Tomato Tortellini Soup Recipe: 5 Minute Prep, Dinner in under an Hour!

This Tomato Tortellini Soup is hands-down one of my favorite soups ever, and it couldn’t be easier to make! 🍅✨

Just 5 minutes of prep (all you need to chop is an onion!), pantry-friendly ingredients, for the coziest soup. Perfect for busy weeknights, meal prep, or anytime you’re craving a quick and satisfying vegan meal!

Full Recipe: https://jessicainthekitchen.com/tomato-tortellini-soup/
Printable Version: https://jessicainthekitchen.com/wprm_print/tomato-tortellini-soup

Tortellini I Use:
Taste Republic Vegan + Gluten Free Tortellini: https://tasterepublic.com/products/fresh-vegan-gluten-free-plant-based-cheese-tortelloni-6-pack
Kite Hill Vegan Tortellini: https://kite-hill.com/products/tortellini-with-almond-milk-ricotta-alternative

Vegan Cream Cheese I Use: https://giantfood.com/groceries/dairy-eggs/cream-cheese/plant-based-cream-cheese/kite-hill-dairy-free-plant-based-vegan-plain-cream-cheese-alternative-8-oz-tub.html
Or Make Your Own Homemade Cream Cheese: https://jessicainthekitchen.com/the-best-vegan-cream-cheese/
Try Making Your Own Tortellini with Homemade Ricotta: https://jessicainthekitchen.com/vegan-ricotta/

Timestamps:
0:00 – Intro
0:40 – Easiest way to chop your onion
1:15 – How to make Tomato Tortellini Soup
2:55 – Where to get vegan tortellini
4:15 – Where to get vegan cream cheese
6:30 – Plating + taste test!

