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Tomato and Mushroom Tortellini Soup [Vegan]
This comforting and deeply flavorful soup comes together quite effortlessly. The broth is thick and tomatoey with hints of fragrant herbs and spices. It’s an extremely satisfying soup, full of vegetables. It's oh-so-delicious and perfect on blustery rain drenched nights when served with a side of bread.
Ingredients You Need for Tomato and Mushroom Tortellini Soup [Vegan]
How to Prepare Tomato and Mushroom Tortellini Soup [Vegan]
- Combine diced tomatoes, tomato paste, basil, dried herbs, and ginger in a blender. Blend until smooth and set aside.
- In a large soup pot or saucepan, heat olive oil over medium heat
- Add onion and garlic and sauté for 3–5 minutes, stirring often, until become soft and translucent and the garlic is fragrant
- Add leek, carrots, and pepper flakes, stir in the mushroom powder and turmeric, and cook, stirring often, for another 3 or so minutes
- Add vegetable broth, increase heat slightly (to medium-high), and bring to a boil
- Add tortellini, bring soup back to a boil and let cook for about 6–8 minutes, or until tortellini is almost al dente.
- Check seasoning and add salt to taste, reduce heat and let soup simmer for about 5 more minutes.
- Serve warm ladled into bowls with freshly ground black pepper and garnished with herbs and other toppings of your choice.
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