Creative Ways to Present
Why not serve this Vegan Tortellini Soup Recipe in rustic bread bowls for a cozy, dramatic touch? Or portion it into elegant mason jars to make it a grab-and-go lunch that looks as good as it tastes. For a crowd, set up a soup bar with various garnishes like chili flakes, fresh herbs, and grated vegan cheese for an interactive and festive experience.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator for up to five days. The flavors actually meld beautifully over time, making it even tastier the next day. Give it a good stir before reheating to reincorporate any settled ingredients.
Freezing
This soup freezes well, although it’s best to store the tortellini separately if possible, as pasta can become soft after freezing and thawing. Freeze the broth and lentil mixture in freezer-safe containers for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating and adding freshly cooked tortellini.
Reheating
Reheat gently on the stove over medium-low heat to prevent scorching and stir frequently. If the soup is too thick, simply add a splash of vegetable broth or water to restore its perfect creamy consistency. Avoid microwave reheating at high power to keep the flavors and texture intact.
FAQs
Can I make this soup gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and choose gluten-free tortellini to keep the recipe compliant while enjoying the same delicious results.
What can I substitute for imitation chicken broth?
If you don’t have imitation chicken broth, vegetable broth works perfectly here. Choose a high-quality, low-sodium version to maintain the depth of flavor without overpowering the other ingredients.
Is it possible to add more protein to this soup?
Yes! Lentils are already an optional protein boost, but you can also add cooked chickpeas or white beans. For an even richer protein punch, tofu cubes or tempeh crumbles can be stirred in during the last few minutes of cooking.
Can I make the cashew cream ahead of time?
Definitely. You can prepare the cashew cream up to 3 days in advance and store it in the fridge. Just give it a quick blend again before adding it to the soup to restore its silky texture if it has thickened.
What kind of tortellini is best for this recipe?
Dairy-free or vegan tortellini from brands like Kite Hill work wonderfully here, offering a tender, flavorful pasta that complements the soup without compromising your plant-based goals.
Final Thoughts
This Vegan Tortellini Soup Recipe is one of those heartwarming dishes that feels like a hug in a bowl. It’s perfect for cozy nights, casual gatherings, or anytime you crave something nourishing yet indulgent. You’ll love how simple ingredients come together to create complex, comforting flavors that satisfy both body and soul. Give it a try—you might just find your new favorite soup to keep on repeat!
Print
Vegan Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This hearty and comforting Vegan Tortellini Soup combines tender dairy-free tortellini with a flavorful broth enriched by cashew cream, aromatic vegetables, and Italian seasonings. Packed with green lentils for protein and baby spinach for freshness, this soup offers a delightful plant-based meal perfect for any season.
Ingredients
Savouy Base
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 6-ounce can tomato paste
- 5 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 teaspoon fennel seeds (optional but recommended)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
Liquids and Thickening
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- 4–5 cups low sodium imitation “chicken” broth
- 1 cup water (for blending cashews)
Protein and Pasta
- 1 cup raw cashews (soaked in hot water)
- 1 1/2 cups cooked green lentils (~1 can; rinsed and drained; optional)
- 9 ounces dairy-free tortellini (e.g., Kite Hill brand)
Vegetables and Garnish
- 3–4 ounces baby spinach
- Chopped fresh basil or parsley (for serving)
Instructions
- Sauté Aromatics: Warm the olive oil in a large dutch oven or pot over medium-high heat. Add the diced onion, celery, and carrots, sautéing for about 5 minutes until the onion becomes translucent and the vegetables soften.
- Add Flavor Base: Reduce the heat to medium. Stir in the tomato paste, minced garlic, Italian seasoning, fennel seeds, red pepper flakes, and kosher salt. Sauté the mixture for 1 to 2 minutes to deepen the flavors. Then deglaze the pot by pouring in the white wine, scraping any browned bits from the bottom, and cook for another minute.
- Incorporate Flour: Sprinkle the all-purpose flour into the pot and mix well with the vegetables and seasonings. Sauté the flour for about 1 minute to cook out the raw taste and help thicken the soup later.
- Add Broth and Lentils: If using lentils, add them to the pot now, followed by the imitation chicken broth. Bring the soup to a boil over high heat, then reduce to medium heat and let it simmer for 8 to 10 minutes. Stir frequently to ensure the flour does not stick to the bottom and the soup thickens evenly.
- Prepare Cashew Cream: While the soup simmers, drain the soaked cashews and place them in a blender with 1 cup of water. Blend on high for 45 to 60 seconds until the mixture is smooth and creamy. Set aside.
- Finish Soup: Add the dairy-free tortellini and baby spinach to the simmering soup. Cook according to the tortellini package instructions, approximately 3 minutes, until the pasta is tender and spinach wilted. Turn off the heat and stir in the cashew cream, mixing thoroughly. Taste and adjust salt if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh basil or parsley. Serve warm. Leftovers can be refrigerated for up to 5 days.
Notes
- Soaking cashews in hot water softens them for blending; soaking for at least 1 hour or overnight can yield an even creamier texture.
- If you prefer a thicker soup, add more flour during step 3 or reduce the broth slightly.
- The lentils are optional; you can substitute with cooked beans or omit entirely for a lighter soup.
- Low sodium broth is recommended to control salt content; adjust seasoning at the end to taste.
- Dairy-free tortellini brands vary in cooking time—follow package instructions carefully.
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