Vegan Tortellini Soup

Print Recipe

An easy and comforting soup recipe, perfect for cold weather.

Course Appetizer, Soup

Cuisine Italian

Keyword budget friendly, easy vegan soup, tortellini soup, vegan tortellini soup, vegan winter recipe, winter recipe

Prep Time 5

Cook Time 25

Servings

Calories 350.7

Author carleigh

Equipment

Large soup pot
chopping board
knife

Ingredients

1 yellow onion diced
6 cloves garlic minced
1 tbsp Italian seasoning
½ cup sun-dried tomatoes diced
6 ½ cups vegetable broth
14 oz canned crushed tomatoes
2 tbsp tomato paste
½ tsp salt
10 oz vegan tortellini 1 pack
1 bunch fresh kale diced
1 cup Earth's Own Alt Milk or vegan culinary milk, cashew cream or coconut milk
½ tsp red pepper flakes
¼ cup vegan cheese optional, for garnish

Instructions

Heat a large soup pot over medium heat. Add onion, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.
Add vegetable broth, crushed tomatoes and tomato paste. Stir the ingredients together until everything is evenly incorporated. Bring your soup to a boil, then turn down the heat and let it simmer for 10 minutes.
Add your kale, tortellini and Earth's Own Alt Milk, or cashew cream. Simmer for 5 more minutes until the kale has wilted and the tortellini is cooked. Serve immediately.

Video

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A post shared by Carleigh Bodrug (@plantyou)

Notes

To make cashew cream blend 3/4 cup soaked cashews with 1/4 cup water. For an allergy friendly alternatively, blend 3/4 cup sunflower seeds with 1/4 cup water.

Nutrition