If you’re looking for cozy comfort food in a bowl, this tomato tortellini soup delivers. You’ll love the creamy tomato broth, but let’s be real: the vegan tortellini is the best part!
I do love pureed veggie soups like butternut squash and apple soup , creamy tomato soup , and roasted carrot ginger soup . But sometimes you want a soup recipe that’s a little more substantive. This tomato tortellini soup eats like a meal!
Between the creamy broth, spinach, and irresistible tortellini, this isn’t a soup that will leave you hungry for more. It’s hearty and satisfying, with all those big Italian flavours you love in your favourite vegan pasta recipe . Not that we get much snow here in Jamaica (not to rub it in!), but if there was an official soup of snowy days, tomato tortellini soup would be it.
Why You’ll Love This Tomato Tortellini Soup Recipe
- It’s vegan . Most tortellini soups contain dairy, but this recipe is completely plant-based. Now you can enjoy this creamy comfort food soup by making it yourself!
- Perfect for weeknight dinners . With simple ingredients and minimal prep time, this soup is quick to make and ideal for hectic weeknights when you need a hearty meal without the hassle.
- Easy to customise . Add your favorite greens, herbs, or tortellini to make this recipe your own.
- Comforting . Tomato tortellini soup is like a warm hug in a bowl!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Yellow onion – A white onion will also work, but yellow onions have a slightly milder flavour.
- Salt
- Crushed tomatoes – Crushed tomatoes add a little more texture than pureed, making them a good option for a hearty soup.
- Fire-roasted diced tomatoes – While you can use regular diced tomatoes, fire-roasted tomatoes add another layer of flavour to the tomato tortellini soup.
- Tomato sauce
- Vegetable stock – Use store-bought or homemade vegetable broth .
- Italian seasoning – An excellent way to add a lot of flavour without having to grab a bunch of jars from the pantry!
- Garlic powder
- Vegan tortellini
- Vegan cream cheese – You can use my homemade vegan cream cheese or a store-bought version.
- Spinach leaves – These will wilt into the soup, adding some extra nutrition.
- Salt and pepper
What Kind of Tortellini Should I Use for This Recipe?
Any kind you like! These days, you can find vegan tortellini made with plant-based cheese, sausage, and, of course, vegetables like spinach and mushrooms. All of these have flavours that would work well in this tomato tortellini soup recipe.
How to Make Tomato Tortellini Soup
- Cook the onion. Heat the olive oil over medium-high heat in a large, heavy-bottomed pot. Sauté the onion with the salt until it’s translucent.
- Build the soup. Stir in the crushed tomatoes, diced tomatoes, tomato sauce, 2 cups of vegetable stock, Italian seasoning, and garlic powder. Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes.
- Cook the tortellini. Add the tortellini to the pot. Cook for 10 minutes if you’re using frozen tortellini or 5 minutes for fresh.
- Make it creamy. While the tortellini cooks, ladle 1 ½ cups of the tomato broth into a blender . Add the vegan cream cheese and blend until smooth. Stir the contents of the blender back into the soup.
- Finish it off. Stir the spinach leaves into the soup until they wilt, then season with salt and pepper to taste.
Tips for Success
- Cut the onion into uniform pieces . This will ensure it’s all softened at the same time. No one likes pieces of crispy onion in their soup!
- Thin as desired . For a thinner soup, you can stir in up to a cup of additional vegetable stock.
- Make your own Italian seasoning . If you don’t have Italian seasoning, substitute with an equivalent amount of dried basil, oregano, thyme, and rosemary.
- Don’t overcook the tortellini . Keep an eye on the tortellini while cooking, as they can become mushy if overcooked.
Variations
- Add in some protein like chickpeas, white beans, or vegan Italian sausage for an extra filling meal.
- Make it spicy by adding red chili flakes with the onions.
- Swap the tortellini with vegan cauliflower gnocchi or your favorite pasta shape.
- Garnish with chopped fresh herbs like basil or parsley and vegan Parmesan cheese .
