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I love a bowl that feels like a warm hug, and this silky orange-red broth delivers just that. Tender plant-based tortellini folds into a smooth, blended tomato base with bright spinach and fresh basil in every spoonful.
What I set out to make was an indulgent, 100% vegan dinner that still uses simple grocery-store staples. You can find vegan tortellini in larger supermarkets or online — I often use Kite Hill almond ricotta-filled pasta when I can.
My method blends crushed tomatoes with tomato paste and a touch of sun-dried tomatoes for depth, then finishes with cashew cream, coconut milk, or vegan culinary milk for that restaurant-style texture. I keep the pasta evenly mixed so each bowl stays hearty from first bite to last.
This soup recipe is fast, great for meal prep, and perfect for busy weeknights or chilly afternoons. I’ll give you exact ingredients, clear steps, and simple swaps so you can make this recipe your go-to comfort meal.
Cozy, creamy comfort in a bowl with tender vegan tortellini
Imagine forkable pockets of tortellini nestled in a silken, warm tomato broth that tastes like slow-simmered comfort. I keep the texture spoon-coating and never thin, so each bite feels indulgent without dairy.
Dark ribbons of wilted spinach fold in and fresh basil on top adds a bright finish. I stir gently while the pasta cooks so every spoonful includes tortellini, not just liquid.
- The base looks orange-red and smells herb-forward, like a grilled-cheese memory remade with pasta.
- Blending the tomatoes gives a silky, even texture; a splash of cashew cream, coconut milk, or vegan culinary milk adds richness without dairy.
- I aim for even pasta distribution so the bowl stays hearty from first bite to last.
| Cream option | Flavor | Allergy notes |
|---|---|---|
| Cashew cream | Nutty, rich | Not nut-free |
| Coconut milk | Lightly sweet | Nut-free |
| Vegan culinary milk | Neutral, versatile | Allergy-friendly |
Why I make this tortellini soup recipe on repeat
When I need something warm and satisfying in under half an hour, this version always wins. It feels indulgent yet stays simple, which is why I kept coming back to it.
Indulgent broth without dairy
I get that plush texture by blending the tomato base until silky, then finishing with a vegan cream option for richness. The result coats the spoon like a richer bowl, without dairy.
Quick dinner vibes with meal-prep potential
This one-pot approach takes about 20–25 minutes, so it fits busy weeknights. Minimal chopping and mostly pantry ingredients mean I can have dinner ready fast.
Simple, accessible ingredients
The grocery list is basic: canned crushed tomatoes, tomato paste, vegetable broth, onion, garlic, and spinach. Vegan tortellini like Kite Hill is easier to find now at many US stores.
Evenly distributed pasta every time
Tortellini expands as it sits, so I usually prep the base ahead and cook the pasta right before serving. Stir gently while it cooks, or keep extra pasta separate and fold it in so every bowl gets an even share.
- I’ll love how each spoonful balances pasta and broth.
- Store the base; cook pasta fresh to avoid bloating.
- Works well for make-ahead lunches or quick weeknight meals.
| Prep | Timing | Storage tip |
|---|---|---|
| Blend base | 10–15 minutes | Refrigerate base; cook pasta later |
| Finish with cream | 2–3 minutes | Keep pasta separate to avoid mush |
| Serve | 5–7 minutes | Stir gently for even distribution |
Ingredients for Vegan Creamy Tomato Tortellini Soup
This ingredient list keeps shopping simple while delivering that rich, cozy flavor I crave. Below are exact amounts so you can shop once and cook confidently.
Vegan tortellini and pasta notes
1 lb vegan tortellini (look for “no egg” and “dairy-free” on the label; Kite Hill is a common brand). Keep extra pasta separate if you plan to meal-prep.
Tomato base for that vibrant orange-red color
1 (28 oz) can crushed tomatoes, 2 tbsp tomato paste, and 1/4 cup chopped sun-dried tomatoes (optional) for depth. 2 cups vegetable broth helps loosen the base to a spoonable consistency.
Aromatics and seasonings that build flavor fast
1 medium onion, 3 cloves garlic (minced), 1 tsp Italian seasoning, 1/4 tsp red pepper flakes, salt and black pepper to taste.
Creamy element options
Cashew cream: 3/4 cup soaked cashews blended with 1/4 cup water. Or use 1/2 cup full-fat canned coconut milk (use sparingly) or 3/4 cup vegan culinary milk. Sunflower seed cream works as a nut-free swap.
