November is here, and that means soup season. This vegan creamy tortellini vegetable soup is warm, satisfying, and surprisingly easy to make. A few weeks ago I shared a recipe for homemade garlic ricotta vegan tortellini, and this soup is a lovely way to use it. You can also use store-bought vegan tortellini — Kite Hill is a brand I recommend. The base here is simple: tender tortellini, leafy kale, and sweet carrots in a creamy tomato broth, but feel free to swap in your favorite vegetables.
What You Need For This Cozy Pot of Soup:
- Olive oil — to start the aromatics.
- Onion and garlic — the flavor base for the soup.
- Thyme, basil, and oregano — simple herbs that season the broth nicely.
- Tomato paste — adds a mild tomato depth, sweetness, and a touch of tang.
- Carrots and kale — the vegetables used here; you can substitute other greens or root vegetables.
- White wine — a splash of wine brightens the flavor; Pinot Grigio works well.
- Vegetable broth and non-dairy milk — the broth is a combo of stock and creamy milk. Full-fat coconut milk gives richness; extra-creamy oat milk is a milder alternative.
- Vegan Parmesan — adds a savory, cheesy finish (Violife was used here).
- Vegan tortellini — homemade or store-bought; either works great.
I always go back for seconds when I make this soup. Even in Florida the air has that first hint of chill, and this bowl is just the thing to curl up with. Serve it with extra grated vegan Parmesan and crusty bread for dipping. The combination of creamy broth, tender tortellini, and bright kale is comfort food at its best.
Why Make This Comforting Meal?
- It’s straightforward to prepare and easy to adapt to what you have on hand.
- It’s crowd-pleasing — most people love a creamy, hearty soup.
- Comforting and filling, yet still full of vegetables.
- The tortellini cooks right in the soup, so you only need one pot.
- It tastes delicious — rich, savory, and satisfying.
Vegan Creamy Tortellini Vegetable Soup
Print Recipe
Ingredients
- 2 Tablespoons Olive oil
- 1/2 a Sweet onion, diced
- 4 Cloves Garlic, chopped
- 1 Tablespoon Fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 Tablespoons Tomato paste
- 3 large Carrots, chopped
- 1/3 Cup Dry white wine (Pinot Grigio suggested)
- 6 Cups Vegetable broth
- 1 Cup Full-fat coconut milk or extra-creamy oat milk
- 4-5 Cups Kale, chopped
- 1/3 Cup Vegan Parmesan (such as Violife)
- 9-10 Ounces Vegan tortellini, homemade or store-bought
- Salt and pepper to taste
Instructions
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Heat the olive oil over medium-high heat in a large soup pot.
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Add the diced onion and chopped garlic and sauté, reducing heat if needed, until the onion is translucent, about 3–4 minutes.
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Stir in thyme, basil, oregano, and a pinch of salt and pepper.
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Add the tomato paste and cook, stirring, for about 1 minute to deepen the flavor.
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Add the chopped carrots and sauté for 1–2 minutes.
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Pour in the white wine and stir, then reduce heat to medium-low and simmer until most of the wine has evaporated, about 2–3 minutes.
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Add the vegetable broth and coconut or oat milk. Season with a pinch of salt and pepper, stir to combine, and bring to a gentle simmer.
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Add the chopped kale and tortellini. Simmer until the tortellini are tender, about 4–5 minutes or according to package directions.
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Stir in the vegan Parmesan and adjust seasoning with additional salt if needed.
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Taste and add more salt and pepper as desired.
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Serve immediately with extra vegan Parmesan and crusty bread if you like.
Notes
Nutrition
