Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Creamy Tomato Tortellini Soup with Basil. A must save recipe, easily made vegan.
You know I’m on a mission to create more easy weeknight dinners. While I may love to cook, I still struggle with the time, energy and creativity it takes to come up with kid-friendly recipes every single night.
This creamy tomato tortellini soup was born out of the idea that both my kids love tortellini and red sauce so why not combine the two? It’s one part creamy tomato soup and one part pasta. A simple, yummy meal that my entire family enjoyed– a rarity with two toddlers.
If you love the combo of traditional tomato soup and grilled cheese, you’ll love this one-pot version!
To make this creamy tomato soup (without any heavy cream!) you’ll need a handful of pantry ingredients and your favorite package of tortellini. My favorite dairy-free tortellini pasta is from Kite Hill, but any tortellini will work in this recipe.
Start by heating the olive oil in a large pot or dutch oven over medium heat. Add the chopped onion and cook until slightly softened, taking care not to burn. Next, add in the garlic, red pepper flakes and Italian seasoning and cook for another minute until just fragrant.
Stir in the canned tomatoes, broth and salt then simmer over low heat for 30 minutes. This allows the flavors to simmer together and the tomatoes to thicken and concentrate. Taste, adding more salt as desired; depending on the saltiness of your broth, you may not need any additional salt or you may need another 1/4 teaspoon or so.
Blend the soup using an immersion blender or regular blender; you may need to do this in batches depending on the size of your blender. Return the soup to the pot, then add in the tortellini and basil and cook until tortellini are just tender, about 5-6 minutes.
Divide into soup bowls and serve!
Garnish with extra torn basil leaves, red pepper flakes and a sprinkle of regular or dairy-free parmesan cheese.
The tortellini will continue to expand as it sits, so I don’t recommend making this one too much ahead of time. You can make the tomato soup ahead of time, then warm and add in the tortellini right before serving.
Store any leftovers in an airtight container in the fridge for 4-5 days. This recipe won’t freeze well because of the tortellini, but it can make for a great freezer soup.
To do this, make the tomato soup portion of the recipe as directed, then let cool and place in a freezer-safe container. Freeze for up 3-4 months. When ready to serve, remove from the freezer and let thaw overnight. Warm in a soup pan, then add in the tortellini before serving to cook through.
Garnish with extra fresh basil leaves for a fresh, bright taste.
I hope you love this creamy tomato tortellini soup as much as we do! If you try it, make sure to come back to leave a comment and rate it. Seeing you make my recipes makes my day and your feedback helps other readers!Print
One Pot Creamy Tomato Tortellini Soup! This healthy, vegetarian or vegan one pot soup is super delicious and kid friendly. Simple tomato soup with cheesy tortellini and fresh basil.
My favorite dairy-free tortellini are from Kite Hill, which is what I used to test and photograph this recipe. Not sponsored, that’s just the brand that we buy often– especially when they are on sale! However, any tortellini will work here.
Any kind of cream works– cashew cream, non-dairy cream or heavy cream all work in this recipe! Also totally fine to leave it out; just won’t be as creamy.
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