11/19/2025
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This 20-Minute Creamy Vegan Tortellini Soup comes together in one pot and is so cozy and warming while still managing to be a healthy, high protein soup recipe! With over 20 grams of protein and 10 grams of fiber per serving it’ll keep you you feeling nourished and satisfied all winter long!
I love to meal prep a big batch of soup ahead of a busy week for an easy dinner recipe (or lunch!) and this couldn’t be more perfect for that. Use whatever tortellini in it that you like and enjoy!
Ingredients
• 1 tbsp olive oil
• 1 yellow onion diced
• 6 cloves of garlic minced
• 2 tsp italian seasoning
• 156 ml tomato paste
• 1 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 540 ml white navy beans drained and rinsed
• 4 cups vegetable stock
• 1 cup canned coconut milk can be subbed for unsweetened soy or oat milk
• 280 g tortellini of your choice
• 1/4 cup of packed basil sliced
• 2 cups kale destemmed and diced, I used frozen
• 3 tbsp nutritional yeast
Instructions
In a large pot over medium heat, sauté the onion and garlic in olive oil until the onion becomes translucent, about 2-3 minutes.
Add the Italian seasonings, tomato paste, salt and pepper and sauté for another 1-2 minutes.
Add the white beans, vegetable stock and canned coconut milk and bring the soup to a low boil. Add the lid and reduce the heat to low and let simmer for 7-10 minutes to let the flavors develop.
Add the tortellini directly to the soup and cook per package instructions. Typically, this means cooking until the tortellini starts floating to the top of the soup, which took about 5 minutes for me.
Once the tortellini is cooked, stir in the basil, kale, and nutritional yeast until the kale is wilted and enjoy!
