Simple Dairy Free Tortellini Soup

Here is my favorite dairy free tortellini soup recipe, with a rich cashew butter broth, tender pasta, fresh spinach, and plenty of tomatoes and garlic for tons of flavor.

This soup has become my go-to weeknight dinner when we want something cozy and satisfying without any dairy. I love how creamy it tastes even though it’s completely plant-based, and my kids always ask for seconds.

SAVE NOW

What Kind of Tortellini Should I Use?

For this dairy-free soup, you’ll want to grab a package of dairy-free tortellini, which you can find in most grocery stores these days. Many brands make versions filled with vegetables, vegan cheese, or even plant-based “meat” – any of these will work great in this recipe. If you can’t find dairy-free tortellini, you can substitute with regular pasta shapes like shells or orecchiette, though you’ll miss out on that fun filled pasta experience. Fresh tortellini will cook faster than frozen, so just keep an eye on your cooking time and follow the package directions to avoid overcooking.

SAVE NOW

Options for Substitutions

This soup is pretty forgiving, so feel free to make these swaps based on what you have:

• Avocado oil: Any neutral cooking oil works here – try olive oil, vegetable oil, or grapeseed oil instead.
• Tortellini: This is the star of the show, so I’d stick with tortellini for the best results. Just make sure you grab a dairy-free variety to keep the soup plant-based. You could also use dairy-free ravioli if that’s what you have.
• Cashew butter: If you don’t have cashew butter, blend raw cashews with a bit of water until smooth, or use tahini for a different but still creamy flavor. Sunflower seed butter works too if you have nut allergies.
• Stock: Vegetable stock is typical for keeping this dairy-free, but chicken stock works if you’re not worried about keeping it vegetarian. You can also use bouillon cubes dissolved in water.
• Spinach: Kale or Swiss chard are great alternatives – just chop them a bit smaller and add them a few minutes earlier since they take longer to wilt than spinach.
• Diced tomatoes: Crushed tomatoes or whole tomatoes (chopped up) work just fine. Fire-roasted tomatoes add a nice smoky touch if you want to try something different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the tortellini too early, which turns them mushy and overcooked – wait until the broth is at a rolling boil and follow the package directions closely, checking a minute or two before the timer goes off.

Don’t skip cooking the tomato paste for the full 3 minutes, as this step caramelizes it and removes the raw, tinny taste that can make your soup taste flat.

When adding the cashew butter mixture, make sure to whisk it thoroughly with the water before stirring it into the soup to avoid clumps, and add the spinach at the very end so it just wilts instead of turning brown and bitter from overcooking.

SAVE NOW

What to Serve With Dairy Free Tortellini Soup?

This soup is pretty hearty on its own, but I love serving it with some crusty bread or garlic breadsticks for dipping. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out the richness of the soup without weighing you down. If you want to make it more filling, you could add some grilled chicken or white beans right into the soup, or serve it alongside some roasted vegetables like zucchini or bell peppers. For a cozy dinner, I sometimes pair it with a glass of red wine and call it a night!

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just keep in mind that the tortellini will soak up some of the broth as it sits, so you might want to add a splash of stock or water when reheating to loosen it up.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend cooking the tortellini separately and adding it fresh when you reheat. Frozen and reheated pasta can get a bit mushy, so this trick keeps everything tasting fresh.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. If you’re using the microwave, heat it in 1-2 minute intervals, stirring in between. Add a bit of extra stock or water if it’s gotten too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 35-45 g
• Fat: 38-46 g
• Carbohydrates: 175-200 g

Ingredients

For the soup base:

• 1 tbsp avocado oil (I prefer Chosen Foods for its high smoke point)
• 1 onion
• 4 cloves garlic (freshly minced for best flavor)
• 1.5 tsp italian seasoning
• 4 tbsp tomato paste
• 28 oz diced tomatoes (I like Hunt’s for a consistent texture)
• 4.5 cups stock
• 12 oz tortellini
• 5 oz fresh spinach
• salt
• pepper
• 1 tbsp nutritional yeast

For the cream substitute:

• 4 tbsp cashew butter (makes it extra creamy and rich)
• 1 cup water

Step 1: Prepare Ingredients and Build the Aromatic Base

• 1 tbsp avocado oil
• 1 onion, diced
• 4 cloves garlic, freshly minced

Dice the onion and mince the garlic cloves fresh (this makes a noticeable difference in flavor compared to pre-minced).

Heat the avocado oil in a large pot over medium heat until it shimmers, about 1 minute.

Add the diced onion and cook, stirring occasionally, until it becomes translucent and softened, about 3 minutes.

This develops a sweet flavor foundation for the soup.

Step 2: Deepen Flavors with Aromatics and Tomato Paste

• garlic and onion mixture from Step 1
• 1.5 tsp Italian seasoning
• 4 tbsp tomato paste

Add the minced garlic and Italian seasoning to the softened onion and cook for 1 minute, stirring constantly, until fragrant.

