Easy Vegan Tortellini Soup with Thai Flavoured Broth
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This vegan tortellini soup is a one pot wonder: the perfect combination of creamy, healthy, hearty and comforting! Perfect for a cosy night in!
When it comes to comfort food this soup is one of the first that comes to mind.
This creamy vegan Tortellini Soup is comforting, cosy and sooooo yummy! Packed with wholesome, plant-based and immune booster ingredients, it features a rich and creamy tomato broth enriched with fragrant basil, coconut milk, a hint of lemon grass and ginger – for a glorious Thai vibe going on – vegan tortellini and the super healthy cavolo nero.
All topped with optional but VERY recommended toasted pine nuts and more fresh basil.
So, whenever you’re craving for a bowl of comfort food, make this delicious, creamy, plant-based Tortellini Soup! Not only is it healthy, but it’s also layered with Thai inspired goodness that will make you come back for more.
This soup combines sweet vegetables like onions, tomatoes and carrots with the bitterness of cavolo nero, which is an Italian superfood largely used in Tuscan cuisine, where, if you’re visiting, you can’t leave without trying the accidentally vegan dish: Ribollita (click here for my recipe).
For this Easy Vegan Tortellini Soup with Thai Flavoured Broth
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You’re going to need:
– Vegan Tortellini. I used store bought basil & tomato flavoured. The stuffing of the tortellini doesn’t matter too much, but I would avoid very strong flavours like porcini or “parmigiana” fillings to make this soup. If you are gluten free, use gluten free tortellini instead.
– Tomato Passata or Chopped Tomatoes.
– Coconut Milk. I prefer using full fat in this recipe, but if you’d like to cut the fat content you can also use the light version.
– Vegetables: Carrot, onion, cavolo nero.
– Herbs and Spices: Fresh basil leaves, lemongrass, garlic and ginger.
Vegan Tortellini Soup Recipe
Ingredients:
400 g Coconut Milk (1 14oz can)
300 g Tomato Passata
250 g Vegan Tortellini (Gluten Free if needed)
250 g Vegetable Broth
1 Large Carrot (cubed)
1 Medium Onion (finely chopped)
50 g Cavolo Nero (chopped)
1 tbsp Coconut Oil
1/2 Lemongrass Stalk (crushed)
2 Garlic Cloves (minced)
1/2 tbsp Ginger Paste
1 Handful Fresh Basil
1/2 tsp Salt
…to top (optional but recommended)…
Pine Nuts (toasted in a hot pan with a kiss of vegetable oil)
Chilli Oil or Flakes
Black Pepper
Method:
1. Sauté chopped onion in melted coconut oil and pinch of salt until soft (3-4mins).
2. Add grated garlic, squashed lemongrass and ginger (1-2 mins).
3. Add cubed carrots and sauté for extra 3 minutes.
4. Pour in the passata, coconut milk and 2-3 sprigs of fresh basil. Season with salt, lower the heat and simmer for 15 minutes lid on.
5. Blend ’till smooth with an hand blender. If you like super smooth soups you can pass the liquid through a sieve. As you can see from the video, I actually prefer keeping all the goodness in it, hence I very rarely sieve soups.
6. Add chopped cavolo nero, place lid back on and simmer for another 10 to 15 minutes, depending on how soft you prefer the cabbage.
7. Add vegan tortellini and vegetable broth and cook until “al dente”.
8. Serve the vegan tortellini soup straight away topped with fresh chopped basil, toasted pine nuts, freshly ground pepper and chilli oil (or flakes).
If you’re into all the cozy vibes going on here, here are a few more ways to make it happen:
