Slow Cooker Vegan Tortellini Soup
This post may contain affiliate links, please see our privacy policy for details.
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 Vegan Tortellini Soup
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
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 #thissavoryvegan and @thissavoryvegan!
So yummy!!! I added chicken sausage to mine instead. Definitely going to be a winter favorite!Â
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!
haha that’s the best reaction!
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!
Delicious! Perfect for the cold winter months! This was loved by vegans and non-vegans alike!
So glad everyone enjoyed it Lindsay!
Made the stovetop version & it turned out great. Very easy & delicious recipe!
Yay – so glad you liked it Liz!
So hearty and delicious. Tastes like it belongs in a restaurant. I’m looking forward to the leftovers I have for the week!
Thanks so much Noelle!
Hey, I wanted to know what the cooking time would be for an instant pot / pressure cooker?
So simple. Great hearty and flavorful dish. There are just two of us but we could hardly wait for leftovers!
Hi Craig! So glad you both liked them…and leftovers are the best part! 🤗
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.
That sounds perfect Ruchama!
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.
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!
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!
Hi Judy – so glad you and your husband liked this!!!
Hi! What brand of non-dairy cream do you typically use for this recipe? Thanks!
Hi Traci – I really like Ripple!