Vegan tortellini soup

Name: Vegan tortellini soup
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 onion, chopped; 6 cloves of garlic, minced; 1 tbsp Italian spices; 1/2 cup sun dried tomatoes, chopped; 6 1/2 cups vegetable broth; 14 oz crushed tomatoes; 2 tbsp tomato pure; 1/2 tsp salt; 10 oz tortellini; fresh kale, chopped; 1 cup cashew cream; 1/2 tsp chili flakes

3 steps

Prep:40minCook:40min

Notes: To make cashew cream blend 3/4 cup soaked cashews with 1/4 cup water. For an allergy friendly alternative, blend 3/4 cup sunflower seeds with 1/4 cup water.

Updated at: Wed, 16 Aug 2023 23:48:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories330.6 kcal (17%)

Total Fat13 g (19%)

Carbs44.6 g (17%)

Sugars9.8 g (11%)

Protein12.5 g (25%)

Sodium1549.3 mg (77%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 TbspItalian spices

½ cupsun dried tomatoes

chopped

6 ½ cupsvegetable broth

14 ozcrushed tomatoes

2 Tbsptomato pure

½ tspsalt

10 oztortellini

fresh kale

chopped

1 cupcashew cream

½ tspchili flakes

Instructions

Step 1

Heat a large soup pot over medium heat. Add onion, garlic, sun-dried tomatoes and Italian seasoning. Sauté until the onions are translucent, approximately 5 minutes.

onion1

cloves of garlic6

Italian spices1 Tbsp

sun dried tomatoes½ cup

Step 2

Add vegetable broth, tomato sauce, tomato paste and salt. Stir the ingredients together until everything is evenly incorporated. Bring your soup to a boil, then turn down the heat and let it simmer for 10 minutes.

vegetable broth6 ½ cups

crushed tomatoes14 oz

tomato pure2 Tbsp

salt½ tsp

Step 3

Add your kale, tortellini, cashew cream and chili flakes. Simmer for 5 more minutes until the kale has softened and the tortellini is cooked. Serve immediately.