Name: Vegan Tortellini Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil or 1/4 cup water; 1 medium onion, diced; 3 carrots, peeled and diced; 2 celery ribs, sliced; 5 – 6 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 (e.g., 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; 1/2 – 1 teaspoon salt, or to taste; Fresh cracked pepper, to taste; Fresh chopped parsley, for garnish; Vegan parmesan, shaved (e.g., Violife), for garnish; Extra lemon wedges to squeeze, for serving

Jump to Recipe· 3.8 from 10 reviews

If you have been searching for a comforting, cozy bowl of goodness that’s entirely plant-based, you’ve found it with this Vegan Tortellini Soup Recipe. Creamy, hearty, and loaded with fresh veggies and cheesy plant-based tortellini, this soup wraps up classic Italian flavors in a warm, inviting hug. Whether you’re in need of a quick weeknight meal or a luscious dish to impress friends, this recipe combines simplicity and taste beautifully, delivering satisfying comfort in every spoonful.

Ingredients You’ll Need

A top view of neatly arranged ingredients in white bowls on a white marbled surface, including a bowl of yellow tortellini pasta on the left, bright orange chopped carrots with fresh green thyme on top in a bowl on the right, and light beige chickpeas with two green bay leaves in a colander at the bottom center. Other bowls hold bright green chopped celery next to diced white onions at the top, fresh dark green spinach leaves at the bottom left, and a small bowl of minced garlic and another small bowl with white powder, possibly salt or baking soda in the middle. To the bottom left, a clear jug contains golden broth, while the bottom right shows thin pale yellow lemon slices next to a small bowl with black pepper and salt. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Vegan Tortellini Soup Recipe plays a role in creating the perfect balance between creamy richness, hearty texture, and vibrant flavor. These are pantry staples and fresh essentials that come together effortlessly to build layers of warmth and satisfaction.

1 tablespoon olive oil or 1/4 cup water: Provides a gentle sauté base with or without oil, adding subtle depth.
1 medium onion, diced: Brings natural sweetness and an aromatic foundation to the soup.
3 carrots, peeled and diced: Adds a hint of earthiness and slight sweetness along with vibrant color.
2 celery ribs, sliced: Offers a crisp, refreshing bite and classic soup aroma.
5 – 6 garlic cloves, minced: Infuses the broth with bold, savory tones that wake up the palate.
1 tablespoon fresh thyme (or 2 teaspoons dried): Contributes an herby note that complements the creamy broth beautifully.
2 bay leaves: Anchors the flavor profile with a subtle, aromatic earthiness.
1 can (14oz) chickpeas, drained and rinsed: Adds protein, texture, and hearty body to the soup.
6 cups vegetable broth, water, or combo: The flavorful liquid base that ties everything together.
9 oz plant-based cheese tortellini: The star of the show, delivering that satisfying cheesy bite in every spoonful.
1 can (14oz) coconut milk or 1 1/2 cups vegan heavy cream: Creates luscious creaminess that makes this soup feel indulgent.
1 tablespoon arrowroot powder or cornstarch (optional): Helps thicken the soup to the perfect velvety consistency.
2 cups fresh spinach, roughly chopped: Adds lovely color, nutrition, and fresh flavor bursts.
1 lemon, juice of: Brightens and elevates all the flavors with a refreshing zing.
1/2 – 1 teaspoon salt, or to taste: Essential for enhancing every taste sensation.
Fresh cracked pepper, to taste: Adds gentle heat and complexity.
Fresh chopped parsley: Offers a fresh herbal crispness as garnish.
Vegan parmesan, shaved: Perfect for topping, delivering that cheesy, savory finish.
Extra lemon wedges to squeeze: For an extra pop of brightness at serving.

How to Make Vegan Tortellini Soup Recipe

Step 1: Sauté the Vegetables

Begin by heating olive oil or water in a large pot. Add diced onions, chopped celery, carrots, and minced garlic. Sauté these together for about 5 minutes until the veggies soften and their natural sweetness emerges, building the aromatic foundation that will carry the entire soup.

Step 2: Simmer With Chickpeas and Herbs

Next, stir in drained chickpeas, fresh thyme, and bay leaves, and pour the vegetable broth over everything. Bring it all to a gentle simmer, allowing the flavors to meld beautifully over 15 minutes. This step deepens the texture and infuses the broth with herby, earthy notes.

