Olive Oil Yellow Onion Crushed Tomatoes Fire-Roasted Diced Tomatoes Tomato Sauce Vegetable Stock Italian Seasoning Garlic Powder Vegan Tortellini Vegan Cream Cheese Spinach Salt Pepper
Heat olive oil, add the onion, season with salt, and saute until translucent.
Stir in crushed and diced tomatoes, tomato sauce, stock, Italian seasoning, and garlic powder and simmer for 15 minutes. Then add in the tortellini.
While the tortellini are cooking, blend some of the tomato broth and vegan cream cheese until smooth. Then stir the mixture back into the soup.
Stir the spinach leaves into the soup and simmer until they have wilted.