Tomato Tortellini Soup

Whenever I’m craving a soup that eats like a meal, I make this easy vegan tomato tortellini soup recipe. Between the creamy tomato broth, spinach, and irresistible plant-based tortellini, one bowlful is hearty and satisfying. It’s filled with all the big Italian flavours I love in my favourite vegan pasta recipes, in homemade soup form! Not that we get much snow here in Jamaica (not to rub it in), but if there was an official soup of snowy days, I know this tomato tortellini soup would be it.

I do love puréed veggie soups like butternut squash and apple soup, creamy tomato soup, and roasted carrot ginger soup. But sometimes you want a soup recipe that’s a bit more substantial. So, let’s make it!

Why This Vegan Tomato Tortellini Soup Recipe Is Worth Making

• Most tortellini soups contain dairy to make them creamy, but this recipe is completely plant-based.
• With simple ingredients and minimal prep time, this one-pot soup recipe is quick to make and perfect for weeknight dinners when you need a hearty meal without the hassle.
• This soup is easy to customise. Add your favorite greens, herbs, or tortellini to make this recipe your own.
• Tomato tortellini soup is rich and comforting, like a warm hug in a bowl! Serve it with homemade Texas toast for dunking; you won’t regret it.

Notes on Ingredients 

Let’s round up the easy ingredients you’ll need to make this vegan tortellini soup recipe (see the recipe card for the exact ingredient quantities and recipe instructions):

• Olive oil – Or your choice of oil for sautéeing.
• Yellow onion – A white onion will also work, but yellow onions have a slightly milder flavour.
• Crushed tomatoes – Crushed tomatoes add a little more texture than pureed, making them a good option for a hearty soup.
• Fire-roasted diced tomatoes – While you can use regular diced tomatoes, fire-roasted tomatoes add another layer of flavour to the tomato tortellini soup.
• Tomato sauce – As you can tell, I’ve doubled down on the tomato here! While the canned tomatoes add texture, tomato sauce (or tomato paste) helps enrich the tomato broth while making it creamier.
• Vegetable stock – Use store-bought or homemade vegetable broth.
• Italian seasoning – An excellent way to add a lot of flavour without having to grab a bunch of jars from the pantry!
• Garlic powder – You could use fresh garlic if you prefer. I suggest about 2-4 cloves per teaspoon of garlic powder, depending on their size.
• Vegan tortellini – Choose your favourite brand (see below). You can also replace the tortellini in this soup with any vegan pasta you’d like, such as penne or small shells. It won’t be tortellini soup, but it will still taste delicious!
• Vegan cream cheese – You can use my homemade vegan cream cheese or a store-bought version.
• Spinach leaves – These will wilt into the soup, adding some extra nutrition.

What Kind of Tortellini Should I Use for This Soup?

Any kind you like! These days, you can find vegan tortellini made with plant-based cheese, sausage, and, of course, vegetables like spinach and mushrooms. All of these have flavours that would work well in this tomato tortellini soup recipe.

How to Make Vegan Tomato Tortellini Soup

This cozy homemade tortellini and tomato soup comes together in under an hour in one pot. Here’s what you’ll do.

• Cook the onion. Heat the olive oil over medium-high heat in a large, heavy-bottomed pot. Sauté the onion with the salt until it’s translucent. 
• Build the soup. Stir in the crushed tomatoes, diced tomatoes, tomato sauce, 2 cups of vegetable stock, Italian seasoning, and garlic powder. Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes. 
• Cook the tortellini. Add the tortellini to the pot. Cook for 10 minutes if you’re using frozen tortellini or 5 minutes for fresh.

• Make it creamy. While the tortellini cooks, ladle 1 ½ cups of the tomato broth into a blender. Add the vegan cream cheese and blend until smooth. Stir the contents of the blender back into the soup. 
• Finish it off. Stir the spinach leaves into the soup until they wilt, then season with salt and pepper to taste. 

Tips for the Best Tortellini Soup

• Cut the onion into uniform pieces. This will ensure it’s all softened at the same time. No one likes pieces of crispy onion in their soup!
• Thin as desired. For a thinner soup, you can stir in up to a cup of additional vegetable stock. 
• Use a blender with an open lid. Very important! Alternatively, use an immersion blender when blending portions of soup with the cream cheese. Hot soup in a sealed blender risks exploding all over the kitchen.
• Make your own Italian seasoning. If you don’t have Italian seasoning, substitute with an equivalent amount of dried basil, oregano, thyme, and rosemary.
• Don’t overcook the tortellini. Keep an eye on the tortellini while cooking, as they can become mushy if overcooked.

Variations

• Add in some protein like chickpeas, white beans, or vegan Italian sausage for an extra filling meal.
• Make it spicy by adding red chili flakes with the onions.
• Swap the tortellini with vegan cauliflower gnocchi or your favorite pasta shape.
• Garnish with chopped fresh herbs like basil or parsley and vegan Parmesan cheese.
• Add the cheesy croutons from my creamy tomato soup recipe.

What to Serve With Vegan Tortellini Soup

Serve this tomato tortellini soup with crusty bread or roasted garlic bread for dipping and soaking up the delicious broth. Or, have your tomato tortellini soup with a vegan grilled cheese made with gluten-free sandwich bread on the side. I like to pair my bowls of soup with a side salad dressed in a simple balsamic vinaigrette for a well-rounded meal. This chickpea panzanella salad would be great, too!

Storing and Reheating Leftovers

• Refrigerate. If you have leftover tomato tortellini soup, store it in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stovetop or in the microwave until warmed through before serving.
• Freeze. This tomato tortellini soup can be frozen for up to 3 months in a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating as directed above.

More Vegan Soup Recipes

• Butternut Squash Soup
• Vegan Broccoli Cheddar Soup
• Mulligatawny Soup
• Tuscan White Bean Soup
• Easy Lentil Soup

Enjoy friends! If you make this tomato tortellini soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!