This recipe for creamy vegetarian tortellini soup with spinach (optional) is a quick and easy take on the classic sausage and tortellini soup.
Author:Sift | Gluten Free
1 cup cream
1 onion (medium sized)
4 cups vegetable stock
1 28 oz can diced tomatoes
18 oz tortellini (gluten free of course, regular if you’d like!)
1 tsp garlic minced
1 package of Beyond Meat Hot Italian Sausage
1–2 cups spinach (optional if you don’t want a leafy green. Kale would also be a great substitute!)
Parmesan to top (optional)
Make sure the sausage is room temperature. Remove the casing. In a pot, place the sausage and cook for 10 minutes on a medium high heat. It will break down (with the help of you)
Remove the sausage from the pot and place on the side. Deglaze the bottom of the pot by adding some stock. Add the chopped carrots and onions to the pot. Cook for 5 minutes. Add the garlic and cook for a minute longer. Add the vegetable stock and diced tomatoes to the pot and bring to a boil.
Allow the soup to come together for 20 minutes or so, you want the onion and carrot to be soft and not raw. If your carrots seem done enough, add the sausage back to the pot, along with the tortellini. Cook the tortellini according to the package. Add the spinach to the pot once the tortellini is cooked and cook down for a few minutes. Season your soup, and taste along the way with salt and pepper.
Remove the soup from the heat and add the cream. Serve immediately and top with parmesan.