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Delicious Vegan Tortellini Soup topped with creamy cashew cream in a bowl

Quick Vegan Tortellini Soup with Cashew Cream

A delightful vegan soup combining tender tortellini, hearty beans, and vibrant vegetables, topped with a creamy cashew finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1.5 tablespoons olive oil Golden and aromatic
  • 1 medium white or yellow onion, chopped Offering sweetness
  • 3 medium carrots, chopped Trimmed, peeled or scrubbed, adding a crisp texture
  • 2 stalks celery, chopped For a refreshing crunch
  • 4 cloves garlic, minced Releasing a rich, savory aroma
  • 2 tablespoons tomato paste Providing a deep, tangy essence
  • 28 ounces diced or crushed tomatoes With their juices for juiciness
  • 1.5 cups cooked kidney or cannellini beans, drained and rinsed For protein-packed heartiness
  • 2.5 cups vegan tortellini Plump and delightful (substitute with a small or medium pasta shape if necessary)
  • 3.5 cups vegetable broth A warm and comforting base
  • 2 teaspoons Italian seasoning For an aromatic herbal blend
  • 1 small bunch curly or lacinato kale, stemmed and torn For added nourishment
  • 2 tablespoons cashew parmesan cheese Bringing a cheesy flavor
  • 0.25 cups all-purpose cashew cream Optional, adding creamy indulgence

Method
 

Preparation
  1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until it starts shimmering.
  2. Add the chopped onion, carrots, and celery, sautéing for 5-7 minutes until the onion becomes soft and translucent.
  3. Add the minced garlic and tomato paste to the pot, and continue to cook for another minute, stirring constantly until fragrant.
Cooking
  1. Pour in the diced tomatoes along with their juices, beans, tortellini, vegetable broth, Italian seasoning, and torn kale.
  2. Bring the mixture to a boil.
  3. Reduce the heat to low, cover, and let the soup simmer for 15 minutes.
Finishing Touches
  1. Uncover the soup, stir in the cashew parmesan cheese, and blend in the cashew cream.
Serving
  1. Ladle into bowls, topping with extra cashew parmesan if desired, and enjoy.

Notes

For variations, feel free to add other vegetables or use different beans. Storing tips include keeping leftovers in an airtight container for up to 4 days or freezing portions for up to three months.