Name: Slow Cooker Vegan Tortellini Soup
Prep time: 10 min
Cook time: 160 min
Total time: 170 min
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)

This Slow Cooker Vegan Tortellini Soup is loaded with vegan sausage, "cheese" tortellini and kale. Perfect Fall vegan dinner idea!

Jump to Recipe

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:

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5 from 10 votes

Slow Cooker Vegan Tortellini Soup

This Slow Cooker Vegan Tortellini Soup is loaded with vegan sausage, "cheese" tortellini and kale. Just the right amount of cream, crunch and flavor!

Course Main Course, Soup

Cuisine American, Italian, Mediterranean

Keyword crockpot, fall recipes, slow cooker, soup, tortellini

Prep Time 10 minutes

Cook Time 2 hours 40 minutes

Total Time 2 hours 50 minutes

Servings

Calories 403kcal

Ingredients

2 tablespoon olive oil
1 small yellow onion diced
4 cloves garlic diced
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon 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
⅓ cup non-dairy cream or sub non-dairy milk, plus more for serving
⅓ 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.

Nutrition

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!

Comments

Lindsay K.

February 05, 2023 at 1:12 pm

Delicious! Perfect for the cold winter months! This was loved by vegans and non-vegans alike!

- Rene
  
  February 06, 2023 at 11:42 am
  
  So glad everyone enjoyed it Lindsay!
  
Liz

September 26, 2022 at 3:14 pm

Made the stovetop version & it turned out great. Very easy & delicious recipe!

- Rene
  
  September 30, 2022 at 7:55 am
  
  Yay - so glad you liked it Liz!
  
Noelle

September 25, 2022 at 8:21 pm

So hearty and delicious. Tastes like it belongs in a restaurant. I’m looking forward to the leftovers I have for the week!

- Rene
  
  September 30, 2022 at 7:55 am
  
  Thanks so much Noelle!
  
Rachel Spitz

July 03, 2022 at 8:01 am

Hey, I wanted to know what the cooking time would be for an instant pot / pressure cooker?

Craig Robb

October 26, 2021 at 1:58 pm

So simple. Great hearty and flavorful dish. There are just two of us but we could hardly wait for leftovers!

- Rene
  
  October 27, 2021 at 8:04 am
  
  Hi Craig! So glad you both liked them...and leftovers are the best part! 🤗
  
Ruchama Burrell

October 17, 2021 at 1:22 pm

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.

- Rene
  
  October 19, 2021 at 5:27 pm
  
  That sounds perfect Ruchama!
  
Anjani

October 15, 2021 at 8:15 pm

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.

- Rene
  
  October 19, 2021 at 5:25 pm
  
  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!
  
JudyG

October 08, 2021 at 2:18 pm

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!

- Rene
  
  October 19, 2021 at 5:16 pm
  
  Hi Judy - so glad you and your husband liked this!!!
  
Traci

September 09, 2021 at 10:07 pm

Hi! What brand of non-dairy cream do you typically use for this recipe? Thanks!

- Rene
  
  September 17, 2021 at 7:50 am
  
  Hi Traci - I really like Ripple!