A comforting and hearty vegan tortellini soup featuring homemade tempeh sausage, a creamy cashew-based cheese sauce, spinach, and sun-dried tomatoes in a rich tomato broth. Perfect for a cozy plant-based meal.
For the Vegan Sausage:
1. Coat a pan with 3/4 tbsp avocado oil and sauté 1/2 yellow onion, 2 tsp Italian seasoning, 2 tsp fennel, 1 spring thyme, 2 sage leaves, and salt & pepper to taste until fragrant.
2. Crumble 2 (8oz) tempeh packs into the pan and sauté until well combined (2-3 minutes).
3. Pour in 2 cups of vegetable broth and cook until fully absorbed.
4. Add 1/2 cup soy sauce and 1/4 cup tomato paste, then sauté until golden brown (around 5 minutes). Set aside for the soup.
For the Cheese Sauce:
1. In a blender, combine 1 cup roasted unsalted cashews, 2 cups water, 1/4 cup nutritional yeast, 2 tbsp lemon juice, 3-5 cloves garlic, 1/2 tbsp miso paste, and a large pinch of salt.
2. Blend until completely smooth and set aside.
For the Soup:
1. Begin by adding 1 tbsp avocado oil to a large pot.
2. Add 1/2 diced yellow onion, 5 diced cloves of garlic, 1/4 cup sundried tomato paste or sundried tomatoes, and 2 tsp Italian seasoning. Sauté until fragrant.
3. Next, add in two 25oz jars of your favorite tomato sauce.
4. Fill each empty tomato sauce jar with water and pour the water back into the pot.
5. Give everything a good mix and bring to a rolling simmer.
6. Now, add in the 2 (9oz) vegan tortellini packs, the prepared vegan sausage, and 1/2 lb spinach. Mix and cover the pot.
7. Once the tortellini begins to rise to the top of the pot, add in the prepared cheese sauce, stir everything together, and serve immediately.
Toppings: Garnish with vegan parmesan, fresh basil, and a drizzle of olive oil.
