Name: Creamy Tomato Tortellini Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1 tbsp olive oil (15 ml); 1 null yellow onion (diced); 0.5 tsp salt (3 grams); 1 can crushed tomatoes (28-ounce, 794 grams); 1 can fire-roasted diced tomatoes (28-ounce, 794 grams); 1 can tomato sauce (15-ounce, 525 grams); 2.5 cups vegetable stock (500-750 ml); 1 tbsp Italian seasoning (5.5 grams); 1 tsp garlic powder (3 grams); 3 cups vegan tortellini (330 grams); 8 oz vegan cream cheese (227 grams); 2 cups spinach (leaves, 60 grams); null to_taste salt; null to_taste pepper

Instructions

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1

Heat olive oil (1 tbsp) in a large pot over medium-high heat. Add onion (1 yellow) and salt (0.5 tsp), then sauté until translucent.
2

Stir in crushed tomatoes (1 can), fire-roasted diced tomatoes (1 can), tomato sauce (1 can), vegetable stock (2 cups), Italian seasoning (1 tbsp), and garlic powder (1 tsp). Bring to a boil, then reduce heat and simmer for 10 minutes.
3

Add vegan tortellini (3 cups) and cook for 10 minutes if frozen, or 5 minutes if fresh.
4

While tortellini cooks, ladle 1.5 cups of the tomato broth into a blender. Add vegan cream cheese (8 oz) and blend until smooth. Stir the blended mixture back into the soup.
5

Stir spinach leaves (2 cups) into the soup and simmer until wilted.
6

Taste and season with [salt] and [pepper] to taste.