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Creamy Vegan Tortellini Soup

This creamy Vegan Tortellini Soup is full of hearty veggies, cheese-filled pasta, and protein-rich chickpeas with flavorful herbs and zesty lemon. It’s a healthy weeknight dinner that comes together in a cinch!

top down view of freshly made soup in a white pot with items surrounding.

This is for all comfort food lovers! Pillowy tender pasta wrapped in a light and savory broth with veggies – it’s warm, cozy, and 100% satisfying.

Why We Love This Recipe!

It’s so easy! This recipe couldn’t be any simpler and it comes together in one pot without much fuss. The hardest part is chopping the veggies.

It’s creamy but surprisingly light! Perfectly balanced, this soup is creamy and comforting – yet still light. The tortellini stays perfectly tender, and the flavorful broth doesn’t weigh you down. I think you’ll love it!

It’s healthy and customizable! Made with simple ingredients, it’s completely plant-based and dairy-free. You’ll find a few different ways to easily customize this soup to make it your own.

This is truly a crave-worthy soup perfect for a comfy night at home or a quick weeknight meal, and I can’t wait for you to try it!

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top down view of all the ingredients used to make vegan tortellini soup.

Ingredients You’ll Need

Onion, carrots, celery, and garlic – this classic aromatic mix gives the base of the soup tons of flavor.

Chickpeas – add protein and fiber to help round out the soup nicely.

Thyme, bay leaves, and parsley – these simple herbs are all you need for deliciousness.

Vegetable broth – I used 1 tsp of Better Than Bouillon No-Chicken paste 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 – adds a nice pop of color and will be added at the end of cooking. Feel free to sub with baby kale.

Creamer – I used canned coconut milk which was amazing. You can also use my homemade cashew-based Vegan Creamer.

Arrowroot or cornstarch – this helps add creaminess and thicken the soup up nicely.

Lemon juice – adds brightness to the overall soup that’s just so good!

Salt & pepper – be generous with both for the best flavor.

How to Make Vegan Tortellini Soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

side by side photos of veg broth being poured into white soup pot and tortellinis.

Saute – start by warming up a bit of olive oil (or water) in a pot. Add the onion, carrots, celery, and garlic, and saute for 5 minutes.

Simmer – add the chickpeas, thyme and basil, and pour the broth over top, and simmer for 15 minutes.

Add tortellini – add the pasta and cook for about 4 to 5 minutes (or according to the tortellini package directions).

top down view of white pot with cooked tortellinis and veggies with items surrounding.

Once the pasta has cooked (as shown above), you can add the spinach and lemon juice now – or continue for a creamy soup with the next steps.

Make the slurry – while the pasta is cooking, add the arrowroot to the coconut milk and mix well.

side by side photos of before and after cream poured into soup pot.

Add cream and greens – lastly, add the coconut milk slurry, lemon juice, and spinach, give a good stir and continue to simmer for 5 minutes. Soup will thicken with the heat and as it cools.

And now, you are ready to serve this deliciously easy soup! It pairs great with this 4-ingredient Artisan Bread, which helps to soak up the juices.

Tips for the Best Soup!

  • For a less creamy, more brothy soup, skip the coconut milk and arrowroot starch. Simply substitute the coconut milk with extra broth.
  • Feel free to add more tortellini, veggies, or chickpeas for even more heartiness!
  • For less veggie prepping, opt to use pre-cut onion, celery, and carrots. Sometimes you can find a ‘mirapoix’ packaged together.
  • Use any tortellini – mushroom, spinach, plant-based sausage, and butternut squash would all be terrific.
  • Want to make this in a slow cooker? Instructions are in the recipe card notes!

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. This is perfect for meal prep with these glass multi-use containers.

Freezer: I don’t recommend freezing this soup because the pasta is fragile.

More hearty Soup Recipes!

top down view of serving bowl with tortellini soup.

If you try this easy 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.

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Vegan Tortellini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Cozy and comforting, this vegan tortellini soup is hearty and delicious, and comes together using one pot in about 40 minutes! See notes for slow cooker instructions.

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Entree, Soup
  • Method: Simmer
  • Cuisine: American, Vegan

Ingredients

Units Scale
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 2 celery ribs, sliced
  • 56 garlic cloves, minced
  • 1 tablespoon fresh thyme (or 2 teaspoons dried)
  • 2 bay leaves
  • 1 can (14oz) chickpeas, drained and rinsed
  • 6 cups vegetable broth, water, or combo
  • 9 oz plant-based cheese tortellini (I used kite hill)
  • 1 can (14oz) coconut milk or 1 1/2 cups of vegan heavy cream
  • 1 tablespoon arrowroot powder or cornstarch, optional
  • 2 cups fresh spinach, roughly chopped
  • 1 lemon, juice of
  • 1/21 teaspoon salt, or to taste
  • fresh cracked pepper, to taste

To serve

  • fresh chopped parsley
  • vegan parmesan, shaved (I like Violife)
  • extra lemon wedges to squeeze

Instructions

Saute: Heat olive oil or water in a large pot and add onion, celery, carrots, and garlic. Saute for 5 minutes.

Simmer: Add the chickpeas, thyme and bay leaves, and pour the broth over top, and simmer for 15 minutes.

Add tortellini: Add the pasta and cook for about 4 to 5 minutes (or according to the tortellini package directions).

Make the slurry: While the pasta is cooking, add the arrowroot to the coconut milk and mix well.

Add cream and greens: Add the coconut milk slurry, lemon juice, and spinach, give a good stir and continue to simmer for 5 minutes. The soup will thicken as it heats. Discard bay leaves.

Serve in individual bowls with fresh parsley, shaved parm or Almond Parmesan, and a squeeze of lemon. It pairs well with this Artisan Bread for soaking up the juices.

Serves 4 

Store: Leftovers can be stored in the fridge for up to 4 days. I do not recommend freezing.

Notes

Skip the coconut milk and arrowroot starch for a more brothy, and less creamy soup. Substitute the coconut milk with extra broth.

Using freshly minced garlic makes a big difference in the overall flavor of the soup.

Add more tortellini, veggies, or chickpeas if you prefer for even more heartiness!

For less veggie prepping, opt to pick up pre-cut onion, celery, and carrots. Sometimes you can find a ‘mirapoix’ packaged together.

Slow Cooker Instructions

This soup can easily be made in the slow cooker. Here’s how:

  • Sauté the onion, garlic, carrot, and celery on the stovetop in a little olive oil or water for oil-free.
  • Add the sautéed veggies, bay leaves, thyme, 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 mixture of arrowroot and milk slurry. Stir to mix.
  • Continue cooking for 30 minutes to 1 hour until soup has thickened and tortellini is tender.
  • Lastly, stir in the baby spinach. Taste for seasoning, and then serve!

Nutrition information is calculated using olive oil and low-fat coconut milk.

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2 Comments

  1. I really enjoyed this recipe. Is there meant to be basil in it? I noticed that it appeared in the instructions but not in the ingredients list.






    1. Julie | The Simple Veganista says:

      Glad you enjoyed the tortellini soup, Maddy! That was a typo, it’s meant to be bay leaves and somehow I must have had basil on my mind. I’ve updated the instructions and replaced the typo. Thank you so much for pointing that out. Cheers :)

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