Vegan Tortellini Soup
Serves 6
10 mins prep
25 mins cook
35 mins total
This creamy Vegan Tortellini Soup is an easy one-pot recipe made with dairy-free tortellini, lentils or beans, and wholesome veggies in a luxurious tomato broth. It's vegan comfort food but with a healthy twist! Vegan, Nut-Free and Gluten-Free options.
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Sauté: Warm the oil in a large dutch oven or pot over medium-high heat. Add the onion, celery, and carrot; sauté for 5 minutes, until the onion is translucent.
Aromatics: Reduce the heat to medium and add the tomato paste, garlic, Italian seasoning, fennel, red pepper flakes, and salt. Mix well and sauté for 1-2 minutes. Deglaze the pot with the white wine and sauté for another 1 minute, scraping any browned bits off the bottom of the pot. Add the flour to the pot and mix well, sautéing for 1 minute.
Add the broth: Add the lentils or beans to the pot (if using), then add the broth. Bring to a boil over high heat, then reduce the heat to medium and simmer for 8 to 10 minutes. Stir the pot frequently to prevent the flour from sticking to the bottom of the pot.
Cashew Cream: In the meantime, drain the soaking cashews and add to a blender with 1 cup of water. Blend for 45 to 60 seconds, until smooth. Set Aside.
Final Touches: Add the tortellini and spinach to the pot and simmer according to package directions (mine was 3 minutes). Turn the heat off and stir in the cashew cream; mix well. Add additional salt to taste, if necessary.
Serve: Divide between serving bowls and garnish with fresh herbs. Serve warm; leftovers will keep in the fridge for up to 5 days.
