Vegan Tortellini Soup

Step 1

Sauté: Warm the oil in a large dutch oven or pot over medium-high heat. Add the onion, celery, and carrot; sauté for 5 minutes, until the onion is translucent.

Step 2

Aromatics: Reduce the heat to medium and add the tomato paste, garlic, Italian seasoning, fennel, red pepper flakes, and salt. Mix well and sauté for 1-2 minutes. Deglaze the pot with the white wine and sauté for another 1 minute, scraping any browned bits off the bottom of the pot. Add the flour to the pot and mix well, sautéing for 1 minute.

Step 3

Add the broth: Add the lentils or beans to the pot (if using), then add the broth. Bring to a boil over high heat, then reduce the heat to medium and simmer for 8 to 10 minutes. Stir the pot frequently to prevent the flour from sticking to the bottom of the pot.

Step 4

Cashew Cream: In the meantime, drain the soaking cashews and add to a blender with 1 cup of water. Blend for 45 to 60 seconds, until smooth. Set Aside.

Step 5

Final Touches: Add the tortellini and spinach to the pot and simmer according to package directions (mine was 3 minutes). Turn the heat off and stir in the cashew cream; mix well. Add additional salt to taste, if necessary.

Step 6

Serve: Divide between serving bowls and garnish with fresh herbs. Serve warm; leftovers will keep in the fridge for up to 5 days.