Serving Suggestions
- Serve with some crusty bread or roasted garlic bread for dipping and soaking up the delicious broth.
- Pair with a side salad dressed in a simple balsamic vinaigrette for a well-rounded meal. This chickpea panzanella salad would be great too!
- Have your tomato tortellini soup with a vegan grilled cheese sandwich on the side.
How to Store Leftovers
If you have leftover tomato tortellini soup, store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through before serving.
Can I Freeze This Recipe?
Yes, this tomato tortellini soup can be frozen for up to 3 months in a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating as directed above.
More Vegan Soup Recipes
- Butternut Squash Soup
- Vegan Broccoli Cheddar Soup
- Mulligatawny Soup
- Tuscan White Bean Soup Recipe
- Easy Lentil Soup
Ingredients
- 1 tablespoon olive oil , 15 ml
- 1 yellow onion , diced
- ½ teaspoons salt , 3 grams
- 1 (28-ounce) can crushed tomatoes , 794 grams
- 1 (28-ounce) can fire-roasted diced tomatoes , 794 grams
- 1 (15-ounce) can tomato sauce , 525 grams
- 2-3 cups vegetable stock , 500-750 ml
- 1 tablespoon Italian seasoning , 5.5 grams
- 1 teaspoon garlic powder , 3 grams
- 3 cups vegan tortellini , 330 grams
- 8 ounces vegan cream cheese , 227 grams
- 2 cups spinach leaves , 60 grams
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium-high heat in a large, heavy-bottomed soup pot. Add the onion, season with salt, and saute until translucent.
- Add the crushed tomatoes, diced tomatoes, tomato sauce, 2 cups (500 ml) of vegetable stock, Italian seasoning, and garlic powder. Give everything a good stir. If you would like a thinner soup, stir in an additional cup (250 ml) of vegetable stock. Bring the soup to a boil and then reduce the heat to low. Simmer for 10 minutes.
- Add the tortellini and cook for 10 minutes if you are using frozen tortellini, 5 minutes if you are cooking fresh.
- While the tortellini are cooking, ladle 1 ½ cups (355 ml) of the tomato broth into a blender. Add the vegan cream cheese to the blender. Blend until smooth. Stir the contents of the blender back into the soup.
- Stir the spinach leaves into the soup and simmer until they have wilted.
- Taste the soup and season with salt and pepper to taste.
Notes
Tomato Tortellini Soup
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 yellow onion diced
- ½ teaspoons salt 3 grams
- 1 (28-ounce) can crushed tomatoes 794 grams
- 1 (28-ounce) can fire-roasted diced tomatoes 794 grams
- 1 (15-ounce) can tomato sauce 525 grams
- 2-3 cups vegetable stock 500-750 ml
- 1 tablespoon Italian seasoning 5.5 grams
- 1 teaspoon garlic powder 3 grams
- 3 cups vegan tortellini 330 grams
- 8 ounces vegan cream cheese 227 grams
- 2 cups spinach leaves 60 grams
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium-high heat in a large, heavy-bottomed soup pot. Add the onion, season with salt, and saute until translucent.
- Add the crushed tomatoes, diced tomatoes, tomato sauce, 2 cups (500 ml) of vegetable stock, Italian seasoning, and garlic powder. Give everything a good stir. If you would like a thinner soup, stir in an additional cup (250 ml) of vegetable stock. Bring the soup to a boil and then reduce the heat to low. Simmer for 10 minutes.
- Add the tortellini and cook for 10 minutes if you are using frozen tortellini, 5 minutes if you are cooking fresh.
- While the tortellini are cooking, ladle 1 ½ cups (355 ml) of the tomato broth into a blender. Add the vegan cream cheese to the blender. Blend until smooth. Stir the contents of the blender back into the soup.
- Stir the spinach leaves into the soup and simmer until they have wilted.
- Taste the soup and season with salt and pepper to taste.
