Tortellini Soup Recipe
Equipment
- saucepan
- baking sheet
- cutting board
- knife
- can opener
Ingredients
Ingredients
- 1 package cheese stuffed tortellini
- 1 14 oz can of fire-roasted tomatoes or see above for my homemade fire-roasted tomatoes
- 1 tbsp olive oil
- 2 cups chopped spinach
- 2 spicy italian beyond sausages
- 1 small white onion diced
- 2-3 cloves minced garlic
- 1 cup chopped white button mushrooms
- 4 cups vegetable broth I prefer low-sodium
- 1 cup coconut milk
- 1-2 tsp chili flakes
- 2 tsp black pepper
- 1 tsp thyme
- ¼ cup chopped fresh basil
Instructions
Instructions
- In a saucepan with olive oil, saute onion and beyond sausage until onion is translucent
- add minced garlic and mushrooms and saute for 2-3 more minutes
- add fire-roasted tomatoes, spices, veggie broth, bring to a boil and simmer for 10-15 minutes
- add tortellini, spinach, and coconut milk simmer for 5 more minutes
- Garnish with basil and serve.
Notes
Feel free to add any vegetables you like and or have on hand. Great additions would include carrots, celery, red bell peppers, and zucchini.
This recipe is also delicious with Yves veggie grounds, or beyond ground "beef".