Tomato Tortellini Soup
Creamy Tomato Tortellini Soup features cheesy tortellini, canned tomatoes, and fresh spinach in a flavorful sauce. Cooked in one pot, this vegan tortellini soup is nourishing, comforting, and so easy to make!
Soups are one of my favorite foods! Usually brimming with protein and veggies, they are cozy, warm, and great for meal prepping to enjoy throughout the week.
Plus, there are so many options to choose from, like Hearty Chickpea Noodle Soup, Black Bean Soup, and Healthy Vegan Lentil Soup, just to name a few. There are always plenty of options to fit your needs, and this tomato and tortellini soup recipe never disappoints.
Creamy, filling, and flavorful, it’s super simple to make in one pot and tastes much better than restaurant or store-bought soup. The hardest part is waiting for the simmering to be done – luckily, it’s ready in 30 minutes, so you won’t have to wait long!
Ingredients You’ll Need
Olive oil – or use your favorite neutral-flavored oil. For an oil-free option, use the 1/4 cup of water or broth.
Tomatoes – crushed and diced canned tomatoes make this easy (less chopping!).
Onion, carrots, celery, and garlic – this classic aromatic mix gives the soup’s base tons of flavor.
Seasonings – you’ll need oregano, red pepper flakes, salt, and black pepper to enhance the savory flavor and add just a touch of heat to this recipe.
Vegetable broth – I used 1 tsp of Better Than Bouillon No-Chicken paste (affiliate link) to control the salt. You can also opt for low-sodium broth or use a combo of broth and water.
Cheese tortellini – I love these almond ricotta-filled pasta shells from Kite Hill. They cook quickly and are tender and delicious.
Baby spinach – for extra nutrition and a pop of color. You can substitute with baby kale.
Non-dairy milk – I used non-dairy oat milk. I’ve also made this with low-fat canned coconut milk, which was amazing. You can also use my homemade cashew-based Vegan Creamer.
Arrowroot or cornstarch – this helps to thicken slightly and add creaminess.
How To Make Tomato Tortellini Soup
Ingredient measurements and full printable recipe instructions are below.
Sauté: Start by sautéing the onion for 5 minutes. Add the garlic, oregano, and red pepper flakes, and cook for 1 more minute.
Simmer: Add the crushed and diced tomatoes and broth and simmer for 10 minutes, stirring occasionally.
Slurry: Mix the arrowroot with the non-dairy milk to make a slurry.
Pasta, slurry, and spinach: Add the tortellini and slurry mixture, and cook for 4 minutes, stirring frequently. Remove from the heat and stir in the spinach. The soup will thicken as it cools.
And that is it – 30 minutes is up, and your home smells delicious!
Now you are ready to enjoy this super-easy creamy tomato and tortellini soup! ❤️
Tips For Success
- If you prefer a less chunky soup, replace the diced tomatoes with another can of crushed tomatoes.
- For a velvety-smooth soup, use an immersion blender to puree it before adding the tortellini.
- I recommend using refrigerated tortellini for its freshness and quick cooking.
- Switch up the tortellini with just about any type and filling you prefer!
- Add protein with 1 1/2 cups of chickpeas.
- Want to make this in a slow cooker? Instructions are in the recipe card notes!
Serving Suggestions
This soup pairs well with a side of Vegan Caesar Salad or Classic House Salad. We love soaking up the juices with a chunk of Artisan Bread.
STORage AND REHEATing
Refrigerator: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat the soup on the stovetop or in the microwave. Add a little extra broth when reheating if the soup is thicker than you prefer.
Freezer: Tomato-based tortellini soup freezes beautifully. Let cool completely, portion into freezer-safe containers (affiliate link), then freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Reheat: Simply rewarm on the stovetop on medium-low heat until warmed through. Alternatively, reheat in the microwave until warmed through.
More Easy Soup Recipes!
- Vegan Minestrone
- Vegan Tomato Basil Soup
- Spicy Tomato Soup with Curry
- Vegetable Cabbage Soup
- 30-Minute Chana Masala
- See all soup recipes on TSV!
If you try this tomato soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or if you made any changes.
