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Vegan sausage, tortellini and spinach soup
Vegan sausage, tortellini and spinach soup

Vegan sausage, tortellini and spinach soup
Vegan sausage, tortellini and spinach soup
Source
Ingredients:
1
Servings
  • 1
    item
     vegan sausage (or plant-based protein of choice)
  • 1
    item
     tortellini pasta (look for vegan varieties)
  • 1
    item
     fresh spinach leaves
  • 1
    item
     onion
  • 1
    item
     garlic
  • 1
    item
     vegetable broth
  • 1
    item
     non-dairy milk or cream
  • 1
    item
     olive oil
  • 1
    item
     herbs and spices (such as thyme, oregano, red pepper flakes)
  • 1
    item
     salt and pepper
  • 1
    item
     article
Vegan sausage, tortellini and spinach soup
Instructions:
  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant.
  2. Stir in chopped vegan sausage and cook until browned and slightly crispy.
  3. Pour in vegetable broth and bring the mixture to a gentle simmer.
  4. Add tortellini pasta to the pot and cook according to package instructions until al dente.
  5. Stir in non-dairy milk or cream to create a creamy base for the soup.
  6. Season the soup with herbs, spices, nutritional yeast, salt, and pepper to taste.
  7. Add fresh spinach leaves to the pot and cook until wilted.
  8. Taste the soup and adjust the seasoning as needed before serving.
  • 1
    item
     vegan sausage (or plant-based protein of choice)
  • 1
    item
     tortellini pasta (look for vegan varieties)
  • 1
    item
     fresh spinach leaves
  • 1
    item
     onion
  • 1
    item
     garlic
  • 1
    item
     vegetable broth
  • 1
    item
     non-dairy milk or cream
  • 1
    item
     olive oil
  • 1
    item
     herbs and spices (such as thyme, oregano, red pepper flakes)
  • 1
    item
     salt and pepper
  • 1
    item
     article
1
Servings
0

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant.

Stir in chopped vegan sausage and cook until browned and slightly crispy.

Pour in vegetable broth and bring the mixture to a gentle simmer.

Add tortellini pasta to the pot and cook according to package instructions until al dente.

Stir in non-dairy milk or cream to create a creamy base for the soup.

Season the soup with herbs, spices, nutritional yeast, salt, and pepper to taste.

Add fresh spinach leaves to the pot and cook until wilted.

Taste the soup and adjust the seasoning as needed before serving.

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