Every fall and winter, I watch Italian tortellini soup trend all over my feed, and almost every tortellini soup recipe calls for sausage, cheese tortellini, or heavy cream. So the day I spotted dairy-free tortellini at my grocery store, I brought it home and set out to make a vegan tortellini soup that could stand up to the classic. This recipe is the result of many rounds of testing.
I found that celery gave the soup a sharp, bitter taste and a stringy texture, and zucchini turned mushy and released water that diluted the flavors. Cannellini beans were the winner, giving the broth a smooth, buttery body without any cream or cashews. Spinach and a tomato base turned out to be the best pairing, and after testing several dairy-free tortellini, Kite Hill's refrigerated tortellini (not the dried kind) won for taste and for holding its shape in the soup.
I'm very particular about flavor and can't stand bland food, so you can make this one without any fear. This spinach tortellini soup is hearty, herby, 100% plant-based, and ready in under 30 minutes with just 5 minutes of pressure cooking in the Instant Pot. Make it once and I promise it'll be on repeat all fall and winter!
🔍 Quick Look: Vegan Tortellini Soup Recipe
- 🌍 Cuisine: Italian-inspired
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 15 minutes, including 5 minutes of pressure cooking
- 🕒 Total Time: under 30 minutes
- 👥 Servings: 6 people
- 📊 Calories: ~ 266.41 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Instant Pot (stovetop option in the FAQs)
- 👩🍳 Flavor Profile: Tomato-y, herby, and mildly spicy
- ⭐ Difficulty: Easy, one-pot
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What is Tortellini Soup
Tortellini soup is a comforting Italian-style soup made by simmering tortellini, small ring-shaped stuffed pasta, in a flavorful broth. Tortellini come from the Emilia-Romagna region of Italy, where they're traditionally served in a simple broth as tortellini in brodo, the original way of enjoying tortellini in soup. The Italian tortellini soup most of us know today is heartier, with vegetables, beans, or greens simmered in a tomato or cream broth, and often sausage.
My vegan tortellini soup blends a classic tomato tortellini soup and a spinach tortellini soup together beautifully. Marinara makes the base, cannellini beans add protein and body, and spinach goes in at the very end for an extra boost of nutrition.
Love Italian soups? Try my Vegan Minestrone and hearty Italian Chili next.
Why Make Italian Tortellini Soup in the Instant Pot
Using the Instant Pot makes this vegan tortellini soup fast, hands-off, and practically foolproof. Many Instant Pot recipes pressure cook the broth first and then simmer the tortellini on Sauté, but mine cooks everything together in one 5-minute cycle. The tortellini soaks up all that tomato-herb flavor, and there's no stirring or watching the pot.
Easy vegan soups are regulars in our rotation at home, and I prefer making them in the Instant Pot, whether it's Dal Shorba, Vegan Broccoli Cheddar Soup, Indian Tomato Soup, or Vegan Minestrone Soup. The best part of an Instant Pot tortellini soup? Just one pot to wash and more time to relax.
No Instant Pot? No problem. You can make the same vegan tortellini soup on the stovetop, and I've included the steps in the FAQs below.
Why Make It
- 🧪 Tested and perfected. Many rounds of recipe testing went into this tortellini soup recipe, from the herbs and beans to finding the best dairy-free tortellini
- ⚡ One 5-minute pressure cycle. The tortellini cooks right in the broth, with no extra Sauté step
- 🌱 100% vegan. No cream, cashews, or plant milk, and gluten-free if you use gluten-free vegan tortellini
- 🫘 Hearty and budget-friendly. Cannellini beans add protein and fiber and stretch one pack of vegan tortellini into a full pot of soup for the family
- 🥬 Packed with greens. Spinach goes in at the end, so this spinach tortellini soup stays bright green and nutritious
- 🥫 Pantry-friendly. Store-bought marinara makes this an easy tomato tortellini soup, with canned beans and dried herbs you likely already have
- 🥣 Meal-prep friendly. Leftovers keep for 4-5 days in the fridge, and there's a stovetop option if you don't have an Instant Pot
🧾 Ingredients Needed
Vegan tortellini. I use Kite Hill's refrigerated dairy-free tortellini, not the dried kind. It's fully cooked, so it only needs a few minutes under pressure and holds its shape in the soup. Always check the label to make sure it's dairy-free. For a gluten-free vegan tortellini soup, use a gluten-free vegan tortellini. Can't find vegan tortellini? Vegan ravioli works too.
