30-Minute Tomato Tortellini Soup Recipe
This 30-minute Tomato Tortellini Soup is a cozy, creamy, and flavorful vegan soup perfect for a quick and comforting meal. Packed with tender cheese tortellini, fresh spinach, and a rich tomato base enhanced with garlic, oregano, and red pepper flakes, it offers a delightful balance of spice and creaminess. Made with simple pantry staples and dairy-free milk, this recipe is both easy to prepare and satisfying, ideal for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (about 2 1/2 cups per serving)
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
Soup Base
- 1 tablespoon olive oil or 1/4 cup water
- 1 small onion (about 1 cup), diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 – 1/2 teaspoon red pepper flakes
- 1 can (28oz) crushed tomatoes
- 1 can (28oz) diced tomatoes
- 3 cups low-sodium vegetable broth, water, or combo
Thickening Slurry
- 1 tablespoon arrowroot powder, cornstarch, or tapioca flour
- 1 1/2 cups non-dairy milk, canned coconut milk, or vegan heavy cream
Main Ingredients
- 9 oz cheese tortellini (vegan, e.g., Kite Hill)
- 2 handfuls of spinach, roughly chopped
Seasoning & Garnish
- 1/2 teaspoon mineral salt, or to taste
- Fresh cracked pepper, to taste
- Fresh basil, chiffonade, to serve
Instructions
- Sauté Aromatics: Heat olive oil or water in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent. Next, add the minced garlic, dried oregano, and red pepper flakes, cooking for an additional 1 minute until fragrant.
- Simmer Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes, and vegetable broth (or water/combination). Stir well to combine and bring to a gentle simmer. Allow the soup to simmer uncovered for 10 minutes, stirring occasionally to meld the flavors.
- Prepare Thickening Slurry: In a separate bowl, whisk together the non-dairy milk (such as canned coconut milk or vegan heavy cream) with the arrowroot powder (or cornstarch or tapioca flour) until smooth and fully combined. This mixture will help thicken the soup without adding dairy.
- Cook Tortellini and Finish Soup: Add the cheese tortellini and the slurry mixture to the simmering soup. Continue cooking for 4 to 5 minutes, stirring gently, until the tortellini are tender and cooked through and the soup has thickened slightly.
- Add Spinach and Season: Remove the pot from heat and stir in the roughly chopped spinach. The residual heat will wilt the spinach perfectly. Season the soup with mineral salt and freshly cracked pepper to taste.
- Serve: Ladle the soup into bowls and garnish generously with fresh chiffonade basil. Serve alongside artisan bread for dipping, and consider pairing with a vegan Caesar or classic house salad for a complete meal.
- Store Leftovers: Transfer any leftovers into a sealed container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended as the tortellini may break down upon thawing.
Notes
- You can substitute olive oil with water to make the recipe oil-free and lighter.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- Choose vegan tortellini or cheese alternatives to keep the recipe plant-based.
- Non-dairy milk types can be swapped according to taste and availability; canned coconut milk will add creaminess.
- Do not freeze leftovers because the tortellini may become mushy on thawing.
- For a thicker soup, increase the arrowroot powder slightly, but avoid over-thickening.
- Serve with fresh basil to enhance the flavor and aroma.
