Vegan Mexican Tortellini Soup

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Tortellini is NOT a typo in the recipe title. I have an easy Vegan Tortilla Soup that you can check out HERE. This delicious recipe is a mashup of Mexican and Italian cuisines to create a uniquely flavorful dish.

My daughter Adriel shared the original recipe with me and I successfully “veganized” it to create a yummy, satisfying soup that’s free of dairy products and meat.

Try out Vegan Mexican Tortellini Soup this week. Trust me, you’ll want to make it again.

Vegan Mexican Tortellini Soup title

Vegan Mexican Tortellini Soup

I LOVE soup. Although I especially enjoy a bowl of hot soup during fall and winter, I’ll make up a pot of soup any time during the year. I like having the leftovers in the fridge for a quick meal. And most soups continue to blend flavors after they cook so they taste even better after a day or two.

Because of my fondness for soup, I’m always looking for new recipes to try. When my daughter and son in law told me about a recipe they tried and gave it high marks for ease of preparation and flavor, I knew I wanted to try a vegan version.

This soup simmers in a slow cooker, making it very easy to prepare. Plus, you get the benefit of the incredible aroma wafting through the house as it cooks.

Vegan Mexican Tortellini Soup recipe

Vegan Mexican Tortellini Soup

Savor the blended flavors of the Mexican soup with an Italian twist
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Italian, Mexican
Servings 8


  • 1 Slow Cooker


  • 2 12 oz pkgs Impossible Ground "Beef"
  • 2 10 oz cans Diced tomatoes with green chilies, undrained
  • 1 32 oz Veggie broth
  • 2 10.5 oz cans Tomato soup, condensed
  • 1 15 oz can Non GMO corn, drained
  • 1 15 oz can Black beans, drained
  • 1 1 oz pkg Taco seasoning
  • 1 8 oz pkg Vegan cream cheese with chives, softened
  • 1 18 pkg Refrigerated vegan cheese tortellini, uncooked


  • In a non stick skillet, brown Impossible ground "beef" until it is no longer pink. Add taco seasoning and diced tomatoes with green chilies. Cook over medium heat for five minutes. Transfer mixture to slow cooker.
  • Add veggie broth, tomato soup, corn and black beans to slow cooker. Cover and cook on LOW heat for 4 hours.
  • Stir soup and then gently stir in vegan cream cheese with chives and vegan cheese tortellini. Cover and continue cooking on LOW heat for one to two hours. Check soup after an hour to see if tortellini is heated through.
    Makes approximately 8 servings.
Keyword Italian, Mexican, Soup, Vegan


Vegan Mexican Tortellini Soup in slow cooker
Vegan Mexican Tortellini soup in slow cooker.

Vegan Mexican Tortellini Soup Tips

I appreciate how quickly this soup comes together. Once it is in the slow cooker, I can focus on other things.

I use a high quality non stick pan to brown Impossible ground “beef”. It doesn’t contain fats so it can stick easily. I thaw out the packages, if purchased frozen, and crumble and brown just like regular ground beef.

You can make your own veggie broth or purchase it.

Use Rotel brand diced tomatoes with green chilies or your favorite alternative. Don’t drain.

For the vegan cream cheese and cheese tortellini, I purchased the Kite brand. It’s made from almond milk. I found both at my local Natural Grocers. The cheese tortellini was in the frozen food section. I purchased two 9 ounce packages and allowed them to thaw in the refrigerator before using.

Use your favorite brand of condensed tomato soup. Don’t add water. Just add the contents of the cans to the slow cooker.

When I made the soup, the tortellini was perfectly cooked through in an hour, making a total cook time of five hours.

Store leftovers in the refrigerator. The soup was even more delicious the next day.

Vegan Mexican Tortellini Soup ready to eat
Vegan Mexican Tortellini Soup – ready to eat

The Taste Test

This soup is amazing! The combination of tomato soup with a hint of spiciness and the vegan cheese tortellini is so delicious and satisfying. The added vegan cream cheese with chives makes it extra creamy.

Greg loved this soup too, as did my mother. I took her a container of the soup to try. We all agreed, it’s a keeper recipe! And it’s so easy to prepare.

I’ll be making Vegan Mexican Tortellini Soup often!

Does this sound like a soup you’d enjoy?

Vegan Mexican Tortellini Soup in bowl


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Vegan Spinach Lasagna

This post may contain affiliate links. Please read my Disclosure Policy for details.

