The Best Vegan Tortellini Soup Recipe (Quick Instant Pot Version)

Bowl of vegan tortellini soup served with crusty bread and a sprinkle of basil.

The Best Vegan Tortellini Soup Recipe (Quick Instant Pot Version)

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.

Course Soup

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 264.77kcal

Author Priya Lakshminarayan

Equipment

Instant Pot

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

Notes

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.

Nutrition