Vegan Creamy Tortellini and Vegetable Soup with Pesto
Author: 
Recipe type: Vegan
Cuisine: Soup
Cook time: 
Total time: 
Serves: 6-8 servings
 
Super creamy tortellini and vegetable soup that’s packed with vegetables, brightened with pesto & fresh lemon juice, and ready in just 30 minutes?! You’re not dreaming … this bowl of perfection is real.
Ingredients
Pesto
  • 2 packed cups fresh basil
  • ⅔ cup olive oil
  • ¼ cup pine nuts
  • ½ cup vegan parmesan cheese or nutritional yeast flakes
  • 4 cloves garlic
  • ½ tsp kosher salt and pepper
Soup
  • 3 TBS olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes
  • 3 TBS all purpose flour
  • 1 - 14.5 oz can fire roasted diced tomatoes
  • 5 cups prepared vegan chick'n broth or vegetable broth
  • 2 cups unsweetened soy milk
  • 1½ cups frozen & cut green beans (fresh works, too)
  • 2 yellow squash, chopped
  • 1 LB vegan tortellini
  • 1 bunch fresh spinach
  • ½ cup fresh lemon juice
  • Vegan parmesan, for garnish
  • Red pepper flakes, for garnish
Instructions
Pesto
  1. In a food processor or blender, blend all the ingredients until smooth, about 30 seconds - 1 minute. Set aside.
Soup
  1. In a large soup pot over medium heat, add oil. Once oil is hot, add onions, carrots, and celery. Sauté until the vegetables are soft, and the onions are translucent, about 5 minutes.
  2. Add garlic, Italian seasoning, and red pepper flakes. mix tom combine and sauté and additional 2 minutes.
  3. Stir the flour into the vegetables and cook for 1 minute. it should be sticky and dry. Mix in diced tomatoes. Gradually add in the chicken broth, stirring to combine. Increase heat to a high until it reaches a boil. Once it reaches a boil, reduce heat to low and simmer, uncovered, for 15 minutes.
  4. Increase heat back to medium. Add soy milk, green beans, squash, and tortellini. Simmer for an additional 8 minutes. Add spinach, mixing to combine and turn off the heat.
  5. Off heat, mix in prepared pesto and fresh lemon juice. Serve with vegan shredded parmesan and a pinch of red pepper flakes.
  6. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-creamy-tortellini-and-vegetable-soup-with-pesto/