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by Reneon Sep 9, 2021
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5 from 11 ratings
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This Slow Cooker Vegan Tortellini Soup is loaded with vegan sausage, “cheese” tortellini and kale. Perfect Fall vegan dinner idea!
We’re at that tricky point of the year. It’s still super hot but Fall is right around the corner. Which is why this slow cooker tortellini soup is the perfect transition meal! No need to turn on the stove BUT you still get that comforting Fall feeling. Best of both worlds if you ask me!
How to make Slow Cooker Vegan Tortellini Soup
This recipe really couldn’t be more simple. Sauté onion, garlic, vegan sausage & spices in a pan for about 10 minutes. You want the sausage to be browned and the onion to be soft. Add it to a slow cooker with crushed tomatoes & broth and let the slow cooker do its thing for a couple hours.
30 minutes before serving, add in the vegan tortellini, vegan parm, non-dairy cream (or milk) and let it cook for another 20 minutes. Lastly, add in the kale and adjust the seasonings as needed. Give it 10 more minutes and you are ready to eat.
How to serve Slow Cooker Vegan Tortellini Soup
I like serving this tortellini soup with extra vegan parm, parsley, red pepper flakes and some crusty bread on the side. You could also make a kale salad to go on the side or even some roasted veggies. But this really is a full meal on its own.
This is best served right away – since the tortellini will continue to absorb the broth as it sits. But as long as you don’t mind a softer pasta, you can make these ahead of time for easy lunches.
Need more recipe inspo? Check these out:
- Slow Cooker Black Bean Soup
- Slow Cooker White Bean Enchilada Soup
- Spicy Potato Kale Bowls with Mustard Tahini Dressing
- 21 Vegan Fall Pasta Recipes
Slow Cooker Vegan Tortellini Soup
Servings: 6
Prep Time: 10 minutes mins
Cook Time: 2 hours hrs 40 minutes mins
Total Time: 2 hours hrs 50 minutes mins
This Slow Cooker Vegan Tortellini Soup is loaded with vegan sausage, "cheese" tortellini and kale. Just the right amount of cream, crunch and flavor!
5 from 11 ratings
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Ingredients
- 2 tbsp olive oil
- 1 small yellow onion diced
- 4 cloves garlic diced
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- pinch of red pepper flakes optional
- salt & pepper to taste
- 1 lb vegan sausage I used Beyond Meat Italian
- 4 cups broth I used low sodium vegetable
- 1 28-ounce can crushed tomatoes
- 1 9-ounce package vegan tortellini I used Kite Hill
- 1/3 cup non-dairy cream or sub non-dairy milk, plus more for serving
- 1/3 cup vegan parmesan optional
- 2 cups kale torn into bite-sized pieces
- fresh parsley, crusty bread for serving
Instructions
Heat the oil in a skillet over medium heat. Add the onion, garlic & seasonings. Cook down for about 1 minute. Add the vegan sausage and break apart into small pieces.* Cook down until the sausage is crispy and the onions are tender (approx. 10 minutes).**
To a slow cooker, add the broth, crushed tomatoes and vegan sausage. Cover and cook on high for 2 hours (or low for 4 hours).
Remove the lid and add the tortellini, non-dairy cream and vegan parmesan. Cover and cook on high for 20 more minutes.
Remove the lid and add the kale. Cook, uncovered, for 10 more minutes.
Serve hot with crusty bread, more vegan parmesan, a drizzle of non-dairy cream, red pepper flakes and parsley.
Notes
*I like using a mashed potato smasher to do this, but a wooden spoon will work.
**I find the best way to brown vegan sausage is to not stir it too much.
FOR THE STOVETOP: Heat the oil in a stockpot over medium heat. Add the onion, garlic & seasonings. Cook down for about 1 minute. Add the vegan sausage and break apart into small pieces. Cook down until the sausage is crispy and the onions are tender (approx. 10 minutes). Add the broth and crushed tomatoes to the pot and bring to a boil. Lower heat and simmer for 25 minutes. Add the tortellini, non-dairy cream and vegan parmesan and cook until the tortellini floats to the top. Add the kale and cook for 5 more minutes.
