Vegan Tortellini Soup
Ingredients
The soup base
-
1
tbsp
olive oil
-
4
pieces
Field Roast vegan sausages
-
4
large
garlic cloves
-
1
medium
sweet onion
-
1
tbsp
Italian seasoning
-
1
tsp
thyme
-
1
tsp
oregano
-
½
tsp
red chili flakes
-
1
tsp
sea salt
-
½
tsp
fresh cracked black pepper
-
2
tbsp
all-purpose flour
-
5
cups
vegetable stock
-
1
can
crushed or blended tomatoes (400 ml)
The additions
-
3
cups
vegan tortellini
-
6
cups
fresh spinach
-
½
cup
coconut cream
-
2
tbsp
nutritional yeast
-
handful
fresh basil, thyme, and oregano
Instructions
- Heat olive oil in a large pot over low-medium heat.
- Add the vegan sausages and cook until browned, crumbling them with a wooden spoon.
- Cook for about 5 minutes until browned, draining any excess fat if necessary.
- Add the onion, garlic, herbs, spices, salt, and pepper to the pot, stirring frequently.
- Stir in the flour until all ingredients are well coated.
- Gradually whisk in the vegetable stock and tomatoes, bringing the mixture to a boil, then simmer for 10 minutes.
- Add the tortellini and cook according to package instructions, about 4-5 minutes.
- Stir in the spinach, coconut cream, nutritional yeast, and fresh herbs.
- Serve hot with garlic bread.
Nutrition Facts (estimated)
Servings
4-5
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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