by This creamy Easy Vegan Tortellini Soup only takes 20 minutes to whip up in one pot and is packed with almost 20g of protein and 10g of fiber per serving, thanks to the canned white beans! It’s the perfect easy weeknight dinner recipe that’s equal parts hearty and healthy!
Friends, I’ve shared TONS of easy and healthy soup recipes over the years, and one thing that keeps me sharing them time and time again is the endlessly delicious combinations, like this 20-Minute Easy Vegan Tortellini Soup that’s made completely in one pot!
It’s a creamy vegan soup that’s rich, cozy, and full of garlicky, herby flavor with tender tortellini, nourishing kale and hearty white beans in every bite.
White Beans Add Tons of Protein and Fiber
As you probably already know, I’m a Registered Dietitian, which means I’m on a mission to not only share really yummy vegan soups, but I also want to make sure they’re balanced enough with protein and fiber to be eaten as a main dish, and this tomato and tortellini soup totally checks all of those boxes with almost 20 grams of protein and 10 grams of fiber per serving!
The secret ingredient? White beans! I’m constantly testing and sharing lots of easy bean and legume recipes since I just can’t get enough of how easy they are to add to so many recipes, and this soup is no different!
Now, I used white navy beans in this quick, healthy tortellini recipe, but I’ve also tested it with both lentils and chickpeas and they both work beautifully, so if that’s what you have, feel free to use ’em!
Wanna add some extra veggies to this easy weeknight dinner? My 5-Minute Fresh Green Salad with Lemon Garlic Vinaigrette pairs beautifully and can be whipped up while the soup is simmering on the stove!
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The Secret To a Creamy Vegan Soup!
Now, most creamy soups use heavy cream, but I’ve tested this dairy-free vegetarian soup with canned coconut milk, soy milk, AND oat milk, and all three work beautifully to add that classic creamy texture!
Personally, I liked using canned coconut milk the best, since it adds the most creaminess without making the soup taste coconutty. But you do you! It’s also what I used in my super popular 25-Minute Vegan Creamy Marry Me Gnocchi Soup, so if you have some leftover coconut milk, try that one next!
My other hack for adding creaminess that I use in tons of my recipes? Nutritional yeast! It adds a delicious, ‘cheesy’ flavor for this dairy-free creamy soup that can’t be beat!
I used vegan tortellini in this soup, but feel free to use whatever your favorite tortellini is; it’ll turn out delicious either way!
The One Pot Wonder Soup!
20-Minute Easy Vegan Tortellini Soup with White Beans
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 6 cloves of garlic, minced
- 2 tsp italian seasoning
- 156 ml tomato paste
- 1 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 540 ml white navy beans, drained and rinsed
- 4 cups vegetable stock
- 1 cup canned coconut milk, can be subbed for unsweetened soy or oat milk
- 280 g tortellini of your choice
- 1/4 cup of packed basil, sliced
- 2 cups kale, destemmed and diced, I used frozen
- 3 tbsp nutritional yeast
Equipment
- 1 Large pot
Instructions
- In a large pot over medium heat, sauté the onion and garlic in olive oil until the onion becomes translucent, about 2-3 minutes.
- Add the Italian seasonings, tomato paste, salt and pepper and sauté for another 1-2 minutes.
- Add the white beans, vegetable stock and canned coconut milk and bring the soup to a low boil. Add the lid and reduce the heat to low and let simmer for 7-10 minutes to let the flavors develop.
- Add the tortellini directly to the soup and cook per package instructions. Typically, this means cooking until the tortellini starts floating to the top of the soup, which took about 5 minutes for me.
- Once the tortellini is cooked, stir in the basil, kale, and nutritional yeast until the kale is wilted and enjoy!
