Vegan Creamy Tortellini Soup Recipe

Introduction

This vegan creamy tortellini soup is a comforting and hearty dish perfect for any day. Packed with flavorful vegan sausage, tender tortellini, and fresh spinach, it offers a rich and satisfying taste without any dairy. It’s easy to make and sure to warm you up.

Ingredients

• 12 ounces Ground Vegan Sausage
• 1 package Vegan Cheese Tortellini
• 1 1/2 cups Navy Beans
• 4 cups Fresh Baby Spinach
• 3 cloves Garlic
• 1 Yellow Onion
• 2 tablespoons All-Purpose Flour
• 1 can Tomato Sauce
• 5 cups Vegetable Broth
• 1/3 cup Oat Milk
• 1 tablespoon Ground Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Fresh Thyme
• 2 teaspoons Fresh Rosemary
• Salt, to taste
• Ground Black Pepper, to taste
• Olive Oil, as needed

Instructions

1. Step 1: Heat olive oil in a pan over medium heat. Add the ground vegan sausage and cook until lightly browned, about 3 to 5 minutes.
2. Step 2: Add minced garlic, diced yellow onion, ground oregano, dried basil, fresh thyme, fresh rosemary, salt, and black pepper. Cook for about 3 minutes until the onion softens.
3. Step 3: Whisk in the all-purpose flour and cook for about 1 minute to remove the raw taste.
4. Step 4: Slowly whisk in the vegetable broth and tomato sauce until smooth.
5. Step 5: Add the vegan cheese tortellini and navy beans. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until the tortellini is cooked and the sauce has thickened.
6. Step 6: Stir in the fresh baby spinach and cook until wilted but still bright green, about 1 minute.
7. Step 7: Add oat milk, then adjust salt and pepper to taste. Stir well and serve hot.

Tips & Variations

• For a nuttier flavor, toast the fresh herbs lightly before adding them to the soup.
• Substitute oat milk with any other plant-based milk like almond or cashew for variation.
• Feel free to use frozen spinach if fresh is unavailable; just add a bit earlier to give it time to thaw.
• Add a pinch of red pepper flakes for a spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of vegetable broth or plant milk to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sausage instead of vegan sausage?

Yes, you can substitute with your preferred sausage to suit dietary preferences. Adjust cooking times if using raw meat sausage to ensure it’s fully cooked.

Is it possible to make this soup gluten-free?

To make this soup gluten-free, use a gluten-free flour for thickening and gluten-free vegan tortellini or any other gluten-free pasta.

Vegan Creamy Tortellini Soup Recipe

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★★★★★

4.9 from 137 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Vegan Creamy Tortellini Soup is a hearty and comforting dish packed with vegan sausage, cheese tortellini, navy beans, and fresh baby spinach in a rich tomato and herb-infused broth. Perfect for a wholesome meal that is both creamy and flavorful without any dairy or meat products.

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Ingredients

Scale 1x2x3x

Protein & Pasta

• 12 ounces Ground Vegan Sausage
• 1 package Vegan Cheese Tortellini
• 1 1/2 cups Navy Beans

Vegetables & Aromatics

• 4 cups Fresh Baby Spinach
• 3 cloves Garlic, minced
• 1 Yellow Onion, diced

Liquids & Dairy Alternatives

• 5 cups Vegetable Broth
• 1 can Tomato Sauce (about 15 ounces)
• 1/3 cup Oat Milk

Seasonings & Herbs

• 1 tablespoon Ground Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Fresh Thyme, chopped
• 2 teaspoons Fresh Rosemary, chopped
• Salt, to taste
• Ground Black Pepper, to taste

Other

• 2 tablespoons All-Purpose Flour
• Olive Oil, as needed for cooking

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Instructions

1. Cook Vegan Sausage: Heat olive oil in a pan over medium heat. Add the ground vegan sausage and cook, stirring occasionally, until it is lightly browned, about 3-5 minutes.
2. Sauté Aromatics and Herbs: Add minced garlic, diced yellow onion, ground oregano, dried basil, fresh thyme, fresh rosemary, salt, and black pepper to the pan. Cook and stir for about 3 minutes until onions are softened and aromatic.
3. Add Flour: Sprinkle in the all-purpose flour and whisk it into the mixture, cooking for about 1 minute to form a roux that will help thicken the soup.
4. Add Liquids: Slowly whisk in the vegetable broth and tomato sauce to the pan to avoid lumps, creating a smooth soup base.
5. Simmer with Pasta and Beans: Add the vegan cheese tortellini and navy beans to the simmering soup. Bring to a boil, then reduce heat and let simmer for about 10 minutes, stirring occasionally. The tortellini should cook through and the broth will thicken.
6. Add Spinach: Stir in the fresh baby spinach and cook for about 1 minute until wilted but still bright green.
7. Finish with Oat Milk and Seasoning: Stir in oat milk, adjust salt and black pepper to taste, and cook for an additional minute to combine all flavors. Serve warm.

Notes

• Use gluten-free flour if you want to make this dish gluten-free.
• To add more protein, consider adding more beans or a plant-based protein of your choice.
• Fresh herbs can be substituted with dried herbs but adjust quantities accordingly.
• This soup can be prepared in advance and reheated; if thickened too much, add extra vegetable broth to reach desired consistency.
• For a spicier version, add crushed red pepper flakes along with the herbs.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American-inspired

Keywords: Vegan Creamy Tortellini Soup, vegan soup, vegan sausage soup, creamy vegan soup, plant-based tortellini soup, vegan comfort food