Ingredients
Scale
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 1/2 teaspoons Italian seasoning
- 1/2 tsp red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 4 cups vegetable broth
- 1 (8-ounce) can tomato sauce
- 1 (9-ounce) package refrigerated vegan tortellini (I used Kite Hill)
- 1/2 bunch kale, stems removed and leaves chopped
- 1/2 cup cashews
- 2/3 cup almond milk
Instructions
- Place cashews in boiling water.
- Heat olive oil in a large pot oven over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes, now add the garlic and cook for 2-3 more minutes. Add the Italian seasoning, red pepper flakes, and salt.
- Drain the water from the cashews and throw in high power blender with almond milk. Blend until smooth.
- Whisk in vegetable stock, tomato sauce and cashew cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in tortellini; cover and cook until tender, about 5-7 minutes.
- Stir in kale until wilted, about 1-2 minutes. Garnish with basil.
- Serve immediately.
- Prep Time: 10
- Cook Time: 10
- Category: soup