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  • vegan veggie tortellini soup

Vegan Veggie Tortellini Soup

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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

  1. Gather the ingredients.
  2. 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.
  3. Add carrots, sweet potato, celery, garlic, thyme, basil, rosemary, and dried oregano. Cook, stirring, until garlic and herbs are fragrant, about 1 minute.
  4. 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.
  5. 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.
  6. Stir in the tortellini. Cover and cook until tender, 4 to 6 minutes.
  7. Stir in kale and cashew cream, if using. Season to taste with salt and pepper.
  8. Serve garnished with dairy-free parmesan, if desired.