This Tomato Tortellini Soup Recipe is cooked in one pot for easy clean up! It uses freezer and pantry ingredients for a healthy soup in 30 minutes! Serve with a fresh side salad and a thick slice of sourdough bread! Great to batch cook, meal prep, or make ahead.
This One Pot Tomato Tortellini Soup Recipe Is:
- Creamy
- Thick
- Satisfying
- Hearty
- Loaded with flavor
- Can be made vegan, vegetarian, gluten free, dairy free
- Great to meal prep and make ahead of time!
Easy Weeknight Tortellini Soup Recipes!
This tomato tortellini soup recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
One of the BEST Pantry Soup Recipes
This tomato tortellini soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Vegetarian Tomato Tortellini Soup Recipe?
- Tortellini: use any kind you like! You can use homemade tortellini (tofu ricotta + parsley filling, yum!) or store bought. Kite Hill makes a vegan tortellini that is made from almonds. Or if you can’t find a vegan version, you can use gnocchi, or any other filled pasta of your choice!
- Olive Oil: I like Zoe brand because it has amazing flavor. And it’s inexpensive for a liter, making this a great value olive oil for the quality you get!
- Garlic: while we like fresh garlic, I’ve been loving this heirloom jarred garlic in recipes lately, 10/10 would recommend as it lasts longer in the fridge than fresh garlic.
- Onion
- Vegetable Stock or Bouillon: I like Better than Boullion’s Vegetable Base because it is low sodium and has a fantastic flavor. I add a scoop of the bouillon to my soups, stews, and chilis!
- Diced Tomatoes: I get these great boxed tomatoes from Colavita because they have no sodium and boxes are more sustainable and eco-friendly than cans. About the same price as canned too – but so much better for the environment!
- Tomato Paste – I use Hunt’s no salt added, because #low sodium 🙂
- Mixed frozen vegetables: I used a mix of peas, corn, carrots, and spinach.
- Coconut Milk: I like unsweetned coconut milk powder to give this soup a wonderful creamy texture. You can also make your own cashew cream by blending 1/2 cup raw unsalted cashews with 1/2 cup hot water instead of coconut milk.
- Parsley: for a bright, fresh finish!
One Pot Vegetarian Soup Recipes For the Win!
This creamy tomato tortellini soup recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these winter months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
How Do I Make This One-Pot Tortellini Soup Recipe?
- In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and saute for 5 or 6 minutes until the veggies begin to soften. Add the vegetable stock and bring to a boil.
- Add the tortellini directly into the boiling water, along with the diced tomatoes, tomato paste, and mixed vegetables. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
- Add the cashew cream or coconut cream, and the fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt or pepper.
- I divided my soup into 5 jars, and had a healthy meal prep lunch ready. Mangia!
How To Meal Prep Tortellini Soup
You can easily meal prep this creamy vegetarian tortellini soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
Other Amazing Plant Based Meal Prep Soup Recipes You’ll Love!
Creamy Tofu Noodle Soup (Vegan, Gluten Free)
Butternut Squash and White Bean Soup (Vegan, Gluten Free)
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
30 Minute Roasted Tomato Chickpea Soup Recipe (Vegan, Gluten Free)
& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredients I Use For My Tomato Tortellini Soup!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this healthy tomato tortellini soup recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Tomato Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 cup sweet onion
- 4 garlic minced
- 8 cups No-Salt-Added Vegetable Stock
- 1 16 ounce package dried pesto tortellini, vegan
- 1 28 ounce No-Salt-Added Diced Tomatoes
- 1 6 ounce No-Salt-Added Tomato Paste
- 2 cups mixed vegetables I used a frozen pea/carrot mix
- 1/2 cup light cream
- 1/2 cup fresh parsley
- Himalayan Sea Salt and Pepper to Taste
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and saute for 5 or 6 minutes until the veggies begin to soften. Add the vegetable stock and bring to a boil.
- Add the tortellini directly into the boiling water, along with the diced tomatoes, tomato paste, and mixed vegetables. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
- Add the cashew cream or coconut cream, and the fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt or pepper.
- I divided my soup into 5 jars, and had a healthy meal prep lunch ready! Mangia!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
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