🥣 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
Heat olive oil in a large pot over medium-low heat. Add tomatoes (cut-side down), garlic, and salt. Cover and let them steam and soften.
Remove tomato skins, add tomato paste and broth, then blend everything into a creamy base.
Stir in oat cream and Italian herbs. Taste and season as needed.
Add vegan tortellini and sun-dried tomatoes. Let them cook until tender.
Add spinach and let it wilt. Finish with fresh basil if desired.
Top with vegan Parmesan, more basil, and a drizzle of olive oil.
🌿 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
Equipment
- Large Pot
- Hand blender
- Knife
- Cutting board
- Ladle
Ingredients
- 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.
I always like your italian recipes!
I haven’t tried this yet but I plan to this week
It’s just lovely delicious !!!! Be careful to not overstuff… yoummi 👌🥳
What kind of tomato’s do you use?
Adorei a receita vou fazer.
Dobrze by było gdyby w przepisach było podane czy suszone pomidory są w zalewie czy nie ☺️ bardzo by mi to ułatwiło gotowanie które nie jest moją mocną stroną 🤗
You have a Pinterest save logo in the middle of the reviews. I really like to read the reviews before deciding to make a recipe. I will not visit this page again because of this error. For you to fix this issue would definitely bring more visitors and followers. Good luck! ✨
Thanks for the feedback, we totally haven’t noticed!! We fixed it :))
Love his recipes so much! I just made this recipe and it turned out great! It was delicious. I think Dr. Vegan has reintroduced me to cooking. The recipes are simple, yet delicious. BTW. I’m not vegan, but vegetarian.