Description
A heartwarming and creamy tortellini soup that combines vibrant flavors and comforting textures, perfect for chilly evenings.
Ingredients
Scale
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds
- 2 teaspoons extra virgin olive oil
- 4 garlic cloves, minced
- 3/4 cup chopped vegan sausage (or your favorite protein option)
- 1/2 to 3/4 cup chopped yellow or red onion
- 1 celery stalk, chopped
- 3/4 cup chopped carrots (chopped small)
- 1/2 teaspoon salt (divided)
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 8 ounces tomato purée (or your favorite tomato sauce)
- 4 cups vegetable stock
- 1 teaspoon Italian herbs (or a mix of basil, thyme, and sage)
- 9 ounces vegan tortellini
- 1/3 to 1/2 cup non-dairy yogurt (or non-dairy cream)
- 2 ounces fresh spinach (or your favorite baby greens)
- Vegan parmesan (as needed for topping)
- Fresh basil (for garnishing)
- Crushed red pepper flakes (optional for serving)
Instructions
- Use a mortar and pestle to grind the spices into a coarse mixture and set aside.
- Chop the vegetables and proteins, as needed.
- In a large skillet, heat 2 teaspoons of extra virgin olive oil over medium heat. Add the minced garlic and stir-fry briefly until fragrant, about 30 seconds.
- Toss in the vegan sausage and 3/4 of the prepared spice mix; let them cook for another minute.
- Add the chopped onion, carrot, celery, and half of the salt. Cook for 3 to 5 minutes, stirring occasionally.
- Stir in the tablespoon of flour until well incorporated. Add the tomato purée and the remaining salt, cooking for another few minutes.
- Pour in the vegetable stock and stir in the Italian herbs. Bring the mixture to a boil, then fold in the tortellini and cook for 3 to 4 minutes.
- Add a splash of water or stock. Fold in the non-dairy yogurt or cream and the fresh spinach until the spinach wilts.
- Taste and adjust the flavors. Ladle the soup into bowls and finish with a sprinkle of vegan parmesan, fresh basil, and optional crushed red pepper flakes.
Notes
This soup can be stored in the refrigerator for up to 5 days and can be frozen for up to 3 months. For a creamier texture, add a splash more non-dairy cream.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: tortellini, soup, creamy, vegan, comfort food, Italian
