Pillowy tortellini and a velvety tomato-cream broth, enriched with my easy homemade sausage spice mix. Bursting with bold Italian flavors and ready in just 30 minutes, it’s your new favorite irresistible soup.
I got some almond ricotta–stuffed tortellini, so I decided to make an amazing soup with it. This is a hearty, delicious, and easy tortellini soup recipe. It uses the usual suspects of an Italian-flavored soup: aromatics, carrot, celery, Italian herbs, and vegan sausage. Those flavors pair up with the tortellini, tomato purée, and some non-dairy cream.
It turns out absolutely delicious.
I make this spice mix which adds all the flavor of sausage to whatever plant based protein you choose. This spice mix combines smoked paprika, fennel seeds, garlic powder, black pepper, oregano, and pepper flakes, and it’s just so versatile and flavorful!
First make the spice mix, and then decide which protein you want to use for the sausage. You can use vegan sausage, lentils, walnuts, pecans, chickpeas, crumbled tofu, chopped up soaked soy curls, seitan, or whatever else you like.
Cook your protein of choice with some garlic and the spice mix, then add all the aromatics. Fold in the tomato sauce, tortellini, and some stock, then add non-dairy cream at the end. The tortellini cooks up in the same pan with the rest of the soup.
The soup comes together within 30 minutes in just 1 pan, and is creamy and satisfying!
Why You’ll Love Tortellini Soup
- super easy 1-pot meal ready in 30 minutes
- creamy, tomatoey broth with sausagey flavors and tender, cheesy tortellini
- super versatile! Use whatever plant-based protein you like!
- Easily made gluten-free, soy-free, and/or nut-free.
For the Sausagey Spice Mix
For the Soup
- 2 teaspoons extra virgin olive oil
- 4 garlic cloves, minced
- 3/4 cup chopped vegan sausage, or other protein, like lentils, walnuts, pecans, chickpeas, sausage patties, vegan sausages, seitan, soy curls, or a combination of these
- 1/2 to 3/4 cup chopped yellow or red onion
- 1 celery stalk, chopped
- 3/4 cup chopped carrots, chopped small
- 1/2 teaspoon salt, divided
- 1 tablespoon all-purpose flour, or gluten-free flour
- 8 ounces tomato purée, or tomato sauce
- 4 cups vegetable stock
- 1 teaspoon Italian herbs, or a mix of basil, thyme, and sage
- 9 ounces vegan tortellini
- 1/3 to 1/2 cup non-dairy yogurt, or non-dairy cream, or a mix of non-dairy cream cheese and non-dairy yogurt
- 2 ounces fresh spinach, or other baby greens. Or more, to taste.
- vegan parmesan, as needed for topping
- fresh basil, for topping
- crushed red pepper flakes, optional, for topping
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Make the spice mix.
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Grind the spices with a mortar and pestle into a coarse mixture. If you don’t have one, pulse in a spice grinder or coffee grinder. We need a coarse mixture of spices for bursts of flavor. Set this aside.
Make the soup.
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Chop all your vegetables and proteins, if you haven’t already. If using a mix of proteins, like walnuts, pecans, chickpeas, sausage patties, etc., chop them together into a coarse mixture. Set these aside.
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Heat a large skillet or saucepan over medium heat, and add the olive oil. Once the oil is hot, add the garlic and cook for a few seconds. Then, mix in the protein mixture, cook for a minute, then add 3/4 of the spice mix. Stir well, and cook another minute to toast the spices and the protein.
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Add in the onion, carrot, celery, and half of the salt. Cook for 3 to 5 minutes, adding splashes of water as needed so the vegetables cook evenly. Mix in the flour, then add the tomato purée and remaining salt. Cook for 3 to 4 minutes to deepen the flavor and to mix in the flour.
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Mix in the stock and Italian herbs, bring to a boil, then mix in the tortellini. Cook for 3 to 4 minutes. Add 1/4 to 1/2 cup water or stock to cool the mixture slightly, then fold in the non-dairy cream/yogurt and the spinach. Mix well, and bring to a boil again. Taste and adjust salt, flavor, and herbs. Top with the vegan parmesan and fresh basil, and ladle it into your serving bowls. Sprinkle some of the remaining spice mix over the bowls. For extra heat, add crushed red pepper flakes, as well. Serve with toasted bakery bread or garlic bread.
Flavor Variations:
- Add 2 tablespoons chopped sun-dried tomato and fresh basil.
- Instead of store-bought non-dairy cream, make cashew cream: soak 1/3 cup cashews in warm water 10 minutes, drain, then blend with 1/2 cup water until smooth, and use.
This recipe is nut-free and soy-free if you use nut-free and/or soy-free protein, yogurt, cream, tortellini, and parmesan. To make it gluten-free, use gluten-free protein, tortellini and gluten-free flour
Calories: 297kcal, Carbohydrates: 52g, Protein: 14g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 558mg, Potassium: 581mg, Fiber: 9g, Sugar: 9g, Vitamin A: 5980IU, Vitamin C: 17mg, Calcium: 203mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.