Tortellini Soup with Creamy Tomato and Spinach

Tortellini Soup with Creamy Tomato and Spinach

from drveganblog.com
50 min
4 servings

This vegan tortellini soup is a comforting, creamy tomato-based dish, packed with spinach and sun-dried tomatoes for extra flavor. It's hearty, delicious, and perfect for a cozy meal any time of the year.

Ingredients

  • 5 medium-sized tomatoes
  • 5 garlic cloves
  • 2 tbsp tomato paste
  • 1 quart 1 liter vegetable stock
  • 1 cup oat cream (or any vegan cream) (240 ml)
  • 7 oz tortellini (vegan) (200g )
  • 1 handful sun-dried tomatoes (chopped)
  • 1 cup baby spinach (30g )
  • 1 tsp Italian seasoning
  • Salt (to taste)
  • 3 tbsp olive oil
  • Vegan Parmesan (for garnish)
  • Fresh basil (optional)

Directions

  1. 1

    Prepare the Pot: Heat 3 tablespoons of olive oil in a large pot over medium-low heat.

  2. 2

    Prepare the Tomatoes: Cut an "X" on the bottom of the tomatoes, and place them cut-side down in the pot. Add garlic cloves in the middle and season with salt. Cover and cook for 20-30 minutes until the tomatoes soften.

  3. 3

    Make the Soup Base: Remove the pot from heat, peel off tomato skins, and discard. Add tomato paste and vegetable stock, then blend until smooth using a hand blender.

  4. 4

    Add Cream and Seasoning: Stir in the oat cream and Italian seasoning, and adjust salt to taste.

  5. 5

    Cook the Tortellini: Add tortellini and sun-dried tomatoes to the soup. Let it simmer for 5-7 minutes until tortellini are tender.

  6. 6

    Add the Greens: Stir in baby spinach and let it wilt. Optionally, add fresh basil.

  7. 7

    Serve: Ladle the soup into bowls and garnish with vegan Parmesan and basil. Drizzle with extra olive oil for an added touch.