This blooming technique releases the essential oils from the seasonings.

Stir in the tomato paste and cook for another 3 minutes, allowing it to caramelize slightly in the oil—this deepens the savory flavor of the entire soup and prevents it from tasting thin or watery.

Step 3: Build the Soup Base and Start Cooking Tortellini

• tomato paste mixture from Step 2
• 28 oz diced tomatoes
• 4.5 cups stock
• salt
• pepper
• 12 oz tortellini

Pour in the diced tomatoes with their juice and the stock, stirring well to incorporate the tomato paste.

Season with a generous pinch of salt and black pepper to taste.

Increase the heat to medium-high and bring the soup to a boil, then add the tortellini and cook for 6 minutes, stirring occasionally to prevent sticking.

The tortellini will cook perfectly in the simmering broth while you prepare the creaminess element.

Step 4: Create Creamy Richness Without Dairy

• 4 tbsp cashew butter
• 1 cup water

While the tortellini cooks, whisk the cashew butter together with 1 cup of water in a small bowl until completely smooth and combined (I find whisking vigorously for about 30 seconds creates the creamiest result).

This cashew mixture adds richness and body to the soup while keeping it completely dairy-free, creating that luxurious mouthfeel you’d expect from a creamy soup.

Step 5: Finish with Creaminess, Umami, and Greens

• tortellini soup from Step 3
• cashew butter mixture from Step 4
• 1 tbsp nutritional yeast
• 5 oz fresh spinach

Stir the cashew butter mixture from Step 4 into the simmering soup, whisking gently to distribute it evenly and prevent lumping.

Add the nutritional yeast for a savory umami boost that enhances the tomato flavors.

Finally, add the fresh spinach and stir until it wilts completely, about 1 minute.

Taste and adjust seasoning with additional salt and pepper as needed.

Step 6: Serve and Enjoy

Ladle the soup into bowls immediately while hot.

The tortellini should be tender, the broth rich and creamy, and the spinach vibrant.

This soup is best served right away to enjoy the fresh spinach and the perfect texture of the tortellini.

Simple Dairy Free Tortellini Soup

Delicious Simple Dairy Free Tortellini Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1325 kcal

Ingredients

  

For the soup base::

• 1 tbsp avocado oil (I prefer Chosen Foods for its high smoke point)
• 1 onion
• 4 cloves garlic (freshly minced for best flavor)
• 1.5 tsp italian seasoning
• 4 tbsp tomato paste
• 28 oz diced tomatoes (I like Hunt's for a consistent texture)
• 4.5 cups stock
• 12 oz tortellini
• 5 oz fresh spinach
• salt
• pepper
• 1 tbsp nutritional yeast

For the cream substitute::

• 4 tbsp cashew butter (makes it extra creamy and rich)
• 1 cup water

Instructions

 

• Dice the onion and mince the garlic cloves fresh (this makes a noticeable difference in flavor compared to pre-minced). Heat the avocado oil in a large pot over medium heat until it shimmers, about 1 minute. Add the diced onion and cook, stirring occasionally, until it becomes translucent and softened, about 3 minutes. This develops a sweet flavor foundation for the soup.
• Add the minced garlic and Italian seasoning to the softened onion and cook for 1 minute, stirring constantly, until fragrant. This blooming technique releases the essential oils from the seasonings. Stir in the tomato paste and cook for another 3 minutes, allowing it to caramelize slightly in the oil—this deepens the savory flavor of the entire soup and prevents it from tasting thin or watery.
• Pour in the diced tomatoes with their juice and the stock, stirring well to incorporate the tomato paste. Season with a generous pinch of salt and black pepper to taste. Increase the heat to medium-high and bring the soup to a boil, then add the tortellini and cook for 6 minutes, stirring occasionally to prevent sticking. The tortellini will cook perfectly in the simmering broth while you prepare the creaminess element.
• While the tortellini cooks, whisk the cashew butter together with 1 cup of water in a small bowl until completely smooth and combined (I find whisking vigorously for about 30 seconds creates the creamiest result). This cashew mixture adds richness and body to the soup while keeping it completely dairy-free, creating that luxurious mouthfeel you'd expect from a creamy soup.
• Stir the cashew butter mixture from Step 4 into the simmering soup, whisking gently to distribute it evenly and prevent lumping. Add the nutritional yeast for a savory umami boost that enhances the tomato flavors. Finally, add the fresh spinach and stir until it wilts completely, about 1 minute. Taste and adjust seasoning with additional salt and pepper as needed.
• Ladle the soup into bowls immediately while hot. The tortellini should be tender, the broth rich and creamy, and the spinach vibrant. This soup is best served right away to enjoy the fresh spinach and the perfect texture of the tortellini.