This recipe for gluten free vegetarian tortellini soup with spinach recipe is creamy, delicious, and super quick. It is the perfect dinner to warm you up and the ideal comfort food.
We are officially in soup weather! I love a good soup. Butternut squash bisque, and spinach soup in addition to this vegetable tortellini soup are some of my favorite delicious vegetarian soup recipes. Tortellini is one of my favorite things, and the perfect way to cook it on a cold night is in this flavorful broth. Fresh pasta cooks really quickly and makes this the best soup and an easy meal! It blends so well with the rest of the ingredients and is easy to store so that you can have leftovers the next day. Let's make this creamy vegetarian tortellini soup.
What equipment do you need for this easy tortellini soup recipe?
A large soup pot is all you need. This is a one pot recipe, so, make sure it is a large pot. You will also want a plate (or small bowl) to set the sausage aside in while you cook the rest of the ingredients.
WHAT SUBSTITUTIONS CAN YOU USE IN THIS VEGETARIAN TORTELLINI SOUP?
If you want, you can use kale in place of the spinach. You can even omit it completely if greens in a soup are not your thing!
If you wanted to add some fiber to this soup you could always add beans: cannellini beans or white beans would be a good option.
If you would like to add a bit more spice, you can add red pepper flakes when you sauté the onion and carrots.
You can sub out the cream with half and half. I have even gone as far as to make it with whole milk. While it is still absolutely delicious, you won’t have the same level of creaminess that you would get from cream. Can you have a gluten free tortellini soup with sausage if there is no meat in it?
CAN YOU HAVE A GLUTEN FREE TORTELLINI SOUP WITH SAUSAGE WITHOUT MEAT?
Yes! Thanks to companies like Beyond Meat and their developing of faux meat products in the past few years you can. I find for this recipe that the best sausage to use is the hot Italian. If you wish to use another company, that should work just as well. However, make sure it is a hot Italian “sausage” that you plan to use.
IS THERE GLUTEN FREE TORTELLINI?
Yes! I am so thrilled to say that there is actually now quality gluten free tortellini. I am fortunate that I live near a Wegmans and use their brand. However here are a couple of others.
Gluten Free Four Cheese Tortellini
DePuma Three Cheese Tortellini
TROUBLESHOOTING: WHAT DOES “DEGLAZE THE PAN” MEAN?
To deglaze a pan is when you have cooked something that will stick to the bottom of the pot or pan (often a meat or fish), you put a liquid in the base of the pan or pot to help break up what is there but retain the delicious flavors of what was previously cooked in the pot. You would often either use stock or a wine.
WHAT DO YOU NEED FOR THIS VEGETARIAN TORTELLINI SOUP WITH SPINACH?
Heavy Cream: cream is used in this recipe to thicken up the broth and adds a really nice flavor.
Onion: We use a medium sized onion to add extra flavor and substance to the soup
Vegetable Broth (Vegetable Stock): As this is a vegetarian recipe, I do not use chicken stock. The base of this recipe is that it is a vegetable soup therefore, vegetable stock is what you want.
Carrots: More delicious substance for the soup
Diced Tomatoes: It helps add acidity and flavor to the broth
Fresh Spinach: I love having spinach in my recipes and the fresh spinach in this is just perfect
Tortellini: You can use fresh tortellini or frozen tortellini for this recipe. I use cheesy tortellini because I add spinach to the soup. If you want to omit the spinach and use a spinach tortellini you can.
Garlic: I use fresh garlic in this recipe. I love the flavor of garlic. Fresh garlic and fresh herbs can always brighten up a dish!
Beyond Meat Hot Italian Sausage: This is a vegetarian (and gluten free) based sausage. I like using the hot Italian for the flavor that it gives. I omit Italian seasoning due to the flavor that comes from the sausage. It is the flavor that forms the base of the soup.
Parmesan Cheese: Gives umami flavor to the soup
HOW TO MAKE VEGETARIAN TORTELLINI SOUP WITH SPINACH?
Make sure the sausage is room temperature: Remove the casing. In a pot, place the sausage and cook for 10 minutes on a medium heat. It will break down (with the help of you)
Remove the sausage from the pot and place on the side: Deglaze the bottom of the pot by adding some stock. Add the chopped carrots and onions to the pot. Cook for 5 minutes. Add the garlic and cook for a minute longer. Add the vegetable stock and diced tomatoes to the pot and bring to a boil.
