If there is one thing I can’t get enough of, it’s soups! From a distance soups sound like a pain, but they are one of the easiest things to throw tougher and there is so much room for creativity. Bonus, you they are affordable, can easily be made in bulk, and you can can pack on the veggies!
One soup I had not had in years was tortellini. Typically all store bought pasta is made with dairy, but you can find some vegan tortellini now at Whole Foods. That being said, I was curious to explore this staple soup and create an effortless recipe for you. Just like that, the creamy vegan Tortellini Soup was born!
Typically this soup has more of a watery base, but I love a creamy soup! When people think creamy they think heavy cream, but you can absolutely make a creamy dreamy soup sans dairy using cashews! Think you need a boat load of cashews which are pricey? Nope, just 1/2 cup!
What’s great about this recipe, is everything! It’s quick, easy, affordable, packs kale, you can easily make it in bulk, it has a rich creamy texture, packs protein making it more filling, and it’s perfect for fall!
If you love tortellini soup, you have to try this new creamy vegan Tortellini Soup!
Heat olive oil in a large pot oven over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes, now add the garlic and cook for 2-3 more minutes. Add the Italian seasoning, red pepper flakes, and salt.
Drain the water from the cashews and throw in high power blender with almond milk. Blend until smooth.
Whisk in vegetable stock, tomato sauce and cashew cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in tortellini; cover and cook until tender, about 5-7 minutes.
Stir in kale until wilted, about 1-2 minutes. Garnish with basil.