Step 3: Cook the Tortellini

Once the broth is simmering, add your plant-based cheese tortellini. Cook according to the package instructions, usually 4 to 5 minutes, until the tortellini are tender yet delightfully chewy, soaking up the soup’s savory broth.

Step 4: Prepare the Creamy Slurry

While the tortellini cooks, whisk together arrowroot powder (or cornstarch) with coconut milk until smooth. This mixture will gently thicken the soup, adding that signature creamy texture that makes this Vegan Tortellini Soup Recipe so irresistible.

Step 5: Add Cream, Greens, and Lemon

Pour the coconut milk slurry into the pot along with freshly squeezed lemon juice and chopped spinach. Stir well and continue simmering for another 5 minutes. The spinach wilts perfectly and the broth thickens into a rich, velvety delight. Remember to remove the bay leaves before serving.

Step 6: Final Seasoning and Serve

Adjust salt and pepper to taste, ladle the soup into bowls, and garnish generously with fresh parsley, shaved vegan parmesan, and a squeeze of lemon. This final step brings the finishing touches to a deeply satisfying bowl full of layered flavors and textures.

How to Serve Vegan Tortellini Soup Recipe

A white bowl filled with creamy soup showing three layers: the base is a smooth, light yellow broth, the middle has folded noodle pieces in a pale yellow color, and the top layer contains bright orange carrot slices, dark green leafy spinach, and round chickpeas, all scattered evenly. A thin slice of lemon with its yellow peel and translucent inside floats near the top right, surrounded by small parsley leaves adding a fresh green touch. Cracked black pepper is lightly sprinkled across the surface. A silver spoon rests inside the bowl, leaning toward the bottom right. The bowl is placed on a white marbled surface with a small dish of chopped green parsley nearby, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing with fresh chopped parsley and shaved vegan parmesan makes every bowl feel special. The parsley adds a light herbal note, while the parmesan delivers that coveted cheesy finish — all topped off with a bright squeeze of lemon to elevate each bite.

Side Dishes

Pair this soup with a crusty Artisan Bread or a warm garlic focaccia to soak up every drop of that creamy broth. A simple green salad with a zesty vinaigrette balances the richness wonderfully and completes the meal perfectly.

Creative Ways to Present

For casual meals, serve the soup in rustic bowls with lemon wedges on the side. If hosting, consider serving in clean white soup cups with a sprinkle of fresh herbs and an artful parmesan shaving to impress guests. You can even drizzle a touch of good quality olive oil on top for a glossy, finishing touch.

Make Ahead and Storage

Storing Leftovers

This Vegan Tortellini Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store leftovers in airtight containers to maintain freshness, letting the flavors continue to deepen overnight.

Freezing

Because of the delicate plant-based tortellini and creamy coconut milk, freezing this soup is not recommended. The texture of the pasta and cream may change upon thawing, making reheated soup less enjoyable.

Reheating

When ready to enjoy leftovers, gently warm the soup on the stove over medium heat, stirring occasionally. Add a splash of vegetable broth or water if it feels too thick, and finish with fresh parsley or a lemon squeeze to refresh the flavors.

FAQs

Can I use dried tortellini instead of fresh?

Yes, you can substitute dried plant-based tortellini; just be sure to follow the package cooking time and add them at the right moment so they don’t overcook.

What can I substitute for coconut milk?

If you’re not a fan of coconut milk, use your favorite vegan heavy cream alternative or a blend of cashew cream and plant milk for that creamy texture without the coconut flavor.

Is this soup gluten-free?

The soup can be gluten-free if you use gluten-free vegan tortellini. Otherwise, the regular wheat-based pasta will contain gluten.

Can I add other vegetables?

Absolutely! Feel free to toss in mushrooms, zucchini, or bell peppers for extra veggies and flavors that suit your taste.

How spicy is this soup?

This Vegan Tortellini Soup Recipe is mild and comforting, but you can always add red pepper flakes or a dash of hot sauce to spice it up.

Final Thoughts

Whipping up this Vegan Tortellini Soup Recipe is like wrapping yourself in a warm culinary hug. It brings together fresh veggies, creamy broth, and cheesy tortellini in a way that feels both indulgent and nourishing. I can’t wait for you to try it and share this favorite with your loved ones — it’s one of those dishes that feels like home, no matter the season.