This vegetarian Creamy Tortellini Soup is a favorite in my family! I’ll also share with you how to make this recipe completely vegan without compromising the flavor. So let’s get right into it, shall we?
In a large stock pot, add oil, diced onions, carrots and celery. Saute until the vegetables are tender.
Next, add sliced mushrooms.
And the seasonings. I used Italian seasoning blend, salt, pepper and minced garlic. Cook until the mushrooms are tender.
Add the vegetable stock and bring to a boil.
The recipe calls for a white sauce seasoning packet and evaporated milk. You can buy a vegan coconut evaporated milk here {*affiliate link}. For the white sauce, you can create a simple bechemel (details in the recipe card).
The cheese tortellini is added. I have heard of a vegan version, but have yet to locate it. That being said, I have been seeing lots of vegan ravioli and that would be a perfect substitution in this recipe!
If you are really handy in the kitchen, you could even make your own vegan tortellini. I am going to work on this one for you. Stay tuned…
Cover and over a low boil, continue cooking until the pasta is thoroughly cooked.
Add fresh spinach, give a good stir and cover for 2 minutes to wilt.
Ladle the soup into bowls and add a parmesan (or vegan parmesan). This is optional.
Garnish with fresh parsley.
Did you make this recipe for Creamy Tortellini Soup? Leave me a comment below and let me know what you thought!
And if you enjoyed this recipe, why not PIN IT FOR LATER? 🙂
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Creamy Tortellini Soup
Ingredients
- 2 tbsp Olive Oil
- 1/2 c Onion diced
- 3/4 c Carrots diced
- 1/2 c Celery diced
- 8 oz Mushrooms sliced or quartered
- 1-1/2 tsp Italian Seasoning
- 1/2 tsp Salt or more to taste
- 1/4 tsp Pepper or more to taste
- 1 clove Garlic minced
- 1 c Vegetable Broth
- 1 packet White Sauce/Alfredo Sauce Mix located where you find gravy or sauces in the grocery store
- 1 c Water
- 1 can Evaporated Milk or VEGAN Coconut Evaporated Milk (see link in post)
- 1 package Cheese Tortellini or VEGAN alternative
- 2 c Fresh Spinach try to find baby spinach if you can
- Parmesan or VEGAN alternative
- Fresh Parsley for garnish
Instructions
- Add oil to a large stock pot along with onions, celery and carrots. Saute until vegetables are tender.
- Add the sliced mushrooms, seasonings and garlic. Saute until mushrooms are tender.
- Add vegetable broth and bring to a boil.
- Meanwhile, whisk together one package of white sauce/alfredo sauce mix.
- VEGAN ALTERNATIVE TO WHITE SAUCE PACKET:1 tbsp vegan margarine; 1 tbsp all-purpose flour; 1 cup almond milk.Melt the vegan margarine, whisking in the flour until there are no more lumps. Add the almond milk a bit at a time until incorporated, whisking until smooth and slightly thickened.
- Add the evaporated milk (or VEGAN alternative - see link in blog post).
- Add the dried cheese tortellini. Vegan pastas ARE available. If all you can find are the mini ravioli, that would work just fine here! Cover and allow to cook at a low boil until the pasta is tender and heated through (see package instructions).
- Add the fresh spinach and cover for two minutes.
- Ladle into soup bowls and top with parmesan (or VEGAN alternative) and garnish with fresh parsley.
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