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Vegan Tortellini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 43 reviews
  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://yumrecipesfood.com/vegan-tortellini-soup-recipe/