This Vegan Tortellini Soup is the perfect cozy soup to enjoy a big bowl of during the winter months. It’s a brothy soup filled with cheesy tortellini, vegan sausage, Italian herbs, creamy coconut milk, and tons of freshly chopped kale! Brown the sausage and onions, then let the slow cooker work its magic.
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- Packed with tons of flavor. This soup broth is made with just a few pantry staples, yet is bursting with SO MUCH FLAVOR. It’s one of my family’s favorite recipes!
- Cooks hands free in the slow cooker. It takes just 10 minutes or so to get this soup into the crockpot and then the soup broth slow cooks all day to meld the flavors and make a creamy flavorful broth! Perfect easy weeknight meal.
- Great way to use up fresh veggies. In addition to carrots and kale, you can also add additional veggies like green beans, zucchini, mushrooms, or fresh tomatoes if you need to use them up.
Ingredient Notes
- Vegan sausage – My favorite vegan sausage to use in this Vegan Tortellini Soup is Beyond Sausage Hot-Italian. In terms of taste and texture, I find it to be one of the most realistic vegan sausage brands (check. out my 35 Favorite Beyond Sausage Recipes!). I can also regularly find it on super sale at my local Grocery Outlet for $2.99/pack and purchase a few to keep on hand in the freezer. Feel free to use your favorite Italian-style vegan sausage brand.
- Spices – This soup is seasoned with a simple combination of dried oregano, basil, thyme, red pepper flakes, kosher salt, and black pepper. If you are out of individual spices, replace the oregano, basil and thyme with 2 tablespoons of Italian seasoning.
- Vegetable broth – I recommend using a low-sodium broth and adding additional salt to taste. I prefer vegetable broth in this vegan tortellini soup recipe, but a vegan chicken broth would work well, too.
- Crushed tomatoes – Adds a deep, rich tomato flavor to the base of the soup and balances the creamy flavors. If you are sensitive to sodium, use salt-free crushed tomatoes. If you want a spicier soup broth, use fire-roasted crushed tomatoes.
- Vegan tortellini – I’ve only been able to find fresh tortellini in stores near me, but if you are using dried tortellini, you will need to add them to the soup earlier as they take longer to cook. My favorite vegan tortellini to use is by Kite Hill, but it can be expensive and hard to find. If you are in the United States, Trader Joe’s sells a vegan ravioli that is significantly cheaper and would work fine in this soup!
- Coconut milk – Adds a rich creaminess without use of heavy cream or other dairy products. Don’t worry – this soup does not taste like coconut!
- Kale – Fresh or frozen will work. You can also replace the kale with another leafy green such as swiss chard or fresh or frozen baby spinach for a spinach tortellini soup!
💲 Money saving tip! Skip the cartons of vegetable broth at the grocery store and purchase Better than Bouillon Seasoned Vegetable Base at your local Costco. It’s a shelf stable bouillon paste that makes 100 cups of broth and sells for just $7 per jar or $0.07 per cup! Don’t buy it on Amazon – it is way overpriced.
How to Make Vegan Tortellini Soup
- Cook the onion and sausage. In a large skillet, over medium heat, add the olive oil and heat until warm. Add the onion and vegan sausage, breaking the sausage up with a wooden spatula until crumbled. Cook, stirring frequently, until the sausage is cooked through and the onion is fragrant and translucent.
- Add garlic. Stir in the minced garlic cloves and cook for another minute or so. Stir constantly to prevent the garlic from burning.
- Add ingredients to your slow cooker bowl. Transfer the sausage and onion mixture to a 6 quart slow cooker bowl, along with the carrots, dried spices, vegetable broth, and crushed tomatoes.
- Cook on low for 6 hours or high for 3 hours. Stir the ingredients until well combined, then set your slow cooker to cook on low for 6 hours or high for 3 hours.
- Stir in the vegan tortellini. Once the time is up, stir in your vegan tortellini and cook for 5-7 minutes, or until tender.
- Add coconut milk, vegan parmesan, and kale. Finally, stir in the coconut milk, vegan parmesan cheese and chopped kale and cook until the coconut milk is warmed through and the chopped kale is bright and tender.
- Serve. Serve immediately while warm, garnished with fresh parsley and a side of crusty bread. Enjoy!
