Description
A heartwarming bowl of creamy tomato and spinach tortellini soup, perfect for chilly evenings.
Ingredients
Scale
- 5 medium-sized tomatoes
- 5 garlic cloves
- 2 tablespoons tomato paste
- 1 quart vegetable stock
- 1 cup oat cream (or any vegan cream)
- 7 oz vegan tortellini
- 1 handful sun-dried tomatoes, chopped
- 1 cup baby spinach
- 1 teaspoon Italian seasoning
- Salt to taste
- 3 tablespoons olive oil
- Vegan Parmesan for garnish (optional)
- Fresh basil (optional)
Instructions
- In a large pot, heat 3 tablespoons of olive oil over medium-low heat.
- Cut an X on the bottom of each tomato and place them cut-side down in the pot. Nestle the garlic cloves in the middle, season with salt, cover, and cook for 20-30 minutes until the tomatoes are soft.
- Remove the pot from heat, peel away the tomato skins, discard them, and add the tomato paste and vegetable stock. Blend until smooth.
- Stir in the oat cream and Italian seasoning, adjusting salt to taste.
- Add vegan tortellini and chopped sun-dried tomatoes, simmer for 5-7 minutes.
- Stir in baby spinach until wilted, adding fresh basil if desired.
- Ladle soup into bowls and garnish with vegan Parmesan and basil.
Notes
Make sure to wash and chop your greens before starting. Allow your ingredients to come to room temperature for ease of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 0mg
Keywords: soup, tortellini, vegan, comfort food, Italian
