This vegan tortellini soup recipe is so easy-to-make, and only takes one-pot and 45-minutes of your time. PLUS, it’s delicious!
1 tbsp. olive oil
4 Field Roast Sausages, Italian flavored
4 large garlic cloves, pressed
1 medium sweet onion, finely chopped
1 tbsp. italian seasoning
1 tsp thyme
1 tsp oregano
1/2 red chili flakes
1 tsp sea salt
1/2 tsp fresh cracked black pepper
2 tablespoons all-purpose flour
5 cups vegetable stock or 1 1/2 tbps. vegetable stock paste + 5 cups of boiling water
1 400 ml can of tomatoes, crushed or blended
3 cups vegan tortellini of choice
6 cups fresh spinach
1/2 cup coconut cream
2 tbsp. nutritional yeast
handful fresh basil, thyme and oregano
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.
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.
Keywords: spinach, recipe, creamy, vegan, Italian, chicken, sausage