This 🌿Creamy Tomato Tortellini Soup🌿 is the coziest bowl of winter comfort food you need! This one-pot recipe takes about 30 minutes… And really couldn’t be easier!✌️
Happy Thursday everyone! We got over ❄️a foot of snow❄️ last night, so I spent 2 hours this morning shoveling… and dang was that a workout 💪! I wanted a cozy and satisfying soup for lunch, so tortellini soup it is. I am warming up by the fire and enjoying this amazing lunch as we speak!
If you can’t find a vegan pesto tortellini, you can use gnocchi, or any pasta of your choice! This recipe is super simple and uses mostly freezer & pantry ingredients. It’s not lazy, it’s “convenient” 🤣 I have a link in my bio @theherbeevore to my Top 125 vegan pantry staple ingredients & recipes… Adding this one to the list!
🌿Creamy Tortellini Soup🌿
2 tablespoons olive oil
1/2 onion, diced
3 cloves garlic, minced
6 cups vegetable stock
1 (16 ounce) package vegan pesto tortellini, or gnocchi or other pasta of choice
1 (14 ounce) can diced tomatoes with juice
2 cups frozen mixed veggies (I used a mix of carrot, peas, corn and spinach)
1 cup unsweetened coconut milk
Red pepper flakes
Salt and pepper to taste
In a large soup pot heat the olive oil over low heat. Saute onion and garlic for 5 to 6 minutes. Add the Vegetable stock and bring to a boil.
Add the diced tomatoes (with juice!) and tortellini right into the pot and cook according to package instructions.
Add the frozen veggies, and stir in the coconut milk. Add red pepper flakes for a little spice, and add salt and pepper as desired. Mangia!
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