Vegan Tortellini Soup with Kale
Ingredients
- 1 yellow onion diced
- 6 cloves garlic minced
- 1 tbsp Italian seasoning
- 1/2 cup sun-dried tomatoes diced
- 6 1/2 cups vegetable broth
- 14 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1/2 tsp salt
- 10 oz vegan tortellini 1 pack
- 1 bunch fresh kale diced
- 1 cup Earth’s Own Alt Milk or vegan culinary milk, cashew cream or coconut milk
- 1/2 tsp red pepper flakes
- 1/4 cup vegan cheese optional, for garnish
Preparation
Heat a large soup pot over medium heat. Add onion, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.
Add vegetable broth, crushed tomatoes and tomato paste. Stir the ingredients together until everything is evenly incorporated. Bring your soup to a boil, then turn down the heat and let it simmer for 10 minutes.
Add your kale, tortellini and Earth’s Own Alt Milk, or cashew cream. Simmer for 5 more minutes until the kale has wilted and the tortellini is cooked. Serve immediately.
