Tortellini Soup with Creamy Tomato and Spinach

50 mins
Serves 4
https://www.drveganblog.com/tortellini-soup-with-creamy-tomato-and-spinach-a-cozy-one-pot-meal/

Directions

  1. 1Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
  2. 2Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
  3. 3Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
  4. 4Cut an "X" on the bottom of the tomatoes, place them cut-side down in the pot with garlic cloves, season with salt, cover and cook for 20-30 minutes until soft.
  5. 5Cut an "X" on the bottom of the tomatoes, place them cut-side down in the pot with garlic cloves, season with salt, cover and cook for 20-30 minutes until soft.
  6. 6Cut an "X" on the bottom of the tomatoes, place them cut-side down in the pot with garlic cloves, season with salt, cover and cook for 20-30 minutes until soft.
  7. 7Remove from heat, peel off tomato skins and discard. Add tomato paste and vegetable stock, then blend until smooth.
  8. 8Remove from heat, peel off tomato skins and discard. Add tomato paste and vegetable stock, then blend until smooth.
  9. 9Remove from heat, peel off tomato skins and discard. Add tomato paste and vegetable stock, then blend until smooth.
  10. 10Stir in oat cream and Italian seasoning, adjust salt to taste.
  11. 11Stir in oat cream and Italian seasoning, adjust salt to taste.
  12. 12Stir in oat cream and Italian seasoning, adjust salt to taste.
  13. 13Add tortellini and sun-dried tomatoes, simmer for 5-7 minutes until tortellini is tender.
  14. 14Add tortellini and sun-dried tomatoes, simmer for 5-7 minutes until tortellini is tender.
  15. 15Add tortellini and sun-dried tomatoes, simmer for 5-7 minutes until tortellini is tender.
  16. 16Stir in baby spinach and let it wilt. Add fresh basil (optional).
  17. 17Stir in baby spinach and let it wilt. Add fresh basil (optional).
  18. 18Stir in baby spinach and let it wilt. Add fresh basil (optional).
  19. 19Ladle into bowls and garnish with vegan Parmesan and basil. Drizzle with olive oil
  20. 20Ladle into bowls and garnish with vegan Parmesan and basil. Drizzle with olive oil
  21. 21Ladle into bowls and garnish with vegan Parmesan and basil. Drizzle with olive oil

Ingredients

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

Equipment

Large PotHand blenderKnifeCutting boardLadle

Tips

  • Use gluten-free tortellini if needed.
  • Other greens like kale, Swiss chard, or arugula can be used.
  • Coconut cream, cashew cream, or other vegan creams can substitute oat cream. Note that coconut cream may add a coconut flavor.
  • Cook tortellini separately if freezing the soup to avoid over-softening the pasta.
  • Soup can be stored in the fridge for up to 3 days and reheated on the stovetop. Add vegetable stock or oat cream if it has thickened too much