Tomato Tortellini Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
medium
yellow onion, diced
-
½
teaspoon
salt
-
1
28-ounce can
crushed tomatoes
-
1
28-ounce can
fire-roasted diced tomatoes
-
1
15-ounce can
tomato sauce
-
2-3
cups
vegetable stock
-
1
tablespoon
Italian seasoning
-
1
teaspoon
garlic powder
The additions
-
3
cups
vegan tortellini
-
8
ounces
vegan cream cheese
-
2
cups
spinach leaves
-
to taste
salt and pepper
Instructions
- Heat olive oil in a large pot and sauté the diced onion with salt until translucent.
- Add crushed tomatoes, diced tomatoes, tomato sauce, 2 cups of vegetable stock, Italian seasoning, and garlic powder. Stir and bring to a boil, then simmer for 10 minutes.
- Add tortellini to the pot and cook for 10 minutes if frozen or 5 minutes if fresh.
- Ladle 1 ½ cups of the broth into a blender, add vegan cream cheese, and blend until smooth. Stir back into the soup.
- Add spinach leaves to the soup and simmer until wilted. Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6 servings
Calories
402
Total fat
18g
Total carbohydrates
50g
Total protein
15g
Sodium
1655mg
Cholesterol
20mg
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