- Recipes
- vegan veggie tortellini soup
Vegan Veggie Tortellini Soup
Description
Nothing is better than cozying up on the couch with a big bowl of warm soup. Especially one filled with tortellini and hearty vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon vegan butter, optional
- 1 medium yellow onion, coarsely chopped
- Fine salt, to taste
- 2 cups diced carrots, about 1-inch pieces
- 1 medium sweet potato, peeled and diced
- 1/2 cup thinly sliced celery
- 3 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh thyme leaves
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 teaspoon dried oregano
- 1/2 cup dry white wine
- 3 tablespoons tomato paste
- 6 cups vegetable broth
- 1 (9-ounce) package vegan tortellini, such as Kite Hill brand
- 4 cups coarsely chopped kale
- 3 to 4 tablespoons cashew cream, optional
- Freshly ground black pepper, to taste
- Dairy-free Parmesan cheese, optional
Directions
- Gather the ingredients.
- Heat olive oil and vegan butter, if using, in a large pot over medium until the oil shimmers and the butter melts. Add onion and a pinch of salt. Cook, stirring frequently, until soft and translucent, 5 to 7 minutes.
- Add carrots, sweet potato, celery, garlic, thyme, basil, rosemary, and dried oregano. Cook, stirring, until garlic and herbs are fragrant, about 1 minute.
- Add wine and tomato paste, and cook, stirring frequently, until the wine is mostly evaporated and tomato paste looks dark red, 1 to 2 minutes.
- Add the broth, raise the heat to high, and bring to a boil. Reduce the heat to a simmer. Cover and cook until the sweet potato and carrots are fork- tender, 15 to 18 minutes.
- Stir in the tortellini. Cover and cook until tender, 4 to 6 minutes.
- Stir in kale and cashew cream, if using. Season to taste with salt and pepper.
- Serve garnished with dairy-free parmesan, if desired.