1(28-ounce) can fire-roasted diced tomatoes794 grams
1(15-ounce) can tomato sauce525 grams
2-3cupsvegetable stock500-750 ml
1tablespoonItalian seasoning5.5 grams
1teaspoongarlic powder3 grams
3cupsvegan tortellini330 grams
8ouncesvegan cream cheese227 grams
2cupsspinach leaves60 grams
Salt and pepper to taste
Instructions
Heat the olive oil over medium-high heat in a large, heavy-bottomed soup pot. Add the onion, season with salt, and saute until translucent.
Add the crushed tomatoes, diced tomatoes, tomato sauce, 2 cups (500 ml) of vegetable stock, Italian seasoning, and garlic powder. Give everything a good stir. If you would like a thinner soup, stir in an additional cup (250 ml) of vegetable stock. Bring the soup to a boil and then reduce the heat to low. Simmer for 10 minutes.
Add the tortellini and cook for 10 minutes if you are using frozen tortellini, 5 minutes if you are cooking fresh.
While the tortellini are cooking, ladle 1 ½ cups (355 ml) of the tomato broth into a blender. Add the vegan cream cheese to the blender. Blend until smooth. Stir the contents of the blender back into the soup.
Stir the spinach leaves into the soup and simmer until they have wilted.
Taste the soup and season with salt and pepper to taste.
Notes
To store: If you have leftover tomato tortellini soup, store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through before serving.To freeze: This tomato tortellini soup can be frozen for up to 3 months in a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating as directed above.