Vegetarian Tortellini Soup

I know a lot of people like soup in the fall and winter but I am not that person. I can eat soup all year! It is truly a comfort food for me, especially when it is stormy outside. Having lived in the east and west – I really miss east coast thunderstorms. I love the sound of thunder, is that weird? Maybe, but I know I am not alone. There are other thunderstorm lovers out there and maybe you enjoy a nice warm bowl of soup during a storm or on a rainy day just as much as me. Of course, if I am being honest, I enjoy a bowl of soup on a sunny day, too.

This soup is super easy and can be served vegetarian or with meat. That’s right! When I made it with the Boca veggie crumbles instead of sausage, my family couldn’t even tell!

So let’s talk about these veggie crumbles. They are a soy protein product that mimics ground beef. I have been using them for years as a substitute for meat in mostly sauces. Tomato sauce. I remember when Andy and I first met, I was making tomato sauce with the Morningstar Farms version and he was rather curious. They don’t have exactly the same texture as meat, but it is pretty close. I can’t say he was a super fan, but he was tolerant. As he continues to be with my vegetarian cooking.

Since they are crumbles, you can substitute them for ground meat in many recipes, especially soups, i.e. chili. This tortellini soup, which is traditionally made with ground sausage, is a perfect way to use them. I’m telling you, unless you tell people what they are, they probably won’t even realize it isn’t meat.

Another great thing about this soup – the spinach. It is a great way to get that leafy green into your kids. Combined with everything else, you almost forget it is there. Perfect for picky eaters. It is a soup the whole family loves – winner in my book!

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Vegetarian Tortellini Soup

Onions, spinach, veggie crumbles, and tortellini combine in this delicious soup.

Prep Time 15 days

Cook Time 15 days

Servings 8

Ingredients

• 4 Tbsp butter
• 1/2 cup onion diced
• 12 oz veggie crumbles
• 3 large handfuls of spinach
• 1/4 cup flour
• 4 cups vegetable broth you could also use chicken or beef broth
• 4 cups heavy cream
• 1 tsp salt
• 1/2 tsp pepper
• 20 oz package of tortellini frozen or refrigerated

Instructions

1. Melt butter in a large pot over medium heat. Saute onion until tender. Add veggie crumbles and spinach. Stir until heated through and spinach is wilted.

2. Add the flour and stir, cooking for about 1 minute. Add the broth and stir until combined. Add the cream and salt and pepper. Adjust the salt and pepper if needed. Stir until combined.

3. Once the mixture has come to a simmer, add the tortellini and cook for the amount of time indicated on the package, usually between 5 and 7 minutes. Serve immediately.