Slow Cooker Vegan Tortellini Soup
This Slow Cooker Vegan Tortellini Soup is loaded with vegan sausage, "cheese" tortellini and kale. Just the right amount of cream, crunch and flavor!
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion diced
- 4 cloves garlic diced
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- pinch of red pepper flakes optional
- salt & pepper to taste
- 1 lb vegan sausage I used Beyond Meat Italian
- 4 cups broth I used low sodium vegetable
- 1 28-ounce can crushed tomatoes
- 1 9-ounce package vegan tortellini I used Kite Hill
- 1/3 cup non-dairy cream or sub non-dairy milk, plus more for serving
- 1/3 cup vegan parmesan optional
- 2 cups kale torn into bite-sized pieces
- fresh parsley, crusty bread for serving
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic & seasonings. Cook down for about 1 minute. Add the vegan sausage and break apart into small pieces.* Cook down until the sausage is crispy and the onions are tender (approx. 10 minutes).**
- To a slow cooker, add the broth, crushed tomatoes and vegan sausage. Cover and cook on high for 2 hours (or low for 4 hours).
- Remove the lid and add the tortellini, non-dairy cream and vegan parmesan. Cover and cook on high for 20 more minutes.
- Remove the lid and add the kale. Cook, uncovered, for 10 more minutes.
- Serve hot with crusty bread, more vegan parmesan, a drizzle of non-dairy cream, red pepper flakes and parsley.
Notes
*I like using a mashed potato smasher to do this, but a wooden spoon will work.
**I find the best way to brown vegan sausage is to not stir it too much.
FOR THE STOVETOP: Heat the oil in a stockpot over medium heat. Add the onion, garlic & seasonings. Cook down for about 1 minute. Add the vegan sausage and break apart into small pieces. Cook down until the sausage is crispy and the onions are tender (approx. 10 minutes). Add the broth and crushed tomatoes to the pot and bring to a boil. Lower heat and simmer for 25 minutes. Add the tortellini, non-dairy cream and vegan parmesan and cook until the tortellini floats to the top. Add the kale and cook for 5 more minutes.
Calories: 403kcal, Carbohydrates: 37g, Protein: 23g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 21mg, Sodium: 789mg, Potassium: 584mg, Fiber: 7g, Sugar: 10g, Iron: 6mg
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