Hello!
Tortellini Vegetable Soup is a win and I figured I’d post another yummy soup option before spring and summer really hit and we start to crave those cooling, crisp and raw meals.
I’ve been on a sun-dried tomato kick lately and had some left and threw it in soup a few weeks back and it was a household hit. Nik calls it a “fun minestrone” with tortellini & sun-dried tomatoes! The sun-dried tomatoes will put you to work but they were accidental genius in soup so don’t skip it!
Tortellini Vegetable Soup
4 Cloves Garlic (minced)
1 Yellow Onion, diced
1 Carrot, diced
1 Zucchini, diced
1 Celery, diced (optional)
Handful sun dried tomatoes, diced
2 tablespoons tomato paste
15 oz can diced tomatoes
1 tablespoon Dried Thyme
1 tablespoon Nutritional Yeast
8 cups Vegetable Broth
1 cup Coconut Cream
18 oz Kitehill Tortellini
2 cups Kale (chopped)
1/2 teaspoon Red Pepper Flakes to serve
1. Dice & sauté first 6 ingredients for 5-10 minutes that 1/4 cup broth comes from your 8 cups) I sauté in the broth to start because it gets coconut cream and end result has plenty of healthy oil / fats.
2. Add tomato paste, diced tomatoes, thyme, and nutritional yeast, stir 2-3 minutes. I usually add 1 tsp salt here, add what you like for your taste buds
3. Add remaining 8 cups of broth, and one cup coconut cream, bring to boil, simmer 10 minutes.
4. Add kale & tortellinis 2-4 minutes or whatever your package says if you got regular tortellinis. I use @kitehillfoods because they’re diary-free
Note: Celery adds a nice level of mineral salt to make this an even more healing broth but only use it if you have some. Don’t buy a whole head just for one stalk!
Enjoy and don’t forget to tag me in your final product!! It jazzes me up to see your meals!!!! xo