Have extra tortellini left over? Use it in my Baked Tortellini Casserole.
Marinara sauce. Store-bought marinara is the shortcut that gives this tomato tortellini soup its rich, seasoned base of Italian flavors. Check the label, since a few brands add cheese. Diced tomatoes plus tomato puree, tomato sauce, or my homemade Tomato Soup work too.
Cannellini beans. After testing several beans, canned cannellini beans (white kidney beans) won. They give the broth a smooth, buttery body and add protein and fiber, so the tortellini soup is filling without any cream.
Spinach. Fresh baby spinach is what makes this a spinach tortellini soup. Frozen works too; thaw it and squeeze out the water first so it doesn't dilute the broth. Kale, beet leaves, or Swiss chard are good swaps.
Aromatics. Onion, garlic, and jalapeños build the flavor base and give the soup a gentle kick.
Herbs. Dried thyme, oregano, rosemary, dried parsley, and red pepper flakes give this Italian tortellini soup its classic flavor, and fresh basil and cilantro at the end keep it bright.
Vegan Parmesan. Dairy-free Parmesan shreds add a salty, cheesy finish. Many vegan Parmesans are made with cashews, so if you want to make a nut-free soup, check the label or use nutritional yeast instead.
Water or vegetable broth. Store-bought marinara already has salt in it, and the amount varies a lot from brand to brand. Using water or low-sodium vegetable broth keeps the soup from turning too salty, so you can taste and add salt at the end.
Instant Pot. This is the Instant Pot I use for this tortellini soup recipe. Any 6-quart electric pressure cooker will work.
🔪 How To Make Vegan Tortellini Soup In The Instant Pot
- Step 1: Start with the aromatics. Set the Instant Pot to Sauté and add olive oil. Fry the minced garlic and chopped jalapeño until fragrant, about 30 seconds.
- Step 2: Sauté the onions. Add the chopped onions and cook until they turn soft and translucent. Priya's tip: don't rush this step. Well-cooked onions add sweetness and depth to the broth.
- Step 3: Add the sauce. Stir in the marinara sauce and mix well so it coats the onions evenly.
- Step 4: Add the beans. Drain and rinse the cannellini beans, then add them to the pot. Mix gently so the flavors start to come together.
- Step 5: Season the soup. Sprinkle in the dried oregano, red pepper flakes, thyme, and rosemary, along with a little salt. Stir to combine.
- Step 6: Add the liquid. Pour in the water or vegetable broth and stir well. Priya's tip: scrape the bottom of the pot before you close the lid. Marinara can stick and trigger the Instant Pot's burn warning.
- Step 7: Add the tortellini. Gently add the vegan tortellini and press it down so it's fully submerged in the broth. Priya's tip: if you're using frozen tortellini, the pot takes a little longer to come to pressure, and that's fine.
- Step 8: Pressure cook. Press Cancel, close the lid, set the valve to Sealing, and pressure cook on High for 5 minutes. As soon as it's done, release the pressure manually. Priya's tip: release the pressure right away, or the tortellini will keep cooking and turn mushy.
- Step 9: Add the greens. Open the lid and stir in the fresh spinach. It wilts in seconds in the hot soup and stays bright green. Priya's tip: You can chop the spinach or add it whole.
- Step 10: Garnish and serve. Taste and adjust the salt, then sprinkle with dried parsley, chopped cilantro, and torn basil leaves. Top each bowl of tortellini soup with vegan Parmesan or nutritional yeast.
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🍽 Serving Suggestions
Ladle the Instant Pot tortellini soup into bowls and top with vegan Parmesan shreds, a pinch of red pepper flakes, and torn basil. You can also add some chili oil for that extra kick. Serve it right away, while the tortellini is tender and the broth is piping hot.
