Quick Vegan Tortellini Soup with Cashew Cream

Name: Quick Vegan Tortellini Soup with Cashew Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian, Mediterranean
Ingredients: 1 1/2 tablespoons olive oil; 1 white or yellow onion, chopped; 3 carrots, trimmed, peeled or scrubbed, and chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 28 ounces diced or crushed tomatoes, with their juices ((1 28-ounce / 800g can)); 1 1/2 cups cooked kidney or cannellini beans ((240g, or one 15-ounce / 425g can, drained and rinsed)); 2 1/2 cups vegan tortellini ((one 9-ounce/255g package; substitute 1 1/2 cups of a small or medium pasta shape of choice)); 3 1/2 cups vegetable broth ((830ml)); 2 teaspoons Italian seasoning ((substitute 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary)); 1 small bunch curly or lacinato kale, stemmed and torn into small pieces ((about 4 cups/60g after preparation)); 2 tablespoons cashew parmesan cheese ((plus extra for topping individual portions)); 1/4 cup all-purpose cashew cream ((60ml; optional))

Instructions

Prep:10minCook:30min

This vegan tortellini soup is so cozy and satisfying. Store-bought, plant-based tortellini makes it easy to prepare the soup in 30 minutes. The addition of beans, greens, and vegetables make the this one-pot meal as wholesome as it is comforting!

Updated at: Sat, 12 Sep 2026 07:53:02 GMT