Vegan Creamy Tortellini Soup
Is there anything that brings back childhood memories like a warm bowl of tomato soup? It’s nostalgic for many and now you can have a delicious tomato tortellini soup right in your own kitchen! It’s the perfect bowl for dinner or a quick lunch and JOI makes the soup extra creamy.
Also in the soup to make it really flavorful is mushroom stuffed tortellini noodles. The noodles help to flavor the soup as well as make it really filling and a full meal. The mushroom adds a meaty texture and deep flavor to the soup and it pairs so nicely with the acidic tomato broth.
Stir in a bit of JOI and the broth gets SO creamy and gives you all the cozy, fall vibes! Enjoy with a side of crusty bread.
Yields 6 servings
10 ounces mushroom tortellini (at room temperature)
32 ounces vegetable stock
28 ounces crushed tomatoes
3 fresh basil leaves
1 bay leaf
½ white onion, diced
1 tablespoon Italian seasoning
Pinch of red pepper flakes
2 teaspoons salt
1 teaspoons pepper
1 tablespoon olive oil or avocado oil
How It’s Made
- In a large pot saute the onion in a bit of olive oil over medium heat until translucent and beginning to turn golden, stirring occasionally.
- Add in the stock, tomatoes, Italian seasoning, red pepper flakes, bay leaf, salt and pepper and stir together.
- Let the mixture simmer for about 10 minutes, then add in the tortellini. Cook for another 10 minutes.
- Garnish with basil and enjoy!