Ingredients
Main Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 yellow onion, diced
- ½ teaspoon salt (3 grams)
- 1 (28-ounce) can crushed tomatoes (794 grams)
- 1 (28-ounce) can fire-roasted diced tomatoes (794 grams)
- 1 (15-ounce) can tomato sauce (425 grams)
- 2-3 cups vegetable stock (500-750 ml)
- 1 tablespoon Italian seasoning (5.5 grams)
- 1 teaspoon garlic powder (3 grams)
- 3 cups vegan tortellini (330 grams)
- 8 ounces vegan cream cheese (227 grams)
- 2 cups spinach leaves (60 grams)
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Heat the olive oil over medium-high heat in a large, heavy-bottomed soup pot. Add the diced onion and season with salt. Sauté until the onion becomes translucent, releasing a sweet aroma and soft texture.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes, fire-roasted diced tomatoes, tomato sauce, and 2 cups (500 ml) of vegetable stock. Stir in the Italian seasoning and garlic powder to infuse the soup with traditional Italian flavors. If you prefer a thinner broth, add an extra 1 cup (250 ml) of vegetable stock. Bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 10 minutes. This allows the flavors to meld beautifully.
- Cook the Tortellini: Add the vegan tortellini to the simmering soup. Cook according to the type: 10 minutes if frozen, or 5 minutes if fresh. The tortellini will become tender and soak up the rich broth flavors.
- Prepare Creamy Broth Mixture: While the tortellini cooks, ladle 1½ cups (355 ml) of the tomato broth into a blender and add the vegan cream cheese. Blend until smooth to create a rich and creamy base. Carefully stir this blended mixture back into the soup pot.
- Add Spinach and Final Seasoning: Stir in the fresh spinach leaves into the soup and continue to simmer until the spinach has wilted, adding a burst of color and nutrients. Taste the soup, then add salt and pepper as needed to enhance the overall flavor.
Notes
- For a thinner soup, increase the vegetable stock up to 3 cups in total.
- Use fresh or frozen vegan tortellini, adjusting cooking times accordingly.
- You can substitute vegan cream cheese with cashew cream for a different creamy texture if desired.
- Make sure to taste before adding additional salt since canned tomatoes and stock can already be salted.
- This soup can be prepared ahead and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegan
