Home » » Easy Creamy Vegan Tortellini Soup Recipe with Lentils and Kale
This creamy and veggie packed vegan tortellini soup is the easiest comfort soup to make for a cozy weeknight dinner recipe ready in 30 minutes and dairy free!
The easiest vegan soup recipe to exist:
If you’re looking for that perfect transition recipe from summer to fall, or even fall to winter, this creamy and rich vegan tortellini soup recipe is for you!
This vegan soup recipe couldn’t be simpler. It’s an easy base of onions, garlic, and lentils all sautéed together then cooked in our creamy tomato broth and finished with unbelievably dairy free tortellini and greens.
Like my vegan chili recipe, hearty vegetable stew, and vegan white bean Tuscan soup, this tortellini soup is on repeat for an easy and healthy weeknight dinner recipe. It’s packed with veggies (fresh or frozen!) and tons of plant based protein, thanks to the lentils.
Plus, like my vegan gnocchi soup and vegan lasagna soup, this vegan tortellini soup is ready in just 30 minutes- and yet it’s SO flavor-packed with fresh herbs.
Just serve it up alongside my homemade focaccia bread (or the gluten free version!), vegan cornbread, or cheesy garlic pull apart bread, and you have comfort in a bowl.
Vegan Tortellini Soup Ingredients & Substitutions:
- Vegetable broth:To keep this vegan tortellini soup recipe, well, vegan, we’re using vegetable stock. Most tortellini soup recipes call for chicken broth, but it’s important to use a veggie based one here. You can easily make your own vegetable stock with carrots, celery, and onion, or purchase one in stores.
- Crushed tomatoes:I like to use Jovial Foods.
- Onion
- Garlic
- Herbs:Sage and thyme are my favorites here! Along with paprika, red pepper flakes, and cumin. You can also add in some fresh basil as well.
- Cashew cream:This is super quick and easy to make (literally 30 seconds!). You can also use coconut cream, vegan heavy cream, or even vegan sour cream for an added tang.
- Lentils:You can also use chickpeas, white beans, or borlotti beans- whichever is easiest.
- Kale:You can swap in another green instead here if you’d prefer. Fresh
- Vegan tortellini:This is a bit harder to find, but it’s mostly available at Whole Foods. I’ve sometimes seen it at Publix, so check the refrigerated and frozen pasta sections!
Fresh or frozen vegan tortellini?
Most widely available vegan tortellini options are frozen- like Kite Hill or Taste Republic Gluten Free (which I did recently find at my local Whole Foods!).
For nut-free and gluten-free,I would useTasteRepublic.
However, if you want to go above and beyond and make your ownhomemade vegan tortellini, then you absolutely can! The tortellini will cook a bit quicker in the soup (by a minute or 2).
Overview: How to make vegan tortellini soup
Below is an overview of how to make this easy vegan tortellini soup recipe. The full measurements are found down below in the recipe card, but the photos help to illustrate the steps!
Can I use frozen spinach or frozen kale instead?
If you don’t have fresh baby spinach or fresh kale, you can absolutely use frozen instead (especially when out of season or just more affordable!).
Can I use a slow cooker or an Instant pot?
I haven’t tried this recipe in an instant pot, but you can definitely use a slow cooker. I would simmer the lentils and veggies in the tomato broth for 2-3 hours before adding in the tortellini and kale at the end. Then only cook the tortellini and kale for about 15-20 minutes.
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Easy Creamy Vegan Tortellini Soup Recipe with Lentils and Kale
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- Author: Britt Berlin
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This creamy and veggie packed vegan tortellini soup is the easiest comfort soup to make for a cozy weeknight dinner recipe ready in 30 minutes and dairy free!
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 cups cooked lentils (red lentils, brown lentils, etc.)*
- 2 tbsp fresh thyme
- 2 tbsp fresh sage, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 18.3-ounce jar crushed tomatoes
- 4 cups (720 mL) vegetable broth
- 1/4 cup (60 mL) cashew cream or coconut cream or vegan sour cream
- 1 10-ounce package vegan cheese tortellini, fresh or frozen
- 3 cups chopped kale
- 1/2 cup vegan grated parmesan cheese, for topping
Instructions
- Prep:Dice and chop all veggies and herbs. Set aside. Make sure the lentils are cooked and ready to use.
- Sauté:In a large pot, heat the olive oil on medium heat. Then add in the minced garlic, and sauté until fragrant. Then add in the onion, and cook until translucent. Add in the lentils, along with the thyme, sage, paprika, cumin, and red pepper flakes. Cook on low heat for 2-5 minutes.
- Add in the liquid:Pour in the crushed tomatoes, vegetable stock, and cashew cream. Stir to combine, then bring the soup to a boil on medium-high heat, followed by reducing it to low heat. Cook for 10 minutes.
- Stir in the tortellini:Bring the heat to medium, and add in both the cheese tortellini (either frozen or fresh- the fresh will cook faster) and chopped kale. Stir, cover, and then let the soup cook for another 4-5 minutes, or until the tortellini are soft and the kale is wilted.
- Serve and enjoy!Ladle into soup bowls, top with vegan parmesan cheese, and enjoy!
Notes
Gluten free:See the blog post for the linked gluten free vegan tortelloni that are available! Alternatively, you can make homemade gluten free vegan tortellini with my homemade pasta recipe.
Nut-free:Use coconut cream or heavy vegan cream.