Spinach, basil, and optional garnishes
4 cups baby spinach folded in at the end until dark green. Tear 1/4 cup fresh basil over bowls. Finish with vegan Parmesan-style cheese and extra black pepper if you like.
| Ingredient | Amount | Purpose |
|---|---|---|
| Crushed tomatoes | 28 oz | Base color and body |
| Tomato paste | 2 tbsp | Concentrated umami |
| Vegetable broth | 2 cups | Adjust consistency |
Kitchen equipment and prep I use to keep it easy
The right gear makes this recipe feel effortless from start to finish. With a few smart tools, most of the cook time becomes hands-off simmering and finishing.
Best pot and tools for smooth blending and fast cooking
I use a large soup pot or Dutch oven for sautéing and simmering. It holds plenty of liquid and keeps an even heat so the base reduces without sticking.
Blending options that save dishes
An immersion blender is my go-to — I blend right in the pot and wash one tool. If you want an ultra-smooth texture, a countertop blender works well. If you use a standing blender, vent the lid, work in batches, and don’t overfill when the liquid is hot.
Small gear that matters
- Good ladle for even serving and keeping pasta distribution steady.
- Sharp knife and small cutting board to dice onion and mince garlic quickly.
- Measuring spoons and cups so spices and liquids are ready when the pan is hot.
I always start with a drizzle of olive oil to build body before adding the cream. Prep the veg and measure spices ahead to save time and keep the cooking flow calm.
| Item | Why I use it | Notes |
|---|---|---|
| Large pot / Dutch oven | Even heat, roomy for pasta | Stainless or enameled works well |
| Immersion blender | Fewer dishes, blends in place | Safer for hot liquid |
| Countertop blender | Ultra-smooth texture | Vent lid, small batches |
How I cook creamy tomato tortellini soup step by step
I focus on timing and texture so the pasta stays pocket-perfect and the broth coats the spoon. Below are the exact ingredients, minutes, and visual cues I used when I cooked this version.
Sauté aromatics
Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion (1 medium, diced) and cook 5 minutes until softened and sweet. Add 3 cloves garlic and cook 30–45 seconds until fragrant; don’t let it brown.
Bloom spices and build base
Stir in 1 teaspoon Italian seasoning and a pinch of red pepper flakes for about 1 minute to bloom the flavors. Add 2 tablespoons tomato paste and fry 2–3 minutes until it darkens—this deepens the flavor.
Simmer and blend
Add 28 oz crushed tomatoes and 2 cups vegetable broth, plus 1 teaspoon salt. Bring to a simmer and cook 10–15 minutes until cozy and reduced. Taste and add a pinch of sugar if too acidic.
Blend the pot with an immersion blender until silky-smooth, or carefully blend in batches in a countertop blender.
Finish with cream, greens, and pasta
Stir in 3/4 cup cashew cream or 1/2 cup coconut milk (or 3/4 cup vegan culinary milk) to enrich the broth. Fold in 4 cups baby spinach and stir until dark green and wilted.
Add 1 lb fresh vegan tortellini and cook according to package minutes until tender—the pasta usually floats when done. Stir gently as it cooks so the tortellini stays evenly distributed. Salt to taste and finish with torn basil and vegan Parmesan if you like.
- Heat oil, add onion, cook 5 minutes.
- Add garlic, cook 30–45 seconds; add spices 1 minute.
- Stir in tomato paste 2–3 minutes; add crushed tomatoes + vegetable broth; simmer 10–15 minutes.
- Blend until silky; stir in cream and fold in spinach until wilted.
- Cook tortellini until it floats; serve with basil and extra pepper flakes.
| Step | Timing | Visual cue |
|---|---|---|
| Sauté onion | 5 minutes | Onion translucent and sweet |
| Simmer base | 10–15 minutes | Broth reduced, glossy orange-red |
| Cook pasta | Package minutes | Tortellini floats and is tender |
Flavor upgrades and substitutions (still 100% vegan)
Simple swaps make this bowl more interesting and keep it pantry-friendly. I’ll show easy changes that preserve the cozy texture but add depth, protein, or allergy-friendly cream.
Make it nut-free
For a nut-free cream, blend 3/4 cup sunflower seeds with 1/4 cup water until silky. Use the same ratio I use for cashew cream to get body and richness without nuts.
Boost umami
Add chopped sun-dried tomatoes into the base before blending. The three-tomato approach—sun-dried, paste, and crushed—gives a slow-cooked depth that accentuates savory notes.