Print Recipe
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30-MINUTE TOMATO TORTELLINI SOUP
- Total Time: 35 minutes
- Yield: Serves 4
Description
This 30-minute tomato tortellini soup recipe is a quick, easy, comforting, and flavorful lunch or dinner that’s made all in one pan! Fewer dishes means more time to relax. Slow cooker instructions are in the notes.
Ingredients
- 1 tablespoon olive oil or 1/4 cup water
- 1 small onion (about 1 cup), diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 – 1/2 teaspoon red pepper flakes
- 1 can (28oz) crushed tomatoes
- 1 can (28oz) diced tomatoes
- 3 cups low-sodium vegetable broth, water, or combo
- 1 tablespoon arrowroot powder, cornstarch, or tapioca flour
- 1 1/2 cups non-dairy milk, canned coconut milk, or vegan heavy cream
- 9 oz cheese tortellini (I used Kite Hill)
- 2 handfuls of spinach, roughly chopped
- 1/2 teaspoon mineral salt, or to taste
- fresh cracked pepper, to taste
- fresh basil, chiffonade, to serve
Instructions
Sauté: Heat oil in a large pot or Dutch oven, add the onion, and saute for 5 minutes. Add the garlic, oregano, and red pepper flakes, and continue cooking for 1 minute.
Simmer: Add the crushed and diced tomatoes and vegetable broth, and simmer for 10 minutes, stirring occasionally.
Slurry: Combine the non-dairy milk (or creamer or coconut milk) with arrowroot powder and mix well.
Finish: Add the tortellini and slurry mixture, then continue cooking for 4-5 minutes. Remove from heat and stir in the spinach; the heat from the soup will soften and wilt it.
Serve with basil leaves and Artisan Bread for soaking up the juices. Side salad ideas: Vegan Caesar Salad or Classic House Salad.
Serves 4 – about 2 1/2 cups per serving
Notes
Store: Leftovers can be stored in a sealed container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. Freeze for up to 3 months. Thaw overnight before reheating.
If you prefer a less chunky soup, replace the diced tomatoes with another can of crushed tomatoes.
For a velvety-smooth soup, use an immersion blender to puree it before adding the tortellini.
I recommend using refrigerated tortellini for its freshness and quick cooking. If using dried tortellini, cook it separately and add it to the soup with the slurry.
Slow Cooker Instructions
- Sauté the onion and garlic on the stovetop in a little olive oil or, for an oil-free option, in a little water.
- Add the sautéed veggies, oregano, red pepper flakes, crushed and diced tomatoes, and vegetable broth to the slow cooker. Cook on HIGH for 4 – 5 hours or on LOW for 6 – 8 hours.
- During the last hour of cooking, add the tortellini and the arrowroot-milk slurry. Stir to mix. Continue cooking for 30 minutes to 1 hour until the soup has thickened and the tortellini is tender.
- Lastly, stir in the baby spinach. Taste for seasoning, and then serve!
Nutritional information is calculated with 1 tbsp oil, low-sodium veg broth, and oat milk.
- Prep Time: 5 minutes
- Cook Time: 30 min
- Category: Entree, Soup
- Method: Simmer
- Cuisine: Italian, Vegan
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This soup is amazing. SO flavorful… my partner said it tasted like “restaurant soup.” :) I used the immersion blender as suggested as an option and that made the texture especially wonderful.
It was good. I do think the flavor can be enhanced further. I used fire roasted diced tomatoes rather than regular diced. Plus the 1/2 tsp red pepper flakes more a bigger kick. And full fat coconut milk for the non dairy milk option, which give it a small but noticeable coconut flavor. I also used frozen ravioli and spinach (which works but takes longer to cook)
I do know if it is too acidic, you can add a small amount of baking soda to neutralize the acid
Thanks for the tips, Alisha! Glad you enjoyed the recipe with your adjustments. Sounds delicious. Cheers :)
I’m not vegan but ever since I found (and fell in love with!) your black bean soup recipe a few years ago, I’ve been keeping an eye on your website and making non-vegan versions of your recipes. I’m a soup and sauce kind of person, no matter the weather. This one was a hit ! Thank you for what you do.