In a large pot heat olive on low-medium heat. To the pot, add the vegan sausages and cook until browned. Use a wooden spoon to crumble the sausages. Cook for 5 minutes or until brown. There should be no excess fat but if there is just drain it.
To the pot, add the onion, garlic, herbs + spices and salt + pepper. Stir often to avoid burning.
To the pot, add the flour, and whisk or stir till every ingredient is well coated.
To the pot, gradually whisk in the vegetable stock and tomatoes. Bring the mixture to a boil and then simmer for 10 minutes.
To the pot, add the tortellini and cook as instructed on the packet. Should be around 4-5 minutes.
Add the spinach, coconut cream, nutritional yeast and fresh herbs of choice.
Serve hot with garlic bread! Enjoy immediately.
Video
Notes
Soup will last up to one week in the fridge in an air-tight container.Soup will last up to 2 months in the freezer in an air-tight container.