Calories: 403kcal, Carbohydrates: 37g, Protein: 23g, Fat: 20g
Cuisine: American, Italian, Mediterranean
Course: Main Course, Soup
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make this recipe be sure to snap a photo + post it + and tag#thissavoryveganand@thissavoryvegan!
Entrees Fall Recipes Italian Recipes Slow Cooker Soups and Stews Winter Recipes
published on Sep 9, 2021
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21 comments on “Slow Cooker Vegan Tortellini Soup”
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Skyler — Reply
So yummy!!! I added chicken sausage to mine instead. Definitely going to be a winter favorite!
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Jen Caulfield — Reply
I made the stovetop version due to a last-minute change in dinner start time, and I followed all instructions except i used PB2 cashew powder to make the cream. I had made a double batch with the intent of giving some to my in-laws, but my husband said, as he took a second bowl, “You can’t give this soup away; it’s too good.” So a big hit!
See AlsoGluten free focaccia bread-
Rene — Reply
haha that’s the best reaction!
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Courtney R — Reply
Ohhh this is so cozy and delicious!! And easy to make. I didn’t have sausage or kale so I added mushrooms instead and did it stovetop. So comforting!
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Lindsay K. — Reply
Delicious! Perfect for the cold winter months! This was loved by vegans and non-vegans alike!
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Rene — Reply
So glad everyone enjoyed it Lindsay!
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Liz — Reply
Made the stovetop version & it turned out great. Very easy & delicious recipe!
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Rene — Reply
Yay – so glad you liked it Liz!
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Noelle — Reply
So hearty and delicious. Tastes like it belongs in a restaurant. I’m looking forward to the leftovers I have for the week!
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Rene — Reply
Thanks so much Noelle!
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Rachel Spitz — Reply
Hey, I wanted to know what the cooking time would be for an instant pot / pressure cooker?
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Craig Robb — Reply
So simple. Great hearty and flavorful dish. There are just two of us but we could hardly wait for leftovers!
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Rene — Reply
Hi Craig! So glad you both liked them…and leftovers are the best part! 🤗
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Ruchama Burrell — Reply
We are Shabbat observant Jews. We use our slow cooker to begin cooking before Sunset on Friday night for Shabbat Lunch. We cannot add the pasta, chard, and vegan/dairy ingredients during the cooking time. My plan is to cook the pasta, drain and spray with some olive oil and lightly steam the chard. Tomatoes love long cooking. When we take the pot off the heat source, I’ll add the remaining ingredients. It think this will be a lovely comforting Shabbat lunch. I’ll let you know.
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Rene — Reply
That sounds perfect Ruchama!
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Anjani — Reply
It’s hard to find the vegan tortellini near my neighborhood stores. What is the best thing to swap for tortellini? I really don’t like gnocchi.
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Rene — Reply
Hi Anjani – you could sub pasta! Even broken up lasagna noodles would be yummy. You may need to adjust the cook time. You could also make your own version of the tortellini by adding vegan ricotta to a wonton wrapper. That would be really good!
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JudyG — Reply
Oh, my! This is so good. I finally made it to Sprouts for the Kite Hill tortellini and made this soup for lunch today (and, as it turns out for the two of us, another two more meals each in the future). My husband appreciates the creaminess of this soup plus the delicious flavors otherwise. Thanks for such a great (thick) soup recipe. I like how easy it is, too!
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Rene — Reply
Hi Judy – so glad you and your husband liked this!!!
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Traci — Reply
Hi! What brand of non-dairy cream do you typically use for this recipe? Thanks!
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Rene — Reply
Hi Traci – I really like Ripple!
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