Tortellini Soup with Creamy Tomato and Spinach www.drveganblog.com 50 mins Pick the duration units Minutes Hours Serves 4 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Heat 3 tablespoons of olive oil in a large pot over medium-low heat. 2. Cut an "X" on the bottom of the tomatoes, place them cut-side down in the pot with garlic cloves, season with salt, cover and cook for 20-30 minutes until soft. 3. Remove from heat, peel off tomato skins and discard. Add tomato paste and vegetable stock, then blend until smooth. 4. Stir in oat cream and Italian seasoning, adjust salt to taste. 5. Add tortellini and sun-dried tomatoes, simmer for 5-7 minutes until tortellini is tender. 6. Stir in baby spinach and let it wilt. Add fresh basil (optional). 7. Ladle into bowls and garnish with vegan Parmesan and basil. Drizzle with olive oil 1. Heat 3 tablespoons of olive oil in a large pot over medium-low heat. 2. Cut an "X" on the bottom of the tomatoes, place them cut-side down in the pot with garlic cloves, season with salt, cover and cook for 20-30 minutes until soft. 3. Remove from heat, peel off tomato skins and discard. Add tomato paste and vegetable stock, then blend until smooth. 4. Stir in oat cream and Italian seasoning, adjust salt to taste. 5. Add tortellini and sun-dried tomatoes, simmer for 5-7 minutes until tortellini is tender. 6. Stir in baby spinach and let it wilt. Add fresh basil (optional). 7. Ladle into bowls and garnish with vegan Parmesan and basil. Drizzle with olive oil Add Direction Ingredients 5 medium-sized tomatoes 5 garlic cloves 2 tbsp tomato paste 1 quart vegetable stock 1 cup oat cream (or any vegan cream) 7 oz tortellini (vegan) 1 handful sun-dried tomatoes, chopped 1 cup baby spinach 1 tsp Italian seasoning 1 to taste Salt 3 tbsp olive oil 1 for garnish Vegan Parmesan 1 optional Fresh basil - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Large Pot Hand blender Knife Cutting board Ladle Add equipment Tips Use gluten-free tortellini if needed. Other greens like kale, Swiss chard, or arugula can be used. Coconut cream, cashew cream, or other vegan creams can substitute oat cream. Note that coconut cream may add a coconut flavor. Cook tortellini separately if freezing the soup to avoid over-softening the pasta. Soup can be stored in the fridge for up to 3 days and reheated on the stovetop. Add vegetable stock or oat cream if it has thickened too much Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
