Imagine a steaming bowl of creamy tortellini soup that's rich, vibrant, and wholly plant-based-loaded with beans, fragrant herbs, and tender vegan tortellini swimming in a robust, tomato-based broth. This wholesome soup is your go-to for busy evenings: made entirely in the Instant Pot, it's ready in under 30 minutes. It's comfort food that doesn't compromise on flavor or nutrition-easy enough for weeknights, satisfying enough for leftovers.
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What is Tortellini Soup
Tortellini Soup is a comforting, savory Italian-inspired dish where tender tortellini meets a medley of beans and fragrant herbs, all simmered in a robust tomato-based broth. In its vegan form, this cozy soup becomes a plant-powered delight-full of flavor, texture, and heartiness-without needing cream or coconut milk.
This version is 100% vegan, and fully Instant-Pot friendly, making it ideal for busy evenings. With vibrant greens, aromatic herbs like basil and thyme, and protein-rich vegan tortellini, it's the kind of wholesome, satisfying dinner you'll want to make again and again.
Whether you're craving a quick weeknight meal or a bowl of pure comfort, this Vegan Tortellini Soup delivers - rich, nutritious, and ready in under 30 minutes.
Instant Pot Soups - Why I Love Them
Using an Instant Pot to make this vegan tortellini soup transforms it into a fast, efficient, and hands-off comfort meal-perfect when your day is already full. The pressure-cooking environment cooks the tortellini evenly while letting it soak up all the rich, tomato-herb flavors around it.
At home, easy vegan soups are regulars in our rotation-whether it's Dal Shorba, Tomato Soup, Broccoli Soup, or something new. What I love most about using the Instant Pot is the convenience: no constant stirring, minimal fuss, and quick turnaround. Making different vegan or vegetarian soups in the Instant Pot means less clean-up, less active cooking time, and more time to relax.
With the Instant Pot, even complex soups feel simple. And that's why this vegan tortellini soup isn't just comforting-it's practical. You get all the color, texture, and depth of flavor of a slow-simmered soup, but in under 30 minutes.
Why Make It
- 🌱 Vegan, nut-free and gluten-free friendly - 100% plant-based and allergy-friendly, made without nuts and can easily be adapted using gluten-free tortellini.
- ⚡ Instant Pot recipe - quick, hands-free, and perfect for busy days.
- 🥕 Made with basic ingredients - simple pantry staples and fresh veggies come together effortlessly.
- ⏱️ 5-minute cook time - yes, really! A wholesome meal ready in minutes.
- 🙌 Dump-and-forget kind of recipe - just add everything to the pot and let it do the work.
- 🥣 Ideal for meal prep - stores beautifully and tastes even better the next day.
- 🍲 One-pot meal - minimal cleanup, maximum flavor, and total comfort in every spoonful!
Ingredients needed 🧾
Tortellini - I use fully cooked store-bought vegan tortellini so it just needs warming through. If you use dry tortellini, simply add extra water or broth and increase the cook time slightly to let it soften fully.
Spinach - Tossing in fresh or frozen spinach gives the soup a vibrant pop of green and a nutrition boost. You can swap in kale, beet leaves, or Swiss chard if you prefer a heartier green.
Aromatics - Onion, jalapeño, and garlic build the flavor foundation, giving your soup depth and a gentle kick.
Sauce / Base - I use marinara pasta sauce for richness and ease. Alternately, you can go with diced tomatoes + tomato puree, tomato sauce, or even tomato soup if that's what you have on hand.
Beans - I add canned cannellini beans (white kidney beans) to round out the soup and make it more filling. They bring in extra protein and fiber - very nourishing.
Herbs and Seasoning - A blend of thyme, oregano, rosemary, red pepper flakes, dried parsley, plus fresh basil and cilantro gives the soup a layered, full-bodied herbal profile.
Parmesan / Final Touch - I finish with dairy-free Parmesan cheese shreds for umami and balance. If you prefer, nutritional yeast works beautifully too for a cheesy flavor without dairy or nuts.
To achieve the perfect soup consistency, use water or low-sodium vegetable broth, which also allows you to control the saltiness while keeping the flavors balanced.
How to make it 🔪
- Start with aromatics: Turn on the Instant Pot and set it to Sauté mode. Add a splash of olive oil, then fry minced garlic and jalapeno until fragrant.