Video
Notes
Nutrition
Tomato Tortellini Soup https://jessicainthekitchen.com/tomato-tortellini-soup/ January 22, 2024
This vegan chicken parm sandwich is supremely satisfying and packed with big Italian-inspired flavours—and I promise you won’t miss the meat! Crispy plant-based chicken cutlets are piled with melty vegan cheese, marinara, and basil leaves. Yum!
If you’re looking for a sandwich that’s hearty and filling, look no further than this chicken parm sandwich. It’s absolutely loaded with deliciousness, from the crispy pan-fried vegan chicken to the plant-based provolone and the crusty bread. This is a sandwich you’re going to be craving ALL the time, friends!
I use my homemade vegan chicken to make the cutlets for this chicken parm sandwich, which I think makes it extra delicious. I’ve tried lots of store-bought plant-based chicken, but I always go back to that recipe because I think it has the perfect flavour and texture—plus it’s budget-friendly!
Why You’ll Love This Vegan Chicken Parm Sandwich Recipe
- It’s vegan . While you can go to most restaurants these days and order a vegan burger, a vegan chicken parm sandwich isn’t quite as easy to find. This recipe lets you enjoy it at home!
- Filling and flavourful . Make no mistake, this is a full meal in the form of a handheld sandwich! It’s hearty and sure to satisfy, with so much flavour in every bite. Literally vegan chicken parmesan in a sandwich!
- Versatile . Use your favourite plant-based cheese, swap in a store-bought crispy chicken cutlet and skip the dredging, or use homemade marinara sauce —there are lots of ways to make this recipe your own.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the chicken:
- Flour
- Vegan egg substitute – You can use flax egg or a store-bought egg replacer .
- Plant-based milk – Any variety that’s unflavoured and unsweetened.
- Breadcrumbs
- Grated vegan Parmesan – Use homemade vegan Parmesan or store-bought.
- Seasonings – Salt, garlic powder, onion powder, and Italian seasoning.
- Vegan chicken – If you use my vegan chicken recipe, slice it in half lengthwise. Or, substitute three store-bought vegan chicken breasts.
- Canola oil – Or another oil you like to use for cooking.
For the sandwiches:
- French baguette – Or sourdough sandwich rolls.
- Olive oil
- Garlic powder
- Vegan provolone – If you can’t find vegan provolone, substitute mozzarella.
- Marinara – Warm this in the microwave or on the stovetop.
- Basil leaves – For a fresh and flavourful finish!
How to Make a Vegan Chicken Parm Sandwich
- Set up your dredging station . Arrange 3 shallow bowls side by side. Add the flour to one, whisk the eggs and plant milk in another, and mix the breadcrumbs, vegan Parmesan, and seasonings in the third.
- Bread the vegan chicken . Dip the vegan chicken cutlets one at a time into the flour to coat it thoroughly, followed by the egg mixture, and finally into the breadcrumbs.
- Fry the chicken . In a large heavy-bottomed skillet set over medium-high heat, heat enough oil to go ½ inch up the sides of the pan. Add the breaded cutlets to the oil and fry for 3 minutes on both sides, or until crispy golden-brown. Transfer the fried “chicken” to a baking sheet lined with parchment paper.
- Toast the bread . Slice each baguette piece in half lengthwise. Brush the cut sides with olive oil and sprinkle with garlic powder. Place the bread cut-side-up under the broiler for 1-2 minutes until toasted.
- Melt the cheese . Place a slice of vegan provolone over each vegan chicken cutlet. Broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Assemble the chicken parm sandwiches . Place a chicken cutlet on the bottom half of each baguette piece and spoon marinara sauce over the top. Add 3 basil leaves on each sandwich, then close the sandwiches.
Tips for Success
- Make sure the chicken is evenly coated . Each of the dredging ingredients should completely cover the vegan chicken cutlets. This is how you get that perfect crispy texture!
- Fry in batches if needed . Leave plenty of space between each vegan chicken cutlet, or fry them in batches.
