Name: Creamy Vegetarian Tortellini Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 lb plant-based sausages ((see note 1)); 1 large diced yellow onion; 3 diced carrots; 3 ribs diced celery; 2 tablespoons Italian seasoning; 3 cloves minced garlic; 1 teaspoon fine sea salt; ½ teaspoon red pepper flakes; 1 (28 oz/794 g) can whole peeled tomatoes ((with basil, see note 2)); 6 cups vegetable broth; 12.3 oz cheese tortellini ((refrigerated or frozen, not dried)); 1 bunch chopped kale ((about 5 cups)); ⅓ cup whipping cream ((more if desired, see note 3)); Grated Parmesan cheese ((for garnish, optional))

Why you'll love this recipe

Ready in 30 minutes: Get dinner on the table fast. And, leftovers reheat quickly for easy weekday lunches and dinners.

One pot: Everything's made in one pot, so cleanup is a breeze.

High protein: This vegetarian tortellini soup recipe has almost 25 grams of protein per serving. So you'll stay full and satisfied, even without the meat.

Creamy, but not heavy: A touch of cream gives a luscious, creamy texture while still keeping it light.

A crowd pleaser: You don't need to be vegetarian to love this hearty recipe. The crispy plant-based sausage provides a savory oomph that meat eaters can enjoy too.

Ingredients (and substitutes)

This Creamy Vegetarian Tortellini Soup features pantry spices, store-bought tortellini, and fresh veggies. Here's everything you need for the recipe:

Ingredients to make vegetarian tortellini soup (tomatoes, sausage, carrots, celery, onion, garlic, stock, Italian seasoning).

Plant Based Sausage: Crispy sausage brings hearty, savory flavor and plant-based protein. We love Beyond Meat Mild Italian, but use your favorite.

Tortellini: Use a fresh (refrigerated) or frozen tortellini in this soup. Do not use dried tortellini, which will absorb too much liquid when cooking.

Whole Peeled Tomatoes: I recommend a can of whole peeled tomatoes with basil for extra flavor. But, a regular can of tomatoes works too. Or substitute canned crushed or diced tomatoes.

Cream: A little cream balances the acidity from the tomatoes. Use heavy (whipping) cream because it's less likely to curdle. You could substitute half-and-half cream, but don't use low-fat milk because it can separate. Or, leave out the cream altogether. It won't be as creamy, but it'll still be delicious.

Kale: Chopped kale pairs really well with the sausage and tortellini. You can use curly kale or lacinato kale. Or, substitute spinach or Swiss chard.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

How to make (step-by-step photos)

This one pot soup is so easy to make. And cleanup's a breeze! Here's how to make it:

Crispy brown crumbled plant based sausage with onion in a Dutch oven. — 1. Brown the plant based sausage and onion in a pot.

Carrots, celery, garlic, and spices being stirred into a pot of crumbled sausage for Tortellini Soup. — 2. Add the fresh veggies, garlic, and seasonings.

A pot with sauteed veggies, plant based sausage, canned whole tomatoes, and vegetable broth. — 3. Add the tomatoes and vegetable stock, then bring to a boil.

Tortellini being cooked in a pot of tomato veggie soup. — 4. Add tortellini and cook until tender.

Cream being poured into a pot of Vegetarian Tortellini soup with kale. — 5. Add the kale and cream. Cook just until the kale has softened.

A ladle scooping Creamy Vegetarian Tortellini Soup with Kale out of the pot to serve for dinner. — 6. Ladle the tortellini soup into bowls and garnish with Parmesan cheese if you'd like!

Find the recipe card below for the complete recipe, including all ingredients and instructions.

Tips

Don't use dried tortellini: Use fresh tortellini from the refrigerated or frozen aisle of the grocery store. Don't substitute dried tortellini from the pasta aisle. It won't cook properly in this recipe and will absorb too much liquid.

Tortellini packages differ in size: Package sizes vary by brand. If you have extra tortellini, use it to make Tortellini Pasta Salad with Pesto. Or, simply freeze or refrigerate extras in a freezer bag.

Don't overcook tortellini: Just like other pasta, you don't want to overcook it! In my experience, some brands list too much cooking time on the package. Watch as it cooks: as soon as the tortellini floats and the pasta is tender, it's ready!

Not all cream substitutes are equal: Dairy with high fat content is less likely to curdle. Heavy cream works best. You can substitute half-and-half cream. But low-fat milk will likely curdle. For a vegan substitute, I recommend barista-style creamers. They have a higher fat content than regular non-dairy milk, which helps them foam for coffee...but will also be less likely to curdle in soup!

Mix up the veggies: Feel free to add more fresh veggies, like mushrooms or bell peppers. You can swap the kale for spinach or swiss chard.