This Creamy Alfredo Tortellini Soup is an entirely vegan and gluten free deliciousness. Full of flavors with garlic, fresh vegetables, this is so super easy to make and done in no time.
I can’t get enough of pasta, and I bet you are the same. However, it can be tough if you’re plant based like me.
No dairy or meat and that can limit some of the choices. For example, it’s been a long time since I had tortellini.
The reasons are obvious. Tortellini are traditionally not vegan and gluten free. The filling is often made with cheese, meat, and eggs. But guess what happend:
I was lucky enough to find a bag with vegan filling in my local store recently, so my mind was already racing to come up with a fantastic and super easy meal.
A lot of my thinking was what sauce to use. Pre vegan days I always craved Alfredo sauce. There are tons of vegan versions on the internet, which are delicious and fantastic.
Often made from cashews or almonds, super yummy of course.
But I wanted to try to bring you all a version which is so close to the real deal, plus nut free and with no need for a blender. Just insanely delicious.
You can be sure this Creamy Alfredo Tortellini Soup is creamy, mouthwatering, it tastes like the classic sauce, comforting, addictive, lip smacking, believe me you won’t stop eating this, shareable, and a must make.
How to make Alfredo Sauce
As I said, for this vegan Alfredo sauce, we don’t use any nuts. Instead I used the White Sauce from my Best Vegan Moussaka as a base to start from.
Get going by heating the oil in a large casserole.
Then quickly whisk in flour and plant-based milk until thickened and creamy. Season with salt, pepper, and nutmeg to your liking.
Put the Sauce into a bowl and set aside.
How to make Creamy Alfredo Tortellini Soup
So we have prepared the base for the white sauce. Now, we can use the same casserole or sauce pan. No need to wash it, we only need one pot for everything.
Heat a bit of vegetable broth, or another touch of oil again for frying the veggies for the soup.
You can use the veggies that you prefer. I have tried for example broccoli, carrots, onions, bell peppers, peas, leeks and spinach. Anything will work. Fry your favorite veggies and the garlic for around 5 minutes.
Add broth, prepared white sauce, nutritional yeast, and your vegan tortellini. Season with salt and pepper. Cook this for around 20 minutes on medium to low heat.
Please don’t use a high temperature otherwise the pasta and veggie can turn mushy. After 20 minutes serve on plates. It’s really delicious on it’s own for lunch or dinner, but you can serve this with some bread like my Garlic Butter Avocado Bread.
If you can’t find any vegan tortellini, you can use regular pasta. But you might also wonder how to make vegan and gluten free tortellini at home?
It’s possible. You need a basic dough made from your favorite gf flour like buckwheat or all purpose and a bit of coconut yoghurt and oil.
Add a pinch salt and pepper. Roll the dough out on a floured surface, cut into rounds and fill then.
For the filling be creative. One can use mushrooms, spinach, garlic, sun dried tomatoes – anything you like.
Fill the pasta rounds with a bit filling. Cook them in salt water until done. I’m curious, if you had ever tried this?
Love seeing all your remakes, maybe with some homemade tortellini, if you’re fancy.
- 8 oz vegan tortellini or regular pasta (I used gluten free)
- 5 gloves garlic, peeled and pressed
- 3 heaping cups assorted veggies, chopped
- 1 batch white sauce from my Best Vegan Moussaka
- 2 cups vegetable broth
- 1 cup nutritional yeast
- salt, pepper to taste
- Heat a bit of vegetable broth, or another touch of oil again for frying the veggies for the soup.
- Fry the veggies and the garlic for around 5 minutes. Add broth, prepared white sauce, nutritional yeast, and your vegan tortellini. Season with salt and pepper.
- Cook this for around 20 minutes on medium to low heat.
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 4
- Sodium: 29
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 6
- Protein: 17
- Cholesterol: 0