Prior to becoming plant based, I made a mean lasagna. Loaded with four cheeses, a homemade meat sauce, eggs, and wheat noodles, this lasagna took hours to make. It tasted good to me back then, although now I cringe when I think about what I fed my body.

I haven’t eaten lasagna for more than four years…until this past Christmas Day. One of my 63 birthday activities, the words on this slip of paper read “Create a new dish for Christmas dinner”. I’d already decided to look for a vegan lasagna recipe. I found one, from Simply Quinoa, that I adapted slightly. Check out the original recipe HERE.

I LOVED this easy to prepare vegan spinach lasagna. Read on for the recipe and tips on making this dish for your next special meal or weekend dinner.

Vegan Spinach Lasagna title meme

Vegan Spinach Lasagna Recipe

Simple to make and absolutely delicious, this lasagna features gluten free noodles, fresh spinach, store bought marinara sauce and two vegan cheeses made from almond milk.

Vegan Spinach Lasagna ready to eat

Vegan Spinach Lasagna

Quick and easy vegan spinach lasagna is perfect for a weekend or special meal
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 8 servings


  • 1 pkg gluten free lasagna noodles
  • 8 cups fresh spinach
  • 1 15 oz jar marinara sauce (I use sugar free)
  • 1 1/2 cups vegan ricotta
  • 1 bag shredded vegan mozzarella cheese
  • 2 tbsp Italian seasoning


  • Preheat oven to 375 degrees. In a large pan, add gluten free lasagna noodles to boiling water. Return to a boil for 2 minutes, cover and turn off heat. Let set for 14 minutes. Drain and run cold water over cooked noodles.
  • While noodles cook, wilt spinach. Place spinach in a large pan or skillet, add a couple of tablespoons of water and cook and stir over medium high heat. Spinach will wilt and reduce in volume. Remove from heat.
  • In a 9X13 pan, add a small amount of marinara sauce to bottom of pan. Layer rest of ingredients: lasagna noodles, ricotta cheese, shredded cheese, spinach, Italian seasoning, sauce. Continue to layer (I made three layers), ending with marinara sauce and the last of the shredded mozzarella cheese.
  • Bake for 35 - 40 minutes. Remove from oven and let lasagna stand for 10 minutes. Cut and serve. Makes 8 large servings.
Keyword Spinach Lasagna, Vegan

Tips for Making Vegan Spinach Lasagna

The Spinach

I’ve made this lasagna twice already. It’s that good. Both times I wilted the spinach, which is very easy to do and takes about a minute. I purchase a large bag of fresh spinach. The last time I prepared the recipe, I divided the spinach into two batches and wilted each separately. It was easier to manage the spinach that way. The spinach really does reduce in size as it wilts. Drain any liquid off before layering.


Vegan Spinach Lasagna fresh
Fresh spinach ready to wilt.
Vegan Spinach Lasagna wilted
Wilted spinach for vegan spinach lasagna.

Assembling the Lasagna

Layering the lasagna is the fun part. With the ingredients listed above, I’m able to make three layers. Adding a small amount of sauce in the bottom of the pan keeps the noodles from sticking.

I use gluten free brown rice noodles. My favorite marinara sauce is the Paul Newman brand. It’s sugar free and available at Wal-Mart or health conscious grocery stores. And I purchase both vegan cheeses at Natural Grocers.

Doing the layers, I’ve found one package of gluten free brown rice noodles is perfect. Assemble the ingredients, spreading them out as you layer, and finish with the last of the marinara sauce and mozzarella cheese. No need to cover the dish when baking.

Vegan Spinach Lasagna ready to bake
Vegan Spinach Lasagna – ready to bake
Vegan Spinach Lasagna baked
Vegan Spinach Lasagna out of the oven.

The Taste Test

I served this lasagna at a very small family Christmas dinner. We all loved it, even the non-vegans. In fact, I believe I like it better than my old lasagna that I used to make, and that’s saying something!

The vegan cheese is not heavy and yet adds a creaminess to the dish. And I love the added spinach. It adds a wonderful flavor plus it’s so good for me. Best of all, I like that this recipe comes together quickly…prepped, baked and ready to eat in about an hour.

I could easily eat this lasagna every week! Served with steamed or roasted veggies and a big chopped salad, it makes a filling and satisfying meal. I hope you’ll enjoy this recipe too!

Vegan Spinach Lasagna ready to eat
Vegan Spinach Lasagna – ready to eat

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