Creamy Vegan Tortellini Soup
User Reviews
4.9
32 reviews
Excellent
Creamy Vegan Tortellini Soup
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This vegan tortellini soup recipe is so easy-to-make, and only takes one-pot and 45-minutes of your time. PLUS, it's delicious!
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Ingredients
- 1 tbsp. olive oil
- 4 vegetarian sausage Italian flavored, Field Roast brand
- 4 garlic pressed, large cloves
- 1 onion finely chopped, medium sweet
- 1 tbsp. Italian seasoning
- 1 tsp thyme
- 1 tsp oregano
- 1/2 red chili flakes
- 1 tsp salt sea salt
- 1/2 tsp black pepper fresh cracked
- 2 tablespoons all-purpose flour
- 5 cups vegetable stock or 1 1/2 tbsp vegetable stock paste + 5 cups boiling water
- 1 400 ml canned tomatoes crushed or blended, can
- 3 cups vegan tortellini of choice
- 6 cups spinach fresh
- 1/2 cup coconut cream
- 2 tbsp. nutritional yeast
- basil thyme and oregano, handful, fresh
Instructions
- In a large pot heat olive on low-medium heat. To the pot, add the vegan sausages and cook until browned. Use a wooden spoon to crumble the sausages. Cook for 5 minutes or until brown. There should be no excess fat but if there is just drain it.
- To the pot, add the onion, garlic, herbs + spices and salt + pepper. Stir often to avoid burning.
- To the pot, add the flour, and whisk or stir till every ingredient is well coated.
- To the pot, gradually whisk in the vegetable stock and tomatoes. Bring the mixture to a boil and then simmer for 10 minutes.
- To the pot, add the tortellini and cook as instructed on the packet. Should be around 4-5 minutes.
- Add the spinach, coconut cream, nutritional yeast and fresh herbs of choice.
- Serve hot with garlic bread! Enjoy immediately.
Notes
- Soup will last up to one week in the fridge in an air-tight container.
- Soup will last up to 2 months in the freezer in an air-tight container.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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