Alright, Let’s Cozy Up with Some Soup

Not gonna lie, I first threw this easy creamy vegan tortellini soup together on a cold Sunday after realizing the only thing left in my fridge was half a bag of kale, some tortellini (the weird vegan kind, mind), and like two onions I kept meaning to toss. And it was raining. Anyway, this soup happened, my partner thought I’d discovered some secret handed down through the ages—spoiler, I just got hungry and went rogue. There’s something about the creamy broth and the bit of lentil nuttiness that makes you want another bowl, even if you didn’t think you were that hungry. Plus, bonus points: you can eat it straight from the pot if nobody’s watching. I’ve definitely done that.

Why You’ll Love This Little Gem

Honestly, I make this when I need dinner but can’t be bothered with a mountain of pots. My family goes absolutely wild for it because the tortellini makes them think I’ve gone all-out (I never tell them it’s store-bought vegan tortellini; maybe that’s sneaky?). Sometimes I add extra kale just because I’m feeling pretend-healthy, but if I’m honest it’s the creamy taste that we all keep coming back for.

Oh, and if you’re like me and get really annoyed at chopping onions, sometimes I just use scallions because they’re way less fussy. And on those days where the only thing I want is to have something hearty but also quick, this is the one. The only hiccup: trying not to burn your tongue because it’s so tempting right off the stove.

Here’s What You’ll Need (And What I Actually Use)

1 pack vegan tortellini (about 9oz/250g; use ravioli if you can’t find tortellini—honestly, who can half the time?)
A handful of kale, torn or chopped; spinach works fine, or honestly, I once used chard and nobody noticed
1 small yellow onion, diced (or scallions if chopping onions offends you)
2 cloves garlic, minced (garlic paste in a jar is perfectly okay, promise)
3/4 cup (about 140g) cooked green or brown lentils (I’ve used canned, dried, black beluga—whatever was around, mostly…my gran swore by dried green)
1 large carrot, diced (sometimes I skip this, but don’t tell my Mum)
5 cups (1.2 liters-ish) veggie broth (I usually go for the low sodium bouillon cubes from the market—less faffing)
3/4 cup (180ml) coconut milk, full-fat if you like it thick (I sometimes use unsweetened soy cream when the coconut’s run out)
2 tbsp olive oil (or whatever’s near the stove; I’ve used vegan butter in a pinch)
Salt and pepper, to taste (No rules, just taste and see what you think!)
Optional: Squeeze of lemon, pinch of chili flakes, fresh herbs (I once used dill—didn’t regret it)

Here’s How I Make It (with a Few Sidetracks)

First, grab your biggest pot (even if it’s your old dented one—I won’t judge). Heat the olive oil over medium heat, and toss in your onion and carrot. Stir ’em around, let them soften for about six minutes. By this point my onions start sticking because I always get distracted, but just scrape it off—adds flavor, I think.
Add minced garlic. Stir for about a minute until your kitchen smells amazing. (This is also when my dog starts hovering.)
Tip in the cooked lentils and pour in your veggie broth. Bring the whole thing up to a gentle boil. Don’t worry if it bubbles over a bit—just sop up the mess with whatever’s handy. Lower the heat and let it simmer five-ish minutes.
Here’s my favorite bit: add the tortellini straight from the package. Give it a good stir. Simmer for however long your pasta packaging says—usually 5 to 7 mins. (Don’t wander off, or your tortellini gets mooshy; I learned the hard way…)
Toss in the kale (or whatever greens you found). Stir until it’s wilted and looks all shiny. Then, pour in your coconut milk. If it looks weirdly separated, don’t fret—it comes together after a minute or two.
Add salt, pepper, and a squeeze of lemon juice if you’re in the mood. At this stage, I always sneak a taste—just to be sure. Sometimes it needs more salt, or a pinch of chili if you like heat.
Ladle into bowls and, if you’re like me, eat half your dinner standing up “testing” it before you serve anyone else.

Notes from Messy Real-Life Trials

Honestly, don’t ever skip rinsing tinned lentils; I did once and it tasted like a weird coin. And don’t stress if your coconut milk looks lumpy at first, it sorts itself out. Oh—one time I tried this with red lentils, but they just vanished into mush; stick to the green or brown ones for a bit of texture.

Some Variations I’ve Played With (Plus One Fail)

– Broccoli instead of kale? Really good! Just cut it small.
– Used frozen peas because my kale looked sad—suprisingly great.
– Tried adding vegan sausage chunks, but honestly, they kind of overpowered everything (would not repeat—my neighbor agreed).

What If I Don’t Have All the Equipment?

If you don’t have a big fancy soup pot, any saucepan that can fit the base of the soup will do. I’ve even borrowed a big enameled cast-iron baker from a mate (cheers, Alice!) and it was totally fine—just took an extra minute to clean.

Easy Creamy Vegan Tortellini Soup Recipe with Lentils and Kale

Storing the Leftovers (If There Are Any)

Keeps for about 3 days in the fridge—though honestly, in my house it never lasts more than a day. If you do have extra, the pasta does soak up the broth and gets a bit softer, but I think this tastes even better the next day. Pro tip: add a splash of water when you reheat it.

How I Like to Serve This (Because Habits Die Hard)

I usually scatter a bit of nooch (nutritional yeast if you want to be fancy) over mine, plus a grind of black pepper. And yeah, my other half dunks crusty sourdough in and calls it dinner. We’ve even had it with garlic bread from that recipe on Love & Lemons—so good. Sometimes we just call it a “Tuesday treat” and eat straight from the saucepan. Life’s short.

Stuff I Wish Someone Had Told Me (Pro Tips, I Guess)

I once tried rushing the tortellini step and regretted it, because if you overcook them they really do become a weird sort of mush. Let each thing have its moment. Also, add your greens at the very end—otherwise you’ll end up with kale the color of something you find in a compost bin (I learned this from experience, not a cookbook).

Troubleshooting and FAQs—Because People Ask!

Q: Can I use dried lentils?
A: Yep, just cook ’em first—takes longer. Or do what I do when I’m lazy: use canned, just rinse ’em (seriously, you don’t want the muck).

Q: Is there a good alt for coconut milk?
A: Sure, use oat cream or unsweetened soy. Or I’ve mixed cashew cream in a pinch (check Pinch of Yum’s cashew cream how-to—I nicked their method once!).

Q: Do I have to use tortellini?
A: Not at all; sometimes I just use straight-up dried pasta. Is it the same? Nope. But it still tastes lovely on a rainy night.

Q: Can I freeze this?
A: Actually, it goes a bit weird after freezing with the tortellini, gets soft and kinda odd. So I just make enough for a couple days, tops.

Q: Wait, did you really put dill in this once?
A: Erm, yes, and it was brilliant. But only a little!

Q: What’s your favorite vegan tortellini brand?
A: I like whatever’s on sale, honestly. Lately I’ve been using the Nooch Vegan Tortellini when I find it, but if you spot something new at the grocer, just give it a go!

(And, not quite related, but if you ever find yourself daydreaming at the stove, watch out or your soup will volunteer to repaint your kitchen walls. I still can’t get a certain splotch off the tiles. Ah well, at least it smells good.)

Easy Creamy Vegan Tortellini Soup Recipe with Lentils and Kale