#souprecipes #tortellinisoup #veganrecipes #tomatosoup #easyrecipe #soupseason

Don’t mind me. Just salivating over here. Lots of warmth, comfort, cheesy flavors, the perfect balance. Hey friends, welcome back to my channel. All right, I have like no script, but I am craving tomato tortillini soup. So that’s what we’re going to be making today. It is the definition of like fall comfort in a bowl. It’s definitely going to be one of the easiest soups that you’ve ever made. We’re literally chopping an onion and everything else is either can, a jar, or something just very easy to put in. Very, very easy soup that we’re making today. This has tons of five star reviews. It has been loved. I’ve shared before on social media and I was like, it’s time to make a YouTube video for it because I’m pretty sure you guys are going to love it. So, the only prep that we’re going to be doing today is chopping our onion. Sounds insane, but this is literally it. I’m just going to use my chopper to do this. We’re doing easy today. You can definitely just use a knife. My new Japanese knife. Very happy. I don’t like how that looks. So, getting rid of that. And then just going to sometimes I just literally break it up. I just put everybody else in here. here. And then I’m just going to do the same to this piece. So, we do need a knife, but we don’t have to do all the chops. What? There we go. We have nice tiny pieces. And then we’re going to saute our onions. It’s going to release a lot of delicious flavor into our soup. I added in the other half of my onions. So, everything is nice and chopped. Our oil is starting to feel nice and hot. And then we’re just going to sauté everything. We’re going to season some salt. So, I did use the whole onion. You can use half. This is a big soup, though. And it’s kind of just going to end up dissolving right in. I’m going to saute these onions for about like 5 to 8 minutes. While the onions are sauteing, I just use opportunity to just gather like all my other ingredients. So, I’m making my veggie broth from my paste. And then we’re just going to start adding everything into the pot. Our onions look beautiful. I actually had whole peeled tomatoes. So, for the bottom of my immersion blender, I just like quickly blended them. So, that’s going to go in. Can also just do this instead of whooping out an immersion blender. Have a can of diced tomatoes. That’s going in. Yum. 15 oz of tomato sauce. If you’re feeling lost, I promise this all works. Between like 2 to three cups of veg broth. I norally start with two and then just kind of see how things are going from there. Also going to add Italian seasoning. Feel free to stop when your heart tells you to. and garlic powder. And we’re going to stir all of this together and simmer this for about 10 minutes. Bring it to a boil first and then to a simmer for about 10 minutes. We’re going to now bring this to a simmer. So, personally, I’d probably wait until the end to add salt, especially since we added some with the onions. It should be enough to help like balance flavors right now, but I just like to wait until the end because then you can really taste test everything. You can’t take away salt, right? But you can always add more. One of Sammy’s toys just started playing out of the blue. And if that’s not Halloween vibes, I don’t know what is. Okay, so let’s start the elephant in the room, the tortillini, because I definitely have heard that it’s not easy to find sometimes. There are quite a few vegan tortillini brands. Sometimes like the store will have their own brand as well. You can also just use vegan ravioli. It’s basically the same thing. And hopefully I’m not offending anyone by saying that. In this recipe, it’s going to work the same way. So if you can’t find a vegan tortillini, I will also link a vegan gluten-free one. Point is that you can use ravioli instead. Please forgive the constant changes in light. It’s raining outside. But I found the brand Paint Republic. This is vegan gluten-free tortillini. I know it sounds insane, but it’s not that hard to make either. If you just make a ton one time, you can freeze it. But of course, these are just the easy storebought options. And for comparison, this is the Kitle one. This is the Taste Republic one. Slightly bigger. Of course, the kite is just going to be a little bit of a firmer texture, but I mean, my whole family ate the Taste Republic. It didn’t taste gluten-free, quote unquote. I hate saying that. The point is that they both work perfectly fine. Okay, so we are going to leave our soup on low and let this just cook. While this is cooking, we’re going to ladle out some of the broth, blend it with some cream cheese, which is going to take the creaminess to another level. Okay, I completely forgot that this recipe needed cream cheese. Or I should say I completely forgot I needed two blocks of cream cheese today, but I did have this vegan goat cheese that I bought online. I kind of feel like most vegan smooth plain creamish cheeses have a very similar taste anyway. This might be a tiny bit more tangy, but going to use this a little bit of the feta from Violife. So, we’re going to see how that works. I feel like I’m going to just taste the feta first to make sure it’s not too tangy. But yeah, we’re going to make it work basically. Also, you could just do this step before actually adding in your tortillini. Would probably be the wiser the wiser thing to do. Otherwise, you’re going to end up like just scooping tortillini out. Side note, this vegan goat cheese is ridiculously good. Kind of wish I didn’t have to use it this way, but I mean, the soup is also amazing. In fact, it’s probably a better way to use it so I know I can actually finish the whole block without it like going bad. I have enough of this. So, I’m just going to blend. Tartiline is starting to plump up beautifully. As you can see, going to add back in our stunning cream. I am short. Just about 2 oz today. That’s okay. As you’re going to see, it’s still so creamy. If you wanted to make it even creamier, you could blend like, you know, some more of the soup. You could add some more of that cream. But I feel like this is perfect. That is creamy perfection. You might have seen a similar technique in my mari chickpeas where kind of blend a little bit together and it just makes everything it doesn’t only just add like a nice flavor punch. It just makes everything creamier. All right, our beautiful soup is ready. You can always just like taste test one of the tortillin just to kind of make sure that they are ready. I’m going to add in some spinach and then just kind of just let that wilt down. Then we’re just going to taste test with sea salt and black pepper. Phew, that is delicious. I think because of the veggie broth and all the different tomato sauces and everything, it doesn’t need any more salt. It’s like perfectly salted. I’m going to add some black pepper because I man, I am a black pepper fiend. I don’t want to make this too spicy for Sammy, though. So, let me let me chill. But I think a black pepper just adds everything. [Music] All righty. Let’s scoop some in. Don’t mind me. Just salivating over here about to taste test this soup. Wow. I haven’t had this soup in a year. I don’t know why. Why did I make wait like a whole year to make this again? So good. M. This is amazing. Lots of warmth, comfort, cheesy flavors, tangy flavors, not too tangy at all. Like the perfect balance, creaminess. It’s amazing. [Music] I’m also starving, so I’m going to try not to have the entire bowl right now, but always got to do my taste test. Highly recommend you make the soup. Really not a lot of prep steps at all. Apart from the blender step, as you saw, everything else is pretty just easy, straightforward, smooth. Definitely kind of soup that you can easily whip up for like um a night that you like really need dinner fast on a table. You can also freeze this soup. I have frozen it. It tastes great frozen. Wow. I hope you enjoyed this video. Thank you for being here. If you’re not subscribed yet to my channel, I’m going to ask you to please subscribe since I’m going to be uploading new videos every single week throughout this entire season. And if you are already subscribed, thank you so much for being here. I really, really appreciate it. This has been a really fun year of making YouTube videos for you. I’ll see you in my next video. All the information for the recipe is on my website, justitchen.com. It also all be in the description box so that you can check it out. Let me know if you’re going to make this and if there’s any special requests that you may have for a future video. Thank you and I’ll see you in my next video. Bye-bye. [Music]