Tomato Tortellini Soup

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5 from 1 vote

Tomato Tortellini Soup

If you're lucky enough that your grocery store carries vegan tortellini, this is a great simple soup to enjoy them in. If you cannot find a plant-based tortellini, you can sub them for equal amounts vegan gnocchi.
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Meal Type: Dinner, Lunch, Soup
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Cold Weather)
Tool: Blender, Stove
Ingredient: Pasta, Tomatoes
Servings: 4
Ingredients
  • 10.5 oz vegan tortellini pasta (or sub vegan gnocchi)
  • 1 tablespoon(s) olive oil
  • 1 yellow onion chopped
  • 2 clove(s) garlic
  • 1 28oz can(s) crushed tomatoes
  • 1 1/2 cup(s) water
  • 1/2 cup(s) fresh basil roughly chopped, plus more for garnish
  • 1 teaspoon(s) dried thyme
  • salt & pepper to taste
US Customary - Metric
Instructions
  • Prepare the tortellini pasta according to instructions on packaging.
  • Meanwhile, heat the olive oil in a large pot and sautรฉ the onion and garlic until the onion turns translucent and begins to brown, about 5 minutes.
  • Add the tomatoes, water, basil, thyme, salt, and pepper, and bring to a simmer and cook for 15-20 minutes. Blitz the soup with a hand blender until smooth and creamy. Taste for seasoning, adding a little more salt and pepper if required. Now stir through the cooked tortellini pasta, and top with some freshly chopped basil to serve.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 248kcal | Carbohydrates: 36g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Cholesterol: 28mg | Sodium: 329mg | Potassium: 58mg | Fiber: 3g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan