The BEST Vegan Creamy Tortellini Soup!

The BEST Vegan Creamy Tortellini Soup! Has been my best creation all winter. Honestly, my sister and I scarfed this down and then laid comatose on the couch for about 30 minutes afterward. It was SOOOO good! We ate it too fast, therefore, we ate too much, then digested silently on the couch. When we stop drinking our wine because we are too full, you know we’ve hit our limit. LOL.

I had leftover Kite Hill Tortellini in my fridge which is how this idea came to be. Honestly, it had probably been about twenty years since I’d had tortellini soup. One of the most important parts of this deliciousness is using a GOOD marinara sauce. Don’t skimp out!

Hope everyone had a good Thanksgiving! We ate and drank too much and it was amazing. Loads of FT and Zoom calls with friends and family from my sister’s house. I ended up crashed in a teepee with my kiddo on my sister’s bedroom floor. LOL. Didn’t feel fabulous for my body when I woke up; however, didn’t give two-shits when I went to sleep. 😉

I can’t believe how fast Christmas is approaching. I say this every year like it is somehow shocking. LOL. Anyway, this The BEST Vegan Creamy Tortellini Soup! Would be an awesome addition to any Christmas dinner. Over the next few weeks, I’m going to post some more Just Egg recipes and a bunch of holiday recipes. Enjoy the first week back to the grind! I’m on a 3-hour work reprieve (I have an incredibly odd and disjointed schedule) and fucking exhausted.

Enjoy The BEST Vegan Creamy Tortellini Soup! And let me know if you have soups that you make for Christmas!

Click HERE for more great wintery soup recipes!

One of my holiday faves…

The BEST Vegan Creamy Tortellini Soup!

Serves: 4-6

Ingredients –

1 package (not frozen) of vegan cheese tortellini (I use Kite Hill -their package is 9 ounces)

1 1/2 C small white beans (navy beans)

4 C fresh baby spinach (can swap out for kale)

12 oz vegan sausage (I use Gimme Lean Plant-Based Ground Sausage – roll up in little balls)

3 cloves of garlic – minced

1 medium yellow onion – diced finely

1 Tbl ground oregano (can use fresh)

1 tsp ground basil (can use fresh)

1 tsp fresh thyme – finely chopped

2 tsp fresh rosemary – finely chopped

Salt & freshly ground black pepper – to taste

2 tablespoons all-purpose flour

5 C vegetable broth

1/3 C vegan milk (I use oat milk)

1 (8-oz) can GOOD tomato sauce (I use Mezzetta Marinara Sauce)

Directions –

Heat olive oil in pan over medium heat. Once warm, add sausage and cook until lightly browned – about 3-5 minutes

Add garlic, onion, and herbs, salt & pepper – cook for about 3 minutes

Whisk in the flour – about 1 minute

Slowly whisk in vegetable broth and tomato sauce

Add tortellini and beans- let boil. Once boiling, reduce heat and let simmer for about 10 minutes -stir occasionally (tortellini should be cooked and sauce should thicken)

Add spinach until wilted but still bright green – 1 minute

Add vegan milk and any salt & pepper you’d like – stir well – about 1 minute

Done!

Wine pairings –

Red – Amarone

White – Sauvignon blanc