Pillowy tortellini and a velvety tomato-cream broth, enriched with my straightforward selfmade sausage spice combine. Bursting with daring Italian flavors and prepared in simply half-hour, it’s your new favourite irresistible soup.
I obtained some almond ricotta–stuffed tortellini, so I made a decision to make an incredible soup with it. This is a hearty, scrumptious, and simple tortellini soup recipe. It makes use of the same old suspects of an Italian-flavored soup: aromatics, carrot, celery, Italian herbs, and vegan sausage. Those flavors pair up with the tortellini, tomato purée, and a few non-dairy cream.
It seems completely scrumptious.
I make this spice combine which provides all the flavour of sausage to no matter plant primarily based protein you select. This spice combine combines smoked paprika, fennel seeds, garlic powder, black pepper, oregano, and pepper flakes, and it’s simply so versatile and flavorful!
First make the spice combine, after which determine which protein you wish to use for the sausage. You can use vegan sausage, lentils, walnuts, pecans, chickpeas, crumbled tofu, chopped up soaked soy curls, seitan, or no matter else you want.
Cook your protein of selection with some garlic and the spice combine, then add all of the aromatics. Fold within the tomato sauce, tortellini, and a few inventory, then add non-dairy cream on the finish. The tortellini cooks up in the identical pan with the remainder of the soup.
The soup comes collectively inside half-hour in simply 1 pan, and is creamy and satisfying!
Why You’ll Love Tortellini Soup
- tremendous straightforward 1-pot meal prepared in half-hour
- creamy, tomatoey broth with sausagey flavors and tender, tacky tortellini
- tremendous versatile! Use no matter plant-based protein you want!
- Easily made gluten-free, soy-free, and/or nut-free.
For the Sausagey Spice Mix
For the Soup
- 2 teaspoons further virgin olive oil
- 4 garlic cloves, minced
- 3/4 cup chopped vegan sausage, or different protein, like lentils, walnuts, pecans, chickpeas, sausage patties, vegan sausages, seitan, soy curls, or a mix of those
- 1/2 to three/4 cup chopped yellow or purple onion
- 1 celery stalk, chopped
- 3/4 cup chopped carrots, chopped small
- 1/2 teaspoon salt, divided
- 1 tablespoon all-purpose flour, or gluten-free flour
- 8 ounces tomato purée, or tomato sauce
- 4 cups vegetable inventory
- 1 teaspoon Italian herbs, or a mixture of basil, thyme, and sage
- 9 ounces vegan tortellini
- 1/3 to 1/2 cup non-dairy yogurt, or non-dairy cream, or a mixture of non-dairy cream cheese and non-dairy yogurt
- 2 ounces contemporary spinach, or different child greens. Or extra, to style.
- vegan parmesan, as wanted for topping
- contemporary basil, for topping
- crushed purple pepper flakes, non-obligatory, for topping
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Make the spice combine.
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Grind the spices with a mortar and pestle into a rough combination. If you don’t have one, pulse in a spice grinder or espresso grinder. We want a rough combination of spices for bursts of taste. Set this apart.
Make the soup.
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Chop all of your greens and proteins, when you haven’t already. If utilizing a mixture of proteins, like walnuts, pecans, chickpeas, sausage patties, and so forth., chop them collectively into a rough combination. Set these apart.
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Heat a big skillet or saucepan over medium warmth, and add the olive oil. Once the oil is scorching, add the garlic and cook dinner for a number of seconds. Then, combine within the protein combination, cook dinner for a minute, then add 3/4 of the spice combine. Stir effectively, and cook dinner one other minute to toast the spices and the protein.
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Add within the onion, carrot, celery, and half of the salt. Cook for 3 to five minutes, including splashes of water as wanted so the greens cook dinner evenly. Mix within the flour, then add the tomato purée and remaining salt. Cook for 3 to 4 minutes to deepen the flavour and to combine within the flour.
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Mix within the inventory and Italian herbs, convey to a boil, then combine within the tortellini. Cook for 3 to 4 minutes. Add 1/4 to 1/2 cup water or inventory to chill the combination barely, then fold within the non-dairy cream/yogurt and the spinach. Mix effectively, and produce to a boil once more. Taste and regulate salt, taste, and herbs. Top with the vegan parmesan and contemporary basil, and ladle it into your serving bowls. Sprinkle among the remaining spice combine over the bowls. For further warmth, add crushed purple pepper flakes, as effectively. Serve with toasted bakery bread or garlic bread.