- Sauté the onions: Add chopped onions and cook until they turn soft and translucent, releasing that beautiful aroma.
- Add the sauce: Stir in the marinara sauce (or your favorite tomato base) and mix well so it coats the onions evenly.
- Add the beans: Drain and rinse canned cannellini beans, then add them to the pot. Mix everything gently so the flavors start to come together.
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- Season the soup: Sprinkle in dried oregano, red pepper flakes, thyme, rosemary, along with salt and pepper. Stir to combine all the flavors.
- Add liquid: Pour in water or vegetable broth and adjust salt and pepper as needed.
- Add the tortellini: Gently fold in your vegan tortellini, ensuring it's submerged in the flavorful broth.
- Pressure cook: Press Cancel to exit sauté mode. Close the lid, set the Instant Pot to Manual / Pressure Cook mode for 5 minutes. Once done, carefully release the pressure manually.
- Add the greens: Open the Instant Pot and stir in fresh spinach until it wilts and blends beautifully with the soup.
- Garnish for flavor and color: Sprinkle with fresh parsley, chopped cilantro, and torn basil leaves for a vibrant, herbaceous touch.
Serving suggestions 🍽
Top your Vegan Tortellini Soup with shredded vegan Parmesan cheese or nutritional yeast for a creamy, indulgent finish. Serve piping hot in bowls with crusty bread, a simple side salad, or for a special touch, pair it with Scones, Garlic Bread, or savory Biscotti.
This hearty, plant-based soup is not only vegan, and nut-free, but it's also a perfect one-pot meal for busy weeknights, cozy fall evenings, or chilly winter days. With its vibrant veggies, tender tortellini, and aromatic herbs, it's a wholesome, comforting meal that warms the soul while staying nutritious and satisfying.
Top recipe tips 💭
When buying vegan tortellini, always check the ingredients to ensure it's dairy-free. If needed, pick gluten-free tortellini to keep the soup allergy-friendly. For a richer, creamier soup, stir in full-fat coconut milk, vegan cream cheese, dairy-free cream cheese, or vegan sour cream at the end. This adds indulgence while keeping it plant-based. To add more heat, consider incorporating red pepper flakes, chili oil, or a splash of hot sauce during cooking. Adjust to your preferred spice level.
These tweaks let you customize your tortellini soup based on dietary needs, pantry staples, or personal preference - all while keeping it hearty, wholesome, and full of flavor.
FAQs 📖
If you're using dry vegan tortellini instead of fully cooked, it's easy to get tender, flavorful pasta in your soup. Here's how:
Increase the liquid: Add a bit more vegetable broth or water than the original recipe calls for, so the tortellini has enough liquid to cook properly.
Add the tortellini at the right time: For Instant Pot recipes, add dry tortellini after the aromatics, sauce, and beans/veggies are in the pot. Make sure it's submerged in the broth. Do not mix.
Adjust cook time: Dry tortellini typically takes a few minutes longer under pressure than fully cooked tortellini. Follow the package instructions and add 2-3 minutes extra if needed.
Check texture before serving: After pressure cooking, open the lid and test a tortellini. If it needs more time, simply sauté in the broth for a few minutes until tender.
Finish with greens and toppings: Add spinach, herbs, and vegan Parmesan after cooking, just like the standard recipe, for a vibrant and flavorful bowl.
Tip: Using dry tortellini is perfect for meal prep or pantry-friendly cooking, as it allows the soup to cook from scratch with minimal pre-cooked ingredients.
Instead of cannellini beans, you can try pinto beans, chickpeas, kidney beans, soy beans, pigeon peas, or black-eyed peas. Prefer a lighter, pasta-focused soup? You can skip the beans altogether and still enjoy a hearty, flavorful vegan tortellini soup.
One of the best things about Vegan Tortellini Soup is how versatile it is - you can customize it with whatever you have on hand. Add veggies, grains, or plant-based proteins to make it heartier and more satisfying.
Vegetables: Mushrooms, broccoli, bell peppers, kale, spinach, zucchini, potatoes, sweet potatoes, carrots, or even jackfruit work beautifully.
Grains and legumes: Cooked rice, quinoa, or lentils can bulk up the soup and add extra fiber and protein.
