This creamy vegan tortellini soup oozes decadence and comforting flavors. It allows vegans to indulge in a soup often thought of as containing dairy. And it can be made in about 30 minutes in one pot!
You certainly won’t miss dairy when you use the quality vegan “dairy” products I recommend after years of taste testing. I wouldn’t be surprised if you fool people into thinking it’s “the real thing.”
Best Ingredient Recommendations
For the main components: I prefer these specific Kite Hill “ricotta” tortellini, which are made with almond milk and vegan, but are not gluten free as the pasta contains wheat flour. They are so creamy and delicious. I also prefer Myoko’s or Earth Balance vegan butter and the popular Oatly oat milk.
How to Make Creamy Vegan Tortellini Soup
This creamy vegan tortellini soup recipe is perfect for salty and creamy warmth on a cold day. So, let’s get to it!
And to store, I like to place the broth and the tortellini in separate containers, so that the noodles don’t soak up all the broth over time.
Shop the Recipe
As a reminder, you can quickly and easily shop for the ingredients for this recipe on Amazon / Whole Foods:
Vegan Soup Book Pairings
And since this is a blog “where books meet lifestyle,” I also recommend you check out these vegan soup cookbooks for more.
Related Vegan Recipe Posts
And if you enjoy vegan food, check out more of my simple vegan (and mostly gluten free) recipes:
- Spicy penne alla vodka sauce
- Broccoli “cheese” soup
- Philly cheesesteaks
- Spring pasta with lemon, asparagus, peas & mushrooms
- 15 minute chocolate chip cookies
- Banana oat bars with blueberries and walnuts
- Easy Red Sangria
- Warm Mulled Wine
- “Shrimp” and grits
- Quick one pot red beans and rice
Pin this creamy vegan tortellini soup recipe to Pinterest because you can refer back to it when you are in the mood for a comforting and decadent soup.