This vegan tortellini soup is healthy and delicious. It's light enough for a summer lunch and also comforting enough for a winter night. And it comes together so quickly! This recipe adds white beans and cashew cream to add protein and creaminess. And I add kale at the end to give it a little extra bite.
To make this recipe, start by making your cashew cream, which is one of the most awesome recipes in a vegan's arsenal! For this soup, I keep the cashew cream super simple because I only want it to add creaminess. Put 1 cup of cashews in a small pot and cover with water. Boil for about 20 minutes and then drain. Add the cashews and ½ cup of fresh water (not the water from the pot) into a high-speed blender and blend until creamy. You may have to add 1-3 tablespoons more water to get the right texture. I just make sure there's not small chunks of cashews left and it's a smooth puree.
While your cashews are boiling, you can start your soup. Sauté a diced onion in a couple tablespoons of olive oil. Add in a couple cloves of chopped garlic and sauté for an additional 30 seconds. Next you mix in ¼ cup of flour, let that cook for a minute more. Then add in vegetable broth, diced tomatoes with their juices, tomato sauce, Italian seasoning and salt and pepper to taste.
Bring your mixture to a gentle boil and add the refrigerated tortellini. Boil for as long as the package says, it's usually just a few minutes. When the tortellini is done, remove the soup from heat and add in the kale, white beans and cashew cream. Stir together until the cashew cream is incorporated into the soup and the kale gets a little tender. You can swap out spinach for kale here too, either would work perfect! You can top with fresh basil and serve with a fresh crusty bread.
Vegan Tortellini Soup
Ingredients
Cashew Cream
- 1 cup Raw and Unsalted Cashews
- ½ cup Water
Soup
- 2 tablespoons Olive Oil
- 1 Onion, chopped
- 2 Cloves Garlic, minced
- ¼ cup All-Purpose Flour
- 3 cups Vegetable Broth
- 14.5 ounce Can of Diced Tomatoes
- 8 ounce Can of Tomato Sauce
- ½ teaspoon Dried Basil
- 1 teaspoon Italian Seasoning
- Salt and Pepper to Taste
- 8 ounces Refrigerated Vegan Tortellini
- 1 ½ cups Chopped Kale
- 15.5 ounces Can of White Beans Cannellini, Great Northern or Navy Beans
Instructions
- Start by making your cashew cream. Put 1 cup of cashews in a small pot and cover with water. Boil for about 20 minutes and then drain. Add the cashews and ½ cup of fresh water (not the water from the pot) into a high-speed blender and blend until creamy. You may have to add 1-3 tablespoons more water to get the right texture. You want it creamy and thick with no chunks of cashews.
- Add 2 tablespoons olive oil to a Dutch oven or stock pot. Add the onion and cook until translucent, about 5 minutes. Add in the garlic and cook another 30 seconds. Stir in the flour and cook another minute.
- Stir in the vegetable broth, diced tomatoes, tomato sauce and seasonings. Bring the mixture to a gentle boil. Add the tortellini in and cook according to package directions.
- Once the tortellini is done, remove the soup from the heat. Add in the kale, cashew cream and white beans. Stir to incorporate the cashew cream and let the kale get a little tender. Add chopped basil and serve warm.
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