Plant-based proteins: If you're missing a meaty texture, try adding tofu, tempeh, soy curls, vegan chicken, soya chunks, soy granules, or vegan sausage for a filling, savory boost.
These additions make the soup hearty, nourishing, and perfect for meal prep, while keeping it plant-based, gluten-free friendly, and allergy-conscious..
If you don't have marinara sauce on hand, don't worry! There are plenty of delicious alternatives that work perfectly as the soup base. You can use diced tomatoes with tomato puree, canned tomato sauce, makhani sauce, for a fresh, vibrant flavor.
Other options include:
Store-bought or homemade tomato soup for a creamier, comforting base 🍲
Red Pasta sauce if you want a richer, seasoned flavor 🍝
Salsa for a zesty, slightly spicy twist 🌶️
Enchilada sauce for a bold, smoky flavor with a Mexican flair 🌿
These substitutions make your Vegan Tortellini Soup versatile, quick, and easy to adapt to what's in your pantry, while keeping it plant-based, hearty, and flavorful.
One of the best things about this Vegan Tortellini Soup is how customizable it is - you can get creative based on what you have on hand! I love finishing my bowls with red pepper flakes, fresh cilantro, vegan Parmesan cheese, and crunchy croutons for texture and flavor. 🌶️🌿
Other tasty options include:
Avocado slices for creaminess 🥑
Fried onions for a savory crunch 🧅
Nutritional yeast for a cheesy, umami boost 🧀
Fresh basil or parsley for a bright, herbaceous note 🌿
Toasted seeds or nuts (if not nut-free) for added crunch 🌰
These toppings let each bowl of tortellini soup feel personal, indulgent, and perfectly balanced, making it a fun and wholesome plant-based meal for any season.
This Vegan Tortellini Soup thickens as it cools, so proper storage is key for maintaining its perfect consistency. You can:
Refrigerate: Transfer the soup to a large airtight container and store in the fridge for 4-5 days.
Portion and store: Divide the soup into individual serving containers for easy grab-and-go meals or meal prep.
When ready to enjoy, reheat gently on the stove or in the microwave, then top with your favorite herbs, vegan Parmesan, or croutons for a fresh, flavorful bowl every time. 🌿🧀🥖
Tip: Add a splash of water or vegetable broth when reheating if the soup has thickened too much.
Freeze this healthy vegan soup - this soup freezes well. Allow it to cool completely before transferring to airtight containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, reheat on the stove or in the microwave, adding a splash of water or broth if needed.
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Recipe 📖
The Best Vegan Tortellini Soup Recipe (Quick Instant Pot Version)
Equipment
Ingredients
- 10 oz refrigerated vegan tortellini
- 1 tablespoon olive oil
- 4-5 cloves garlic
- 1 onion
- 1 green chilly
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 15.5 oz cannellini beans
- 15.5 oz marinara sauce
- 2 cups spinach
- 1 cup basil
- cilantro
- 5 cups water or veg broth
- salt
- ⅓ cup vegan Parmesan cheese
Instructions
- Turn on the Instant Pot and set it to Sauté mode. Add a splash of olive oil, then fry minced garlic and jalapeno until fragrant.
- Add chopped onions and cook until they turn soft and translucent, releasing that beautiful aroma.
- Stir in the marinara sauce (or your favorite tomato base) and mix well so it coats the onions evenly.
- Drain and rinse canned cannellini beans, then add them to the pot. Mix everything gently so the flavors start to come together.
- Sprinkle in dried oregano, red pepper flakes, thyme, rosemary, along with salt and pepper. Stir to combine all the flavors.
- Pour in water or vegetable broth and adjust salt and pepper as needed.
- Gently fold in your vegan tortellini, ensuring it's submerged in the flavorful broth.
- Press Cancel to exit sauté mode. Close the lid, set the Instant Pot to Manual / Pressure Cook mode for 5 minutes. Once done, carefully release the pressure manually.
- Open the Instant Pot and stir in fresh spinach until it wilts and blends beautifully with the soup.
- Sprinkle with fresh parsley, chopped cilantro, and torn basil leaves for a vibrant, herbaceous touch. Top your Vegan Tortellini Soup with shredded vegan Parmesan cheese or nutritional yeast for a creamy, indulgent finish. Serve piping hot in bowls with crusty bread
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