Allow the soup to come together for 20 minutes: or so, you want the onion and carrot to be soft and not raw. If your carrots seem done enough, add the sausage back to the pot, along with the tortellini. Cook the tortellini according to the package. Add the spinach to the pot once the tortellini is cooked and cook down for a few minutes. Season your soup, and taste along the way with salt and pepper.
Remove the soup from the heat: and add the cream. Serve immediately and top with parmesan.
HOW CAN YOU STORE THIS VEGETARIAN TORTELLINI SOUP?
It will keep in the fridge for a couple of days. Depending on the quality of the gluten free tortellini pasta you find, it may break down faster. My suggestion is to eat the soup within 48 hours if you want the tortellini to still have some stability. If you would like to freeze the soup, you should follow the recipe up until the point of adding the tortellini and cream. Add the sausage back into the soup and then remove from the stove and store it in a freezer friendly container. When you wish to make it, reheat the soup, add the tortellini, spinach, and cream! Store in an airtight container if you plan on having leftover soup.
WHY SHOULD YOU MAKE THIS CREAMY TORTELLINI SOUP?
It is packed with so much flavor that you honestly would not know that it is vegetarian. The heat that you get from the Italian sausage adds the best seasoning to the soup. It is such a hearty soup because of all of the ingredients that it will not leave you wanting. Plus, you can basically make a classic Italian sausage tortellini soup but you can serve it to all of your vegetarian and gluten free friends. To quote Michael Scott, “win, win, win” This is one of my favorite recipes for cold weather seasons because it is ready in just around thirty minutes (so not a long cooking time), and is just the best tortellini soup!
LEAVE A RATING AND REVIEW!
Did you like this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
Laura
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Vegetarian Tortellini Soup with Spinach
- Total Time: 30 minutes
- Yield: 6 1x
Description
This recipe for creamy vegetarian tortellini soup with spinach (optional) is a quick and easy take on the classic sausage and tortellini soup.
Ingredients
- 1 cup cream
- 1 onion (medium sized)
- 5 ½ cups vegetable stock
- 3-4 carrots
- 1 28 oz can diced tomatoes
- 18 oz tortellini (gluten free of course, regular if you'd like!)
- 1 tsp garlic minced
- 1 package of Beyond Meat Hot Italian Sausage
- 1-2 cups spinach (optional if you don't want a leafy green. Kale would also be a great substitute!)
- Parmesan to top (optional)
Instructions
- Make sure the sausage is room temperature. Remove the casing. In a pot, place the sausage and cook for 10 minutes on a medium high heat. It will break down (with the help of you)
- Remove the sausage from the pot and place on the side. Deglaze the bottom of the pot by adding some stock. Add the chopped carrots and onions to the pot. Cook for 5 minutes. Add the garlic and cook for a minute longer. Add the vegetable stock and diced tomatoes to the pot and bring to a boil.
- Allow the soup to come together for 20 minutes or so, you want the onion and carrot to be soft and not raw. If your carrots seem done enough, add the sausage back to the pot, along with the tortellini. Cook the tortellini according to the package. Add the spinach to the pot once the tortellini is cooked and cook down for a few minutes. Season your soup, and taste along the way with salt and pepper.
- Remove the soup from the heat and add the cream. Serve immediately and top with parmesan.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Side
- Cuisine: American
Nutrition
- Calories: 455
- Sugar: 11
- Sodium: 1463
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 51
- Fiber: 6
- Protein: 16
- Cholesterol: 77
Joanne says
Thanks for sharing this tortellini soup recipe with me - I'm really excited to try it!
Laura Sirkovsky-Kauffman says
Hope you love it!
Deepti says
This Veg Tortellini soup looks so amazing. I stumbled upon it just in time as the weather here has changed and soups are going to be on my menu!
Jomelyn Mauermann says
Thank you for this Tortellini Soup. I can't wait to make it tonight. This soup is what I needed.
Laura Sirkovsky-Kauffman says
Hope you love it!
Tressa says
This vegetarian tortellini soup is serious comfort in a bowl. I just ate it and I am drooling talking about it. Saving this one for my regular rotation.
Laura Sirkovsky-Kauffman says
Glad you loved it, Tressa!