Balance acidity and add protein
If canned tomatoes taste sharp, add a small pinch of sugar and re-taste. For protein without vegan sausage, stir in white beans, kidney beans, or brown lentils so the bowl feels like a full meal.
Greens and veg swaps
Swap spinach for kale for more chew, or add extra vegetable mix-ins like carrots and celery to make it heartier. Beans and greens boost fiber; coconut milk or extra oil adds fat and richness.
| Swap | How to use | Texture | Nutrition impact |
|---|---|---|---|
| Sunflower seed cream | Blend 3/4 cup seeds + 1/4 cup water | Silky, nut-free | Less allergen risk, similar fat |
| Sun-dried tomatoes | Add before blending | Richer, deeper | More umami, intense tomato flavor |
| Beans / lentils | Stir in cooked 1–1.5 cups | Hearty, filling | More fiber and protein |
| Kale / extra veg | Fold in at end or sauté first | Chewy or chunky | More fiber, vitamins |
Serving ideas for a full, cozy meal
One bowl becomes a full meal with the right toppings and a quick side or two. I keep the finish simple so the flavors pop and the plate feels complete.
Best toppings: basil, pepper flakes, and dairy-free cheese
I tear fresh basil over each bowl for brightness. A small sprinkle of red pepper flakes adds warmth without heat overload.
Then I add cracked black pepper and a dusting of dairy-free Parmesan-style cheese for savory depth. For crunch, I sometimes scatter homemade croutons or toasted seeds.
What I serve on the side for quick dinners
For fast, satisfying sides I reach for crusty bread, garlic toast, or a picked green salad. Each one balances the rich broth and gives textural variety.
- Ladle soup first, then distribute pasta so every bowl looks even.
- Offer small bowls of red pepper flakes and extra cheese so guests can season to taste.
- Pair with a grilled cheese on cold nights for a nostalgic, cozy dinner pairing.
| Side | Why I pick it | Quick tip |
|---|---|---|
| Crusty bread | Soaks up broth | Warm before serving |
| Green salad | Light contrast | Simple vinaigrette |
| Garlic toast | Crunch and flavor | Butter or olive oil rub |
Meal prep, storage, and reheating tips for the creamiest broth
A little prep goes a long way to keep the broth silky and the pasta from turning mushy. I treat storage as part of the recipe so leftovers still taste fresh.
How I store leftovers so the pasta doesn’t turn mushy
My number one rule: store the blended base and the cooked pasta separately whenever possible. Tortellini expands as it sits and will keep soaking up liquid.
If I have time, I freeze the base and cook or refrigerate the pasta in a separate container. This keeps the texture right when I reheat.
How long it keeps in the fridge and how to reheat gently
Store both components in airtight containers. The base or mixed soup will keep 4–5 days in the fridge; expect the broth to thicken and the pasta to soften over those days.
To reheat, warm the base in a pot over medium-low heat and stir often. Add a splash of vegetable broth or water if it looks too thick, then fold in pasta just to heat through.
Freezing strategy: freeze the soup base, cook tortellini fresh later
I freeze only the blended base for best results. It will keep 3–4 months in the freezer. Thaw overnight in the fridge and reheat in a pot, then add fresh or previously cooked pasta at serving time.
| Action | Timing | Why it works |
|---|---|---|
| Refrigerate base | 4–5 days | Keeps broth silky, prevents pasta mush |
| Freeze base | 3–4 months | Maintains flavor; add pasta later |
| Reheat | Low heat, stir often | Protects texture and taste |
If you found these tips useful, I’d love to hear how yours turned out—please leave a comment below.
Make it tonight and warm up your week
Make this bowl tonight and let a simple, cozy dinner reset your week. In about 20–30 minutes you get a rich orange-red broth, tender tortellini, wilted spinach, and fresh basil—100% vegan and very satisfying.
Follow the success checkpoints: sauté onion and garlic gently, bloom spices, cook the tomato paste, simmer and blend the base, then stir in your cream and add tortellini at the right moment. The creamy broth can be made ahead; store the base separately and cook or fold in pasta just before serving for the best texture.
Swap cashew cream, coconut milk, or vegan culinary milk as you like. Try kale instead of spinach, add vegan cheese, and finish with pepper flakes for heat. Kite Hill is a handy brand to try for vegan tortellini if you want store confidence.
Give this recipe a try and leave a comment to tell me what brand you used, which swaps worked, and how it turned out. I’d love to hear your tips.