A toppings bar for a crowd. Set out the different toppings in small bowls, and let everyone build their own bowl with their favorite toppings.
Something to dunk. Toasted baguette slices, my Air Fryer Garlic Bread, or crusty sourdough for soaking up every bit of the tomato broth. For a heartier side, serve it with my Bruschetta Pizza.
Something fresh. This is a hearty soup, so a light, crunchy salad balances it well. Try my Cucumber Tomato and Feta Salad (it's vegan), Vegan Dense Bean Salad, crunchy Onion Salad, or simple Asian Cucumber Salad.
Something cozy. Make it a soup-and-sandwich night with either a vegan grilled cheese or Bombay Sandwich on the side.
Something savory to nibble. My Tomato Cheddar Scones, Jalapeño Cornbread Biscotti, or Vegan Fried Ravioli are perfect between spoonfuls. Dip the crispy ravioli right into the tomato broth! Swap in vegan cheese for the scones and biscotti to keep them dairy-free.
💭 Priya's Recipe Tips
- Release the pressure right away. Leaving it on natural release overcooks the tortellini.
- Scrape the pot before pressure cooking. Marinara can stick to the bottom and trigger a burn warning.
- Add the spinach last. It wilts in seconds in the hot soup and stays bright green.
- Taste after cooking. Marinara brands vary a lot in salt, so season at the end.
- Expect it to thicken. Leftover Instant Pot tortellini soup keeps absorbing broth, so add a splash of water or broth when reheating.
- Check every label. Look for dairy-free tortellini and vegan Parmesan, and gluten-free tortellini if you need it.
📖 Vegan Tortellini Soup FAQs
Yes. Frozen vegan tortellini can go straight into the pot without thawing. The Instant Pot just takes a little longer to come to pressure, so keep the cook time at 5 minutes.
Dry tortellini needs more liquid and time: add an extra cup of broth or water, press the tortellini under the liquid without stirring, and pressure cook 2-3 minutes longer. Test one tortellini after releasing the pressure, and if it's still firm, simmer it on Sauté for a few minutes until tender.
For the beans, try pinto beans, chickpeas, kidney beans, black beans, soybeans, pigeon peas, or black-eyed peas, or skip them for a lighter, pasta-focused soup.
For the marinara, use diced tomatoes with tomato puree, canned tomato sauce, red pasta sauce, or store-bought or homemade tomato soup for a creamier base. Salsa adds a zesty kick, and enchilada sauce gives it a bold, smoky, Mexican-style flavor.
For an Indian twist, use leftover curry: the tomato-based gravy from my Kofta Curry with Plant-Based Meatballs, Tofu Bake with Vegan Makhani Sauce, or Chilli Paneer Tomato Capsicum Gravy (use just the gravy). It turns it into a warmly spiced fusion tortellini soup. Thin it with a little extra broth, and taste before adding salt, since the curry is already seasoned.
This Italian vegan soup is easy to customize with whatever you have on hand.
Vegetables: Mushrooms, broccoli, bell peppers, carrots, potatoes, sweet potatoes, or jackfruit can go in with the onions; dice them small so they cook through in 5 minutes. Add kale along with the spinach, and stir in zucchini after pressure cooking so it doesn't turn mushy.
Grains and legumes: Mix in some cooked rice, quinoa, or lentils to add extra fiber and protein.
Plant-based proteins: For a meaty texture, add tofu, tempeh, soy curls, soya chunks, soy granules, vegan chicken, or vegan sausage.
I love finishing my bowls with red pepper flakes, fresh cilantro, vegan Parmesan, and crunchy croutons for texture and flavor. Other tasty options:
🌶️ Chili oil for an extra kick
🍞 Pangrattato (Italian seasoned breadcrumbs) for a garlicky, herby crunch
🧀 Nutritional yeast for a cheesy, umami boost
🌿 A spoonful of pesto for a fresh, herby swirl; try the one from my Pesto Gnocchi
🥑 Avocado slices for creaminess
🧅 Fried onions for a savory crunch
🌰 Toasted nuts, seeds, or hemp hearts for extra crunch and protein
🌿 Fresh basil or parsley for a bright, herby finish
This Instant Pot tortellini soup thickens as it cools. Refrigerate it in a large airtight container for 4-5 days, or divide it into individual containers for easy grab-and-go meals and meal prep. Reheat gently on the stove or in the microwave, adding a splash of water or vegetable broth if it has thickened too much, then top with fresh herbs, vegan Parmesan, or croutons. It also freezes well: let it cool completely, then freeze in airtight containers for up to 3 months and reheat the same way.
