Easy Creamy Vegan Tortellini Soup Recipe with Lentils and Kale

Name: Easy Creamy Vegan Tortellini Soup Recipe with Lentils and Kale
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 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

posted by Britt Berlin on Sep 13, 2023 (last updated Sep 23, 2024) 0 comments »

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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. It’s the definition of comfort food- especially with a slice of homemade garlic bread served alongside.

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 use Taste Republic.

However, if you want to go above and beyond and make your own homemade 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!

sautéing the onion and garlic in a pot — First, we’ll start by sautéing the garlic until fragrant, and add in the onion, cooking it down until translucent.

lentils sautéing with the onion and garlic — First, we’ll start by sautéing the garlic until fragrant, and add in the onion, cooking it down until translucent.

tomato broth added into the tortellini soup — Add in the crushed tomatoes, vegetable stock, and cashew cream, bringing to a boil, then simmering for 10 minutes.

tortellini soup being made — Add in the crushed tomatoes, vegetable stock, and cashew cream, bringing to a boil, then simmering for 10 minutes.

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.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

30 Minute Easy Vegan Tortellini Soup Recipe pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!