Name: Creamy Vegan Tortellini Soup
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1.5 tbsp oil; 1 medium yellow onions (diced); 2 medium carrots (peeled and sliced); 1 tbsp garlic cloves (minced); 5 oz sun dried tomatoes (in oil, drained); 1 tsp italian seasoning (blend); 4 cup vegetable broth; 15 oz crushed tomatoes (can); 1 cup cashew cream; 2 cup baby spinach (packed down); 9 oz vegan tortellini (package); null null salt (to taste); null null black pepper (fresh ground, to taste); null null vegan parmesan (optional topping)

Instructions

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1

In a large pot, heat the oil (1.5 tbsp) over medium-high heat. Add the yellow onion (1 medium) and carrots (2 medium). Sauté until onions are translucent, then add the sun-dried tomatoes in oil (5 oz) and cook until onions are browned.
2

Add the minced garlic (1 tbsp) and Italian seasoning (1 tsp) and cook for 30 seconds, stirring constantly to prevent burning.
3

Pour in the vegetable broth (4 cups) and oz crushed tomatoes (1 15). Stir well and bring to a boil.
4

Reduce heat to medium-low and simmer for 10-15 minutes.
5

Add the baby spinach (2 cups), vegan tortellini (9 oz), and cashew cream (1 cup) to the pot. Stir and cook for 2-3 minutes, until spinach is wilted and tortellini is tender.
6

Serve hot. Season with [salt] and [fresh ground black pepper] to taste. Garnish with [vegan parmesan] if desired. Enjoy with [vegan garlic bread] or [vegan focaccia].