Tortellini Soup with Creamy Tomato and Spinach
This vegan tortellini soup is a comforting, creamy tomato-based dish, packed with spinach and sun-dried tomatoes for extra flavor. It's hearty, delicious, and perfect for a cozy meal any time of the year.
Equipment
- Large Pot
- Hand blender
- Knife
- Cutting board
- Ladle
Ingredients
- 5 medium-sized tomatoes
- 5 garlic cloves
- 2 tbsp tomato paste
- 1 quart 1 liter vegetable stock
- 1 cup oat cream (or any vegan cream) 240 ml
- 7 oz tortellini (vegan) 200g
- 1 handful sun-dried tomatoes chopped
- 1 cup baby spinach 30g
- 1 tsp Italian seasoning
- Salt to taste
- 3 tbsp olive oil
- Vegan Parmesan for garnish
- Fresh basil optional
Instructions
- Prepare the Pot: Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
- Prepare the Tomatoes: Cut an "X" on the bottom of the tomatoes, and place them cut-side down in the pot. Add garlic cloves in the middle and season with salt. Cover and cook for 20-30 minutes until the tomatoes soften.
- Make the Soup Base: Remove the pot from heat, peel off tomato skins, and discard. Add tomato paste and vegetable stock, then blend until smooth using a hand blender.
- Add Cream and Seasoning: Stir in the oat cream and Italian seasoning, and adjust salt to taste.
- Cook the Tortellini: Add tortellini and sun-dried tomatoes to the soup. Let it simmer for 5-7 minutes until tortellini are tender.
- Add the Greens: Stir in baby spinach and let it wilt. Optionally, add fresh basil.
- Serve: Ladle the soup into bowls and garnish with vegan Parmesan and basil. Drizzle with extra olive oil for an added touch.
Nutrition
Calories: 320kcal