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–+ servings
A white bowl of creamy creamy tomato tortellini soup with spinach and a spoon in the bowl.

Dairy-Free Tortellini Soup with Creamy Cashew Cream

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This delicious Creamy Tortellini Soup is a cozy weeknight dinner recipe that is made in only 25 minutes. Instead of being loaded with cream (like most tortellini soup recipes), this one is thickened and made creamy with a little cashew butter.

Ingredients

  • 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 three generous cups - see notes
  • 4 tablespoons cashew butter + 1 cup warm water
  • Sea salt and pepper, to taste
  • 5 ounces baby spinach

Instructions 

  • 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
    Chopped onions and herbs are being sautéed in a large light-colored pot with a wooden spoon on a marble countertop, the first step in preparing creamy tortellini soup.
  • 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
    A pot of creamy tortellini soup with a tomato base is being stirred with a white spoon on a white marble countertop.
  • Bring the pot to a boil then add the tortellini and let it cook for 6 minutes.
    12 ounces refrigerated (fresh) tortellini
    Tortellini pasta is cooking in a tomato-based sauce, with bubbles forming on the surface—perfect for transforming into a creamy tortellini soup.
  • 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
    A pot of creamy tortellini soup with tomato broth and fresh spinach is being stirred with a wooden spoon.

Notes

Tortellini: Check the ingredient list to make sure they are dairy-free. Many are filled with cheese, but it's pretty easy to find ones that are not. In a pinch, substitute short-shaped pasta.
Stock: Homemade stock will make the best-tasting soup. We like homemade chicken stock in this recipe, but veggie stock works well, too.
Serving: 1 ⅔ cups, Calories: 316kcal, Carbohydrates: 40g, Protein: 13g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 22mg, Sodium: 998mg, Potassium: 586mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2873IU, Vitamin C: 23mg, Calcium: 165mg, Iron: 4mg