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This crazy delicious Creamy Tortellini Soup is a cozy 25-minute dinner recipe that is surprisingly healthy, too. Instead of being loaded with cream (like most tortellini soup recipes), this one is made creamy with a little cashew butter. You'll never guess this is a healthy soup recipe!
If you're looking for a dreamy tortellini soup recipe that is as cozy as your favorite fluffy blanket, this is it. It has a magical ability to disappear quickly and leave nothing but smiles in its place.
And while you'll never know it, this creamy tortellini soup is made with mostly good for you ingredients. When I told my handsome man that there wasn't any cream in this recipe, he didn't believe me. It took a while to convince him and even then he was skeptical. This is healthy eats doing the best impersonation of comfort food. Truly the best of both worlds.
Reasons you'll love this creamy tortellini soup recipe
- A creamy tomato broth that is bursting with flavor.
- Start to finish, it takes only 25 minutes to make.
- If you use vegan ravioli (rather than the cheese tortellini that you see in the pictures) it's a completely dairy-free tortellini soup.
- But trust me, you'll never know it's vegan when you're eating it. It'll be our little secret.
- That rich and dreamy broth (yes, touching on that again) is addictively tasty.
- Which isn't a problem as you can eat bowl after bowl and still feel great about it.
- Any leftovers (you may want to double the recipe) are delicious for tomorrow's lunch.
How to make tortellini soup in 3 – 2 – 1
- Saute some onions and garlic in a big soup pot then add some tomato paste and let it caramelize by cooking it for a few minutes so it's extra sweet and flavorful.
- Add some diced tomatoes and stock and when the pot comes to a boil add the tortellini.
- When the tortellini is nearly cooked, mix some cashew butter and water together (aka cashew cream) and pour it into the pot. It will thicken the soup and make it super creamy.
Now all you have to do it stir in some spinach and ladle the soup into bowls. So easy!
Is this a healthy creamy tortellini soup recipe?
We think so! While tortellini may not fall into the category of health food, all the other ingredients are great for you.
Most tortellini soup recipes are loaded with cream, butter, and flour. This one uses cashew cream (just a little cashew butter mixed with water) to thicken the soup and make it creamy. It's our favorite trick for making dairy-free (healthy!) cream sauces.
Can you make creamy tortellini soup ahead of time?
Yes, but only without the tortellini. While the soup is still tasty for lunch the following day, the tortellini will be a little soft. If you want this soup to last several days, or to serve to friends, cook the tortellini separately.
Can you freeze creamy tortellini soup?
Yes, but you'll need to leave out the tortellini. If you plan on freezing this soup, cook the tortellini in a separate pot.
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- 1 tablespoon avocado oil
- 1 medium onion (minced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 4 tablespoons tomato paste
- 28 ounce can of diced tomatoes
- 4 cups stock (see notes)
- 12 ounces refrigerated (fresh) tortellini (about 3 generous cups (use gluten-free or vegan ravioli, if needed))
- 4 tablespoons cashew butter + 1 cup warm water
- Sea salt and pepper (to taste)
- 5 ounces baby spinach
- Heat the oil in a large soup pot over medium-high heat. Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and Italian seasoning and cook for 1 minute.1 tablespoon avocado oil, 1 medium onion, 3 cloves garlic, 1 teaspoon Italian seasoning
- Push the onions to the side of the pot and add the tomato paste to the center. Let it cook for 3 minutes, or until it begins to smell sweet. Add the diced tomatoes and stock to the pot and scrape any stuck-on bits off the bottom of the pot. Season to taste with salt.4 tablespoons tomato paste, 28 ounce can of diced tomatoes, 4 cups stock
- Bring the pot to a boil then add the tortellini and let it cook for 6 minutes.12 ounces refrigerated (fresh) tortellini
- Mix the cashew butter and water together then add it to the pot. Let it thicken the soup. Taste and season (if needed) with a little more salt and pepper. Stir the spinach into the soup.4 tablespoons cashew butter + 1 cup warm water, 5 ounces baby spinach
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.