Yes. Sauté the garlic, chilli, and onion in a large pot, then add the marinara, beans, herbs, and water. Bring it to a boil, lower the heat, and simmer for 10 minutes. Add the tortellini and cook according to the package directions, then stir in the spinach and fresh herbs.
Yes, you can. Boil the tortellini in a separate pot according to the package directions, then add it to each bowl when serving. Many recipes do this to keep the pasta from turning mushy, but you don't need to do that in my Instant Pot tortellini soup recipe: the tortellini cooks right in the broth and soaks up all the flavor, and releasing the pressure as soon as the 5 minutes are up keeps it tender. Cooking it separately does help if you're planning for leftovers, since tortellini keeps absorbing broth as it sits.
You can easily make this tortellini soup recipe creamy. Stir in full-fat coconut milk, vegan cream cheese, cashew cream, or vegan sour cream at the end for a richer, creamier bowl. Want more heat too? Add extra red pepper flakes, a drizzle of chili oil, or a splash of hot sauce.
More Soup Recipes
Recipe 📖
Instant Pot Vegan Tortellini Soup with Spinach
Equipment
Ingredients
- 10 oz refrigerated vegan tortellini
- 1 tablespoon olive oil
- 4-5 cloves garlic
- 1 onion
- 1 jalapeno
- 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
- ½ cup basil
- ¼ cup cilantro
- 2 tablespoon dried parsley
- 5 cups water or veg broth
- salt
- ⅓ cup vegan Parmesan cheese
Instructions
- Set the Instant Pot to Sauté and add olive oil. Fry the minced garlic and chopped jalapeño until fragrant, about 30 seconds.
- Add the chopped onions and cook until they turn soft and translucent. Priya's tip: don't rush this step. Well-cooked onions add sweetness and depth to the broth.
- Stir in the marinara sauce and mix well so it coats the onions evenly.
- Drain and rinse the cannellini beans, then add them to the pot. Mix gently so the flavors start to come together.
- Sprinkle in the dried oregano, red pepper flakes, thyme, and rosemary, along with a little salt. Stir to combine.
- Pour in the water or vegetable broth and stir well. Priya's tip: scrape the bottom of the pot before you close the lid. Marinara can stick and trigger the Instant Pot's burn warning.
- Gently add the vegan tortellini and press it down so it's fully submerged in the broth. Priya's tip: if you're using frozen tortellini, the pot takes a little longer to come to pressure, and that's fine.
- Press Cancel, close the lid, set the valve to Sealing, and pressure cook on High for 5 minutes. As soon as it's done, release the pressure manually. Priya's tip: release the pressure right away, or the tortellini will keep cooking and turn mushy.
- Open the lid and stir in the fresh spinach. It wilts in seconds in the hot soup and stays bright green. Priya's tip: You can chop the spinach or add it whole.
- Taste and adjust the salt, then sprinkle with dried parsley, chopped cilantro, and torn basil leaves. Top each bowl of tortellini soup with vegan Parmesan or nutritional yeast.
Notes
- Release the pressure right away. Leaving it on natural release overcooks the tortellini.
- Scrape the pot before pressure cooking. Marinara can stick to the bottom and trigger a burn warning.
- Add the spinach last. It wilts in seconds in the hot soup and stays bright green.
- Taste after cooking. Marinara brands vary a lot in salt, so season at the end.
- Expect it to thicken. Leftover Instant Pot tortellini soup keeps absorbing broth, so add a splash of water or broth when reheating.
- Check every label. Look for dairy-free tortellini and vegan Parmesan, and gluten-free tortellini if you need it.
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