Quick Vegan Tortellini Soup with Cashew Cream

4.67 from 9 votes

Author - Gena Hamshaw

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Prep Time: 10

Cook Time: 30

Total Time: 40

Yields: servings

1 1/2 tablespoons olive oil
1 white or yellow onion, chopped
3 carrots, trimmed, peeled or scrubbed, and chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
28 ounces diced or crushed tomatoes, with their juices (1 28-ounce / 800g can)
1 1/2 cups cooked kidney or cannellini beans (240g, or one 15-ounce / 425g can, drained and rinsed)
2 1/2 cups vegan tortellini (one 9-ounce/255g package; substitute 1 1/2 cups of a small or medium pasta shape of choice)
3 1/2 cups vegetable broth (830ml)
2 teaspoons Italian seasoning (substitute 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary)
1 small bunch curly or lacinato kale, stemmed and torn into small pieces (about 4 cups/60g after preparation)
2 tablespoons cashew parmesan cheese (plus extra for topping individual portions)
1/4 cup all-purpose cashew cream (60ml; optional)

Heat the oil in a large, heavy bottomed pot over medium heat. When the oil is shimmering, add the onion, carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, or until the onion is soft and translucent. Add the garlic and tomato paste. Continue cooking, stirring constantly, for 1 more minute, or until the garlic is fragrant.
Add the diced tomatoes, beans, tortellini, broth, Italian seasoning, and kale to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Uncover the soup. Stir in the cashew parmesan cheese. If you'd like a slightly creamy consistency, stir in the cashew cream. Serve, topped with extra parmesan if desired.