Step 1

Heat a large soup pot over medium heat. Add onion, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.

Step 2

Add vegetable broth, crushed tomatoes and tomato paste. Stir the ingredients together until everything is evenly incorporated. Bring your soup to a boil, then turn down the heat and let it simmer for 10 minutes.

Step 3

Add your kale, tortellini and cashew cream. Simmer for 5 more minutes until the kale has wilted and the tortellini is cooked. Serve immediately.