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Creamy Alfredo Tortellini Soup

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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

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

For the white sauce

4 Tbs olive oil

1/3 cup (50 g) flour (I used gluten free)

pinch of nutmeg

4 Tbs nutritional yeast

3-4 cups almond or oat milk

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