Call Us: +1-212-851-9172
card-img

Vegan Veggie Tortellini Soup

Tortellini soup has always been one of my favorite recipes to make during the colder months. It’s filling, it’s typically pretty healthy depending on what you add, and it’s a crowd pleaser which is always a plus. It’s often made with a flavorful tomato-based broth, tortellini, kale, sometimes sausage and an additional veggie, a generous pour of cream, and Parmesan.

Ingredient:

  • 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

Recipe Direction :

  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.