There’s something about a warm bowl of tortellini soup that instantly brings comfort, especially as the weather starts to cool down. This Tortellini Soup with Creamy Tomato and Spinach is everything you want in a cozy meal: creamy, rich, and packed with wholesome ingredients. Not only is it full of flavor, but it’s also a complete, balanced dish that’s entirely plant-based. Whether you’re craving something hearty or looking for a quick weeknight dinner, this soup will hit the spot every time!
Made in just one pot, this soup is perfect for busy people who don’t want to spend too much time in the kitchen, but still want a delicious and satisfying meal. Plus, it’s a great way to use up fresh tomatoes, which are the star of this dish, along with vegan tortellini and a creamy, dairy-free broth that ties everything together.
Why Tortellini Soup is the Ultimate Comfort Food
We all have those days when all we need is something that feels like a warm hug in a bowl. This creamy tortellini soupdoes just that. The rich tomato base is beautifully balanced by the freshness of baby spinach, and the addition of sun-dried tomatoes gives it an extra punch of flavor.
By blending the tomatoes into a smooth broth and adding oat cream, we create a luxurious, velvety texture that coats the tender tortellini.
In classic Italian cuisine, tortellini is often served in brothy soups or with hearty sauces, and this recipe draws inspiration from that tradition while keeping things entirely plant-based. It’s perfect for anyone who loves Italian soups but wants to skip the dairy without sacrificing creaminess or flavor.
What You’ll Love About This Recipe
There are so many reasons why this recipe should be on your list of go-to soups:
- One Pot, Less Mess: No one wants to be doing dishes after dinner, right? This entire dish comes together in just one pot, so you can spend less time cleaning up and more time enjoying your meal.
- Fast but Flavorful: Despite its quick cooking time, this soup has layers of rich, savory flavors that make it taste like you’ve been simmering it for hours.
- Perfect for Meal Prep: This tortellini soup stores well and tastes even better the next day. It’s ideal for preparing in advance, making it a great option for busy weekdays.
Step-by-Step Instructions
- Prepare Tomatoes and Garlic:
Place whole tomatoes and garlic cloves in the pot with olive oil. Cook until tomatoes are soft.
- Peel Tomatoes:
Once cooked, remove the tomato skins and discard.
- Add Vegetable Stock:
Pour vegetable stock and tomato paste into the pot.
- Blend the Soup Base:
Use a hand blender to make a smooth tomato base, then stir in oat cream for creaminess.
- Cook Tortellini:
Add vegan tortellini and sun-dried tomatoes. Let it simmer until tortellini is tender.
- Add Spinach:
Stir in fresh spinach and let it wilt before serving.
What to Serve with Tortellini Soup
While this one-pot soup is hearty enough to serve as a meal on its own, there are plenty of ways to make your dining experience even more enjoyable. Here are some side ideas to pair with your tortellini soup:
- Crusty Bread: There’s nothing like dipping a piece of warm, crusty bread into a bowl of creamy soup. It soaks up all that delicious broth and adds a satisfying chew to each bite.
- Garlic Bread: If you’re a fan of garlic, a side of vegan garlic bread makes the perfect companion for this creamy tortellini soup.
- Salad: Lighten things up by serving this rich soup alongside a crisp green salad with a simple lemon vinaigrette.
Storage and Reheating Tips
This Italian-inspired tortellini soup stores wonderfully in the fridge for up to 3 days. The flavors continue to meld together, making it even tastier the next day. To reheat, simply warm it on the stovetop over medium heat. If the soup has thickened overnight, add a splash of vegetable stock or oat cream to restore its creamy consistency.
While this soup is best fresh, you can also freeze it for later. If you plan to freeze it, consider cooking the tortellini separately and adding it when you reheat the soup to avoid the pasta becoming too soft.
Frequently Asked Questions
Can I use gluten-free tortellini?
Yes, absolutely! There are several brands that offer gluten-free tortellini, making this recipe accessible for those who are gluten-sensitive or following a gluten-free diet.
What other greens can I add to the soup?
Aside from spinach, you can experiment with kale, Swiss chard, or even arugula. These greens hold up well in soups and will give your dish a slightly different flavor and texture.
Is there a substitute for oat cream?
If you don’t have oat cream on hand, you can use coconut cream, cashew cream, or any other vegan cream you like. Just keep in mind that coconut cream may add a slight coconut flavor to the soup.
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!