Dairy-Free Vegan Creamy Tortellini Soup
Hearty plant-based soup combining seasoned vegan sausage, cheese tortellini, and navy beans in a tomato-based broth enriched with oat milk. Fresh spinach adds brightness while oregano, basil, thyme, and rosemary create savory depth. Serve this comforting one-pot meal for weeknight dinners or meal prep. This version balances creamy texture with Italian aromatics and protein-rich legumes, delivering satisfying comfort food without animal products.
Ingredients
- 12 ounce ground vegan sausagelentils1.5cupplant-based
note: increases cook time by 5 minutes
- 1 package vegan cheese tortellini
- 1 ½ cup navy beanswhite beans1.5cuplegume
note: similar texture and flavor
- 4 cup fresh baby spinach
- 3 clove garlic
- 1 yellow onion, diced
- 2 tablespoon all-purpose flour
- 1 can tomato sauce
- 5 cup vegetable broth
- ⅓ cup oat milk
- 1 tablespoon ground oregano
- 1 teaspoon dried basil
- 1 teaspoon fresh thyme
- 2 teaspoon fresh rosemary
- salt(optional)
- ground black pepper(optional)
- olive oil(optional)
Instructions
- 1
Heat olive oil in a pan over medium heat.
- 2
Add vegan sausage and cook until lightly browned, about 3-5 minutes.
- 3
Stir in garlic, onion, oregano, basil, thyme, rosemary, salt, and pepper. Cook for about 3 minutes.
- 4
Whisk in flour for about 1 minute.
- 5
Slowly whisk in vegetable broth and tomato sauce.
- 6
Add tortellini and navy beans, bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until tortellini is cooked and sauce thickens.
- 7
Stir in spinach until wilted, about 1 minute.
- 8
Add oat milk, salt, and pepper. Stir well for about 1 minute and serve.
Tips
Whisk flour slowly into broth to prevent lumps and ensure a smooth, silky sauce.
Do not overcook spinach; add just before serving to retain bright color and nutrients.
Good to Know
Refrigerate in airtight containers up to 3 days. Freezer-friendly up to 2 months; thaw overnight in refrigerator before reheating gently over medium-low heat.
Prepare through step 4 (after adding broth and sauce). Cool, refrigerate up to 12 hours, then resume from step 5. Alternatively, freeze the base without pasta and spinach for up to 2 months.
Ladle into bowls and garnish with fresh basil or thyme. Pair with crusty bread or a simple green salad. Serves 4-5 as a main course.
Common Mistakes
Do not skip the flour roux to avoid thin, watery broth.
Do not add oat milk before reducing heat to prevent curdling.
Do not stir aggressively while simmering to avoid breaking apart tortellini.
Substitutions
Dairy-Free Swaps
General Alternatives
note: increases cook time by 5 minutes
FAQ
Can I use a different type of pasta?
Yes. Use any filled pasta like ravioli or agnolotti, adjusting cook time as needed. Unfilled pasta works too but may sink and absorb broth unevenly.
What if I don't have oat milk?
Substitute with any non-dairy milk (almond, soy, coconut). Coconut milk adds richness; almond adds subtle sweetness. Maintain the 1/3 cup ratio.
How long does this soup keep, and can I freeze it?
Refrigerate up to 3 days in airtight containers. Freezes up to 2 months; thaw overnight in refrigerator and reheat gently over medium-low heat to preserve texture.