Block
Vegan Tortellini Soup
One-pot · 30 min
Ingredients
- olive oil
- 3 tbsp
- onion chopped
- 2
- carrots chopped
- 6
- celery chopped
- 4 stalks
- garlic minced
- 8 cloves
- tomato paste
- 4 tbsp
- diced tomatoes
- 56 oz
- kidney beans cooked
- 3 cup
- vegan tortellini
- 5 cup
- vegetable broth
- 7 cup
- Italian seasoning
- 4 tsp
- kale stemmed, torn into small pieces
- 8 cup
- cashew parmesan cheese
- 4 tbsp
- cashew cream
- 1/2 cup
Method
- 01Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 5-7 minutes until onion is translucent.7 min
- 02Add garlic and tomato paste. Cook 1 minute, stirring constantly, until fragrant.
- 03Add diced tomatoes, beans, tortellini, broth, Italian seasoning, and kale. Bring to a boil.
- 04Reduce heat to low, cover, and simmer 15 minutes.15 min
- 05Uncover. Stir in cashew parmesan cheese and cashew cream if using. Serve with extra parmesan.