clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of vegan tortellini soup

Easy Creamy Vegan Tortellini Soup Recipe with Lentils and Kale

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


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!


  • 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


  1. Prep: Dice and chop all veggies and herbs. Set aside. Make sure the lentils are cooked and ready to use.
  2. 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.
  3. 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.
  4. 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.
  5. Serve and enjoy! Ladle into soup bowls, top with vegan parmesan cheese, and enjoy!


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.