Flavor Variations:
- Add 2 tablespoons chopped sun-dried tomato and contemporary basil.
- Instead of store-bought non-dairy cream, make cashew cream: soak 1/3 cup cashews in heat water 10 minutes, drain, then mix with 1/2 cup water till clean, and use.
This recipe is nut-free and soy-free when you use nut-free and/or soy-free protein, yogurt, cream, tortellini, and parmesan. To make it gluten-free, use gluten-free protein, tortellini and gluten-free flour
Calories: 297kcal, Carbohydrates: 52g, Protein: 14g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 558mg, Potassium: 581mg, Fiber: 9g, Sugar: 9g, Vitamin A: 5980IU, Vitamin C: 17mg, Calcium: 203mg, Iron: 5mg
Nutrition data is mechanically calculated, so ought to solely be used as an approximation.
Ingredients
- spice combine – The sausagey spice combine is a mix of smoked paprika, garlic powder, black pepper, oregano, pepper flakes, and fennel seeds that you simply evenly grind into a rough combination.
- oil – To sauté.
- aromatics – Garlic onion, celery, and carrots add a ton of taste to this tortellini soup!
- plant primarily based protein – For your sausage combine, you should utilize vegan sausage or different protein, like lentils, walnuts, pecans, chickpeas, sausage patties, vegan sausages, seitan, soy curls, or a mix of those.
- flour – To thicken the sauce. Gluten-free flour is ok to make use of.
- tomato puree – Adds umami to the sauce. You can use tomato sauce as an alternative, if wanted.
- vegetable inventory – Adds moisture and taste to the soup.
- Italian herbs – Use a pre-packaged mix or your personal mixture of basil, thyme, and sage.
- vegan tortellini – Choose nut-free, gluten-free, and/or soy-free, if wanted.
- cream component – You can use non-dairy yogurt, cashew cream, or a mixture of vegan cream cheese and non-dairy yogurt to make your tortellini soup creamy.
- spinach – Adds texture and veggies to the dish.
- toppings – Top your creamy tortellini soup with vegan parmesan and contemporary basil. You may also high with crushed purple pepper, if you need extra warmth.
💡Tips
- When grinding the spices, don’t overdo it! Those little chunks of fennel seeds give a burst of sausagey taste!
- To make your personal cashew cream, soak 1/3 cup cashews in heat water 10 minutes. Drain, then mix with 1/2 cup water till clean.
How to Make Tortellini Soup
Grind the spices with a mortar and pestle into a rough combination. If you don’t have one, pulse in a spice grinder or espresso grinder. You need coarse combination of spices for bursts of taste. Set this apart.
Chop all of your greens and proteins, when you haven’t already. If utilizing a mixture of proteins, like walnuts, pecans, chickpeas, sausage patties, and so forth., chop them collectively into a rough combination. Set these apart.
Heat a big skillet or saucepan over medium warmth, and add the olive oil. Once the oil is scorching, add the garlic and cook dinner for a number of seconds. Then, combine within the protein combination, cook dinner for a minute, then add 3/4 of the spice combine. Stir effectively, and cook dinner one other minute to toast the spices and the protein.
Add within the onion, carrot, celery, and half of the salt. Cook for 3 to five minutes, including splashes of water as wanted so the greens cook dinner evenly.
Mix within the flour, then add the tomato purée and remaining salt. Cook for 3 to 4 minutes to deepen the flavour.
Mix within the inventory and Italian herbs, convey to a boil, then combine within the tortellini.
Cook for 3 to 4 minutes. Add 1/4 to 1/2 cup water or inventory to chill the combination barely, then fold within the non-dairy cream/yogurt and the spinach. Mix effectively, and produce to a boil once more. Taste and regulate salt, taste, and herbs.
Top with the vegan parmesan and contemporary basil, and ladle it into your serving bowls. Sprinkle among the remaining spice combine over the bowls. For further warmth, add crushed purple pepper flakes, as effectively. Serve with toasted bakery bread or garlic bread.
What to Serve with Tortellini Soup
Serve with toasted bakery bread or garlic bread for a straightforward meal. You may also function a facet dish with a inexperienced salad, grilled veggie sandwich, mini Tuscan pot pies, or zucchini rolls.
Frequently Asked Questions
Tortellini soup is nut-free and soy-free when you use nut-free and soy-free protein, yogurt, cream, tortellini, and parmesan. To make it gluten-free, use gluten-free protein, tortellini and flour.