- Press the sandwiches together . If you’d like these chicken parm sandwiches to be more like a panini, you can set them on a cutting board and press down on them with a cast iron skillet on top.
Variations
- Gluten-free option . Use gluten-free flour and breadcrumbs. Purchase gluten-free vegan chicken cutlets (my chicken recipe is made with gluten) and swap in your favourite gluten-free bread.
- Make it spicy . Add some heat by adding red pepper flakes to the marinara sauce. Or swap the marinara for spicy arrabbiata sauce .
- Skip the faux chicken . Not a fan of vegan meat subs? Use portobello mushrooms instead of vegan chicken in this chicken parm sandwiches. Eggplant or even sliced zucchini is another option!
Serving Suggestions
This vegan chicken parm sandwich is perfect for lunch or dinner. Serve it alongside creamy tomato soup , sweet potato fries , or a fresh cucumber and tomato salad to make it a complete meal.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the sandwich in a preheated oven at 350°F until warmed through. You can also warm it up in the microwave; I recommend taking apart the sandwich and heating the filling separate from the bread.
Can I Freeze This Recipe?
I don’t recommend freezing these chicken parm sandwiches. They won’t have the same texture after freezing, thawing, and reheating.
More Vegan Sandwich Recipes
- Pinwheel Sandwiches
- Chopped Cheese Sandwich
- Caprese Sandwich with Parsley Pesto
- Vegan BLT Sandwich
- Vegan Pulled Mushroom Sandwiches
Ingredients
For the chicken:
- ½ cup flour , 60 grams
- 6 tablespoons vegan egg substitute , 92 grams (such as just egg or chickpea egg)
- 2 tablespoons plant-based milk , 30 ml
- 1 ½ cups breadcrumbs , 66 grams
- ¾ cup grated vegan Parmesan cheese , 75 grams
- ½ teaspoon salt , 3 grams
- 1 teaspoon garlic powder , 3 grams
- 1 teaspoon onion powder , 2.4 grams
- 1 tablespoon Italian seasoning , 5.5 grams
- 1 recipe Vegan Chicken , This should make 3 “chicken breasts”. Slice them in half lengthwise. You can use 3 store-bought vegan chicken breasts instead.
- Canola oil , for frying, enough to cover your pan with ½ inch oil
For the sandwiches:
- 1 French baguette sliced into 6 pieces , or 6 sourdough sandwich rolls
- 6 tablespoons olive oil , 89 ml
- 3 teaspoons garlic powder , 9 grams
- 6 slices vegan provolone
- 2 cups marinara sauce , warmed, 450 grams
- 18 basil leaves
Instructions
- Arrange 3 shallow bowls next to one another. Add the flour to one. Whisk together the eggs and plant-based milk in another, and whisk together the breadcrumbs, vegan parmesan, salt, garlic powder, onion powder, and Italian seasoning in the 3rd.
- One at a time, dip each portion of chicken into the flour to coat it thoroughly, then into the egg mixture, and finally into the breadcrumbs.
- In a large, heavy-bottomed skillet over medium-high heat, heat enough canola oil to go ½ inch up the sides of the pan. Add the breaded chicken pieces to the oil, leaving plenty of space between each piece (fry in batches if need be). Fry for 3 minutes on either side or until the breading gets nice and crispy golden-brown. Arrange the fried “chicken” pieces on a baking sheet lined with parchment paper.
- Slice each baguette piece in half, lengthwise. Brush both cut sides with olive oil and sprinkle with garlic powder. Place the bread cut side up under the broiler for 1-2 minutes or until golden brown. Remove from the oven and set aside.
- Place a slice of vegan provolone cheese on top of each portion of chicken. Broil for 1-2 minutes or until the cheese is melted and bubbly.
- Place 1 piece of chicken on the bottom half of each baguette piece and ladle marinara sauce over the top, add 3 basil leaves on each sandwich. Close the sandwiches.
