🥣 Tortellini Soup with Creamy Tomato and Spinach: Vegan Soup!

If you’re craving comfort in a bowl, this creamy vegan tortellini soup has you covered. Juicy tomatoes, silky oat cream, tender plant-based tortellini, and vibrant spinach all come together in one cozy, satisfying pot.

Perfect for busy weeknights or chilly weekends, this plant-based tomato soup with spinach and tortellini is nut-free, dairy-free, and made with simple, wholesome ingredients.

🌱 Minimal effort, maximum comfort. This is the vegan comfort food you didn’t know you needed.

🛒 Why You’ll Love Tortellini Soup with Creamy Tomato and Spinach

✅ One-Pot Wonder – Less cleanup, more flavor
✅ Dairy-Free & Vegan – 100% plant-based with a creamy texture
✅ Customizable – Swap greens, tortellini, or cream to suit your pantry
✅ Meal-Prep Friendly – Great for leftovers (just keep tortellini separate)
✅ Cozy & Filling – Like a hug in a bowl

🔪 How to Make Tortellini Soup with Creamy Tomato and Spinach

🌿 Ingredient Substitutions & Tips for Tortellini Soup with Creamy Tomato and Spinach

• Tomatoes – Sub canned tomatoes for fresh if short on time
• Oat Cream – Swap for cashew cream, coconut cream, or soy cream
• Tortellini – Try vegan ravioli or gnocchi as a substitute
• Add-Ins – Kale, white beans, or roasted red peppers all work well
• Spice It Up – A pinch of chili flakes gives it a kick!
  

🍲 Storage & Meal Prep Tips for Tortellini Soup with Creamy Tomato and Spinach

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Gently reheat on the stove. Add a splash of broth if thickened.
• Freezer-Friendly?: Freeze the soup base without the tortellini. Add fresh tortellini when reheating.
  

📌 What to Serve with Tortellini Soup with Creamy Tomato and Spinach

Want to make this a full meal? Serve it with:

• Crusty sourdough or garlic bread
• A crisp green salad with lemon vinaigrette
• Vegan grilled cheese or panini
  

❓ FAQs About Tortellini Soup with Creamy Tomato and Spinach

Can I make this gluten-free?
Yes! Just use gluten-free vegan tortellini (available online or at health food stores).

What if I don’t have oat cream?
You can use cashew cream (blend soaked cashews + water), or full-fat coconut milk in a pinch.

Can I make it ahead of time?
Yes, but for best texture, cook the tortellini right before serving or keep it separate.

Is this kid-friendly?
Definitely! It’s creamy, mild, and a great way to sneak in veggies.

🌟 Final Thoughts on Tortellini Soup with Creamy Tomato and Spinach

This vegan tortellini soup with creamy tomato and spinach is the ultimate plant-based comfort food: rich, hearty, and incredibly easy to make. Whether you’re cooking for one or feeding a crowd, this soup brings everyone to the table. Step into a world of vibrant vegan flavors — visit Dr. Vegan and start cooking!

Tortellini Soup with Creamy Tomato and Spinach

4.43 from 7 votes

This vegan tortellini soup is a comforting, creamy tomato-based dish, packed with spinach and sun-dried tomatoes for extra flavor. It’s hearty, delicious, and perfect for a cozy meal any time of the year.

Servings 4

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

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Equipment

• Large Pot
• Hand blender
• Knife
• Cutting board
• Ladle

Ingredients

  

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• 5 medium-sized tomatoes
• 5 garlic cloves
• 2 tbsp tomato paste
• 1 quart 1 liter vegetable stock
• 1 cup oat cream (or any vegan cream) 240 ml
• 7 oz tortellini (vegan) 200g
• 1 handful sun-dried tomatoes chopped
• 1 cup baby spinach 30g
• 1 tsp Italian seasoning
• Salt to taste
• 3 tbsp olive oil
• Vegan Parmesan for garnish
• Fresh basil optional

Instructions

 

• Prepare the Pot: Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
• Prepare the Tomatoes: Cut an “X” on the bottom of the tomatoes, and place them cut-side down in the pot. Add garlic cloves in the middle and season with salt. Cover and cook for 20-30 minutes until the tomatoes soften.
• Make the Soup Base: Remove the pot from heat, peel off tomato skins, and discard. Add tomato paste and vegetable stock, then blend until smooth using a hand blender.
• Add Cream and Seasoning: Stir in the oat cream and Italian seasoning, and adjust salt to taste.
• Cook the Tortellini: Add tortellini and sun-dried tomatoes to the soup. Let it simmer for 5-7 minutes until tortellini are tender.
• Add the Greens: Stir in baby spinach and let it wilt. Optionally, add fresh basil.
• Serve: Ladle the soup into bowls and garnish with vegan Parmesan and basil. Drizzle with extra olive oil for an added touch.

Nutrition

Calories: 320kcal

Calories: 320kcal

Cost: 12

Course: Main Course, Soup

Cuisine: Italian

Keyword: creamy tomato soup, dairy-free tortellini soup, tortellini spinach soup, tortellini tomato soup, Vegan tomato soup recipe, Vegan tortellini soup