Creamy Vegan Tomato Tortellini Soup
A hearty, creamy vegan tomato tortellini soup made with fresh tomatoes, sun-dried tomatoes, and spinach – perfect for a cozy and nourishing meal.
This creamy vegan tomato tortellini soup is a delicious and comforting dish perfect for chilly days or any time you're craving a hearty, plant-based meal. Made with ripe tomatoes, garlic, sun-dried tomatoes, and tender vegan tortellini, it's finished with a swirl of oat cream and a sprinkle of Italian herbs for extra richness and flavor. Baby spinach adds freshness and nutrients, making this a well-balanced bowl of goodness.
Ingredients
Nutritional Information
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 580mg
- Total Carbohydrates: 38g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 9g
Directions
1. Prepare the pot
Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
2. Prepare the tomatoes
Cut a shallow “X” at the bottom of each tomato and place them in the pot. Add garlic cloves and season with salt. Cover and cook for 20–30 minutes, until the tomatoes are soft.
3. Make the soup base
Remove the pot from the heat. Peel and discard the tomato skins. Add tomato paste and vegetable stock, then blend the mixture with a hand blender until smooth.
4. Add cream and spices
Stir in the oat cream and Italian seasoning. Add salt to taste.
5. Cook the tortellini
Add vegan tortellini and chopped sun-dried tomatoes to the soup. Let them simmer for 5–7 minutes, or until the tortellini are tender.
6. Add greens
Stir in the baby spinach and let it wilt. Optionally, add fresh basil for extra flavor.
7. Serve
Pour the soup into bowls. Garnish with vegan parmesan and fresh basil. Drizzle with a little more olive oil if desired.
What's Your Reaction?
Like
0
Dislike
0
Love
0
Funny
0
Angry
0
Sad
0
Wow
0
