Creamy Vegetarian Tortellini Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

3 tablespoons extra-virgin olive oil

1 large yellow onion, diced

1 lb plant-based sausages (see note 1)

3 carrots, diced

3 celery ribs, diced

2 tablespoons Italian seasoning

3 cloves garlic, minced

1 teaspoon fine sea salt

½ teaspoon red pepper flakes

1 (28 oz/794 g) can whole peeled tomatoes (with basil, see note 2)

6 cups vegetable broth

12.3 oz cheese tortellini (refrigerated or frozen, not dried)

1 bunch kale, chopped (about 5 cups)

⅓ cup whipping cream (more if desired, see note 3)

Grated Parmesan cheese (for garnish, optional)

Directions

Brown sausage: Warm olive oil in large pot over medium-high heat. Crumble in the sausage and add onion. Saute, stirring occasionally, until sausage is golden brown and crispy, 10 to 12 minutes (see note 4).

Add veggies, seasoning: Add carrots, celery, Italian seasoning, garlic, salt, and red pepper flakes. Cook, stirring frequently, until the veggies begin to soften, about 3 minutes.

Boil: Pour in tomatoes and vegetable stock. Stir to combine. Cover the pot with the lid slightly ajar and bring to a boil. Add tortellini and cook until al dente, 2 to 4 minutes.

Finish: Reduce heat to medium-low and stir in kale and cream. Cook until the kale has softened and tortellini is tender, 1 to 2 minutes. Taste and season with more salt if needed. Ladle into bowls and garnish with Parmesan, if using.

Nutrition

• Calories: 457 kcal
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Cholesterol: 37 mg
• Sodium: 1515 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 8 g
• Total Sugars: 5 g
• Protein: 22 g