Make Ahead Instructions
If you’d like to make this creamy vegetarian tortellini soup for meal prep, there are a few options.
- Cook in advance: This tortellini soup can be cooked in advance and stored in an airtight container in the refrigerator for up to 3 days. To ensure the tortellini does not become too soft and mushy, I’d recommend cooking the soup as is without the tortellini (cook and store it separately!), then stir the cooked tortellini into the soup just before reheating.
- Prep the soup ingredients in advance: You can also place the browned sausage, onion, garlic, carrots, dried spices, and crushed tomatoes in a large bag or airtight container and refrigerate until ready to cook. Then, when ready to cook, dump the ingredients in the slow cooker, add the vegetable broth and resume the cooking instructions. This is a great option if you’d like to cook fresh but don’t have time to prep in the mornings!
Can I freeze this soup?
This vegan tortellini soup is freezer-friendly, but similar to my make ahead instructions (see above!), I’d recommend either freezing the cooked base of the soup as is without the tortellini or freezing the ingredients in a freezer-safe container or bag together before slow cooking. Then, when ready to cook, dump the ingredients into the slow cooker straight from frozen, add the broth and resume the cooking instructions as recommended.
Freezing the tortellini in the cooked soup is not recommended – it will overcook and become soft and mushy.
Serving Suggestions
As is, this creamy tortellini soup is the perfect comfort food to warm you up during the cold weather. It’s an easy meal to throw together for lunch or dinner, and can even be made in advance for meal prep (see the above sections!). I love to serve it with crusty bread like Vegan Garlic Bread or warm, buttery biscuits, but it can also be paired with simple sides, such as Crispy Air Fryer Brussels Sprouts or Air Fryer Green Beans.
More Slow Cooker Recipes You’ll Love
Vegan Tortellini Soup Recipe
This Vegan Tortellini Soup is the perfect cozy soup to enjoy a big bowl of during the winter months. It's a brothy soup filled with cheesy tortellini, vegan sausage, Italian herbs, creamy coconut milk, and tons of freshly chopped kale! Brown the sausage and onions, then let the slow cooker work its magic.
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What You’ll Need
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion - diced
- 14 oz vegan sausage links - crumbled – (I used Hot Italian Style Beyond Sausage)
- 4 garlic cloves - minced
- 3 large carrots - sliced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups low sodium vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (9 ounce) package vegan tortellini - I used Kite Hill
- ⅔ cup full fat coconut milk
- ⅓ cup vegan parmesan cheese
- ½ bunch kale - roughly chopped into bite-sized pieces
- Fresh parsley - chopped, for garnish
- Crusty bread - for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and vegan sausage, breaking the sausage up with a spoon. Cook until the sausage is cooked through and the onion starts to turn translucent.
- Add garlic and cook for another minute. Remove from the heat.
- Add sausage and onion mixture to your slow cooker, along with carrots, dried oregano, dried basil, dried thyme, red pepper flakes, kosher salt, black pepper, vegetable broth, and crushed tomatoes. Stir to combine.
- Cook on high for 3 hours or low for 6 hours.
- When the time is up, stir in the vegan tortellini and cook on low until tender, about 5 to 7 minutes.
- Finally, stir in coconut milk, vegan parmesan cheese, and chopped kale and let cook until warmed through and the kale is bright and tender.
- Serve hot garnished with fresh parsley and a side of crusty bread.
Recipe Notes
Make Ahead Instructions: If you’d like to make this creamy vegetarian tortellini soup for meal prep, there are a few options.
- Cook in advance: This tortellini soup can be cooked in advance and stored in an airtight container in the refrigerator for up to 3 days. To ensure the tortellini does not become too soft and mushy, I’d recommend cooking the soup as is without the tortellini (cook and store it separately!), then stir the cooked tortellini into the soup just before reheating.
- Prep the soup ingredients in advance: You can also place the browned sausage, onion, garlic, carrots, dried spices, and crushed tomatoes in a large bag or airtight container and refrigerate until ready to cook. Then, when ready to cook, dump the ingredients in the slow cooker, add the vegetable broth and resume the cooking instructions. This is a great option if you’d like to cook fresh but don’t have time to prep in the mornings!
Nutrition
Calories: 171kcal | Carbohydrates: 16g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 521mg | Potassium: 499mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6225IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 5mg
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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