Tortellini soup
A hearty vegan tortellini soup built on a smoky tofu "sausage", crushed tomatoes and baby spinach, on the table in about 35 minutes. Mushroom tortellini makes it filling enough to serve as a full meal.
Ingredients
For the vegan “sausage”:
- 1 tbsp olive oil for the tofu sausage
- 1 cup smoked tofu
- 1 tsp cumin ground
- ½ tsp sweet paprika
- ½ tsp coriander ground
- ½ tsp black pepper ground
- ½ cup onion diced
- 1 tbsp garlic minced
- 2 tbsp olive oil for sauteing
For the tortellini soup:
- 1 ½ cups tomatoes peeled and crushed
- 4 cups vegetable broth or vegetable stock, or water
- 1 tsp tomato paste
- 1 tsp basil
- 1 tsp oregano
- 1 tsp salt
- ½ tsp pepper
- 2 cups mushroom tortellini store-bought, certified vegan
- 2 cups baby spinach
Instructions
- Add the vegan sausage ingredients — smoked tofu, 1 tbsp olive oil, cumin, sweet paprika, coriander and black pepper — to a food processor or blender, leaving out the garlic and onion. Pulse a few times, until the tofu takes on a minced-meat texture.
- In a large pot over medium heat, heat the remaining 2 tbsp olive oil, then add the onion and garlic. Saute for a few minutes, then add the minced tofu and continue to cook until the onions are soft.
- Add the remaining soup ingredients — crushed tomatoes, vegetable broth, tomato paste, basil, oregano, salt and pepper — but not the tortellini and spinach. Stir and cook for 10 more minutes.
- Add the tortellini and cook until almost done, about 6 to 8 minutes. Add the spinach, give it a stir, then cover the pot and remove it from the heat so the spinach wilts.
- Serve hot, with some freshly chopped greens on top.
Notes
Use a certified vegan tortellini — most store-bought tortellini contains egg or cheese, so check the label if you want to keep this soup fully plant-based. Leftovers keep in the fridge for up to 3 days, but the tortellini softens as it sits; if you plan to make it ahead, cook the pasta separately and add it to each bowl when serving. Serve with crusty bread and a drizzle of olive oil.