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

Soften the Tomatoes 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.
Soften the Tomatoes
 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.
Build the Base Remove tomato skins, add tomato paste and broth, then blend everything into a creamy base.
Build the Base
 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 the Creamy Touch
 Stir in oat cream and Italian herbs. Taste and season as needed.
Add vegan tortellini and sun-dried tomatoes. Let them cook until tender.
Simmer with Tortellini
 Add vegan tortellini and sun-dried tomatoes. Let them cook until tender.
Add spinach and let it wilt. Finish with fresh basil if desired.
Toss in the Greens
 Add spinach and let it wilt. Finish with fresh basil if desired.
Tortellini Soup with Creamy Tomato and Spinach
Serve & Garnish
 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

4.75 from 16 reviews
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition

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

Equipment

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

Method
 

  1. Prepare the Pot: Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
  2. 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.
  3. 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.
  4. Add Cream and Seasoning: Stir in the oat cream and Italian seasoning, and adjust salt to taste.
  5. Cook the Tortellini: Add tortellini and sun-dried tomatoes to the soup. Let it simmer for 5-7 minutes until tortellini are tender.
  6. Add the Greens: Stir in baby spinach and let it wilt. Optionally, add fresh basil.
  7. 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

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