Tortellini Soup with Creamy Tomato and Spinach
Directions
- 1Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
- 2Cut 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.
- 3Remove from heat, peel off tomato skins and discard. Add tomato paste and vegetable stock, then blend until smooth.
- 4Stir in oat cream and Italian seasoning, adjust salt to taste.
- 5Add tortellini and sun-dried tomatoes, simmer for 5-7 minutes until tortellini is tender.
- 6Stir in baby spinach and let it wilt. Add fresh basil (optional).
- 7Ladle into bowls and garnish with vegan Parmesan and basil. Drizzle with olive oil
Ingredients
- 5 medium-sized tomatoes
- 5 garlic cloves
- 2 tbsp tomato paste
- 1 quart vegetable stock
- 1 cup oat cream (or any vegan cream)
- 7 oz tortellini (vegan)
- 1 handful sun-dried tomatoes, chopped
- 1 cup baby spinach
- 1 tsp Italian seasoning
- 1 to taste Salt
- 3 tbsp olive oil
- 1 for garnish Vegan Parmesan
- 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
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