Description
A comforting Italian soup with a pasta twist. This simple vegan tortellini pasta e fagioli is rich, hearty, and absolutely delicious.
Ingredients
Scale
- 1 Tbsp Olive Oil
- 1 Onion (Diced)
- 1 Carrot (Peeled and Diced Small)
- 2 Stalks Celery (Diced Small)
- 2 Cloves Garlic (Minced)
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Red Pepper Flakes
- 1 28 oz Can Crushed Tomatoes
- 4 Cups Vegetable Stock.
- 3 oz Vegan Parmesan (we used Violife, more for garnish)
- 2 15 oz Cans Cannellini Beans Drained and Rinsed)
- 9 oz vegan tortellini (Kitehill)
- Fresh Parsley (Chopped,Garnish)
Instructions
- Prepare all of the produce as directed above.
- In a stock pot add the oil, onion, carrot and celery. Over medium heat, sauté for 3-4 minutes stirring occasionally. Onions will become fragrant and the celery will start to become translucent.
- Next add the garlic and dry spices, stir to combine. Allow to cook for 1 minute.
- Add the crushed tomatoes, veggie stock and parmesan cheese. Cover and bring to a simmer over medium high heat. Allow to simmer for 10 minutes. Add salt and pepper to taste.
- Lastly add the beans and tortellini. Allow to cook for 10-15 minutes longer or until the tortellini have cooked completely.
- Serve immediately in bowls and garnish with more parmesan and chopped parsley. Enjoy!
- Leftover soup can be refrigerated in an airtight container for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Tortellini Soup Recipe, Vegan Tortellini Pasta e Fagioli, Dairy Free Pasta e Fagioli Recipe
