This delicious Creamy Tortellini Soup is a cozy 25-minute dinner recipe. Instead of being loaded with cream (as most tortellini soup recipes are), this one is made creamy with a little cashew butter.
If you’re looking for a tortellini soup that feels as cozy as curling up under your favorite fluffy blanket, this is it. It has a funny way of disappearing fast and leaving nothing but happy bowls and empty pots behind. It’s the kind of soup I make when I want maximum comfort with minimal effort.
When I told my handsome man there wasn’t any cream in this soup, he flat-out didn’t believe me. It took some convincing—and a few spoonfuls—but once he tasted it, he was fully converted. The tomato broth is rich and creamy (without a drop of dairy), bursting with flavor, and comes together in just 25 minutes from start to finish. If you’re smart, you’ll make a double batch, because leftovers make an excellent lunch the next day.
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.
- Any leftovers (you may want to double the recipe) are delicious for tomorrow’s lunch.
- 100% dairy-free!
More recipes that use cashew cream
- Creamy Pesto Chicken (dairy-free!)
- Cashew Cream of Mushroom Soup
- Creamy Garlic Chicken with Spinach
- Creamy Chicken Mushroom Recipe
- Cashew Coconut Salmon Curry
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.
Dairy-Free Tortellini Soup with Creamy Cashew Cream
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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
- 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
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Dairy-Free Tortellini Soup with Creamy Cashew Cream
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
- 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
Notes
https://www.theendlessmeal.com/dairy-free-creamy-tortellini-soup/
