Vegan Tortellini and Spinach Soup

I'm a huge fan of soups. They are simply the best of all comfort foods to see you through the dark and cold days of winter. My Creamy Vegan Tortellini Soup is a big hit with my family and friends, but recently, my husband asked if I could prepare something similar as a broth soup. "Why not?" I thought. My favorite soups are usually of the creamy chowder-types, but with the right ingredients and seasonings, a hearty broth soup on a cold night can be killer good! Toss in some toasted, vegan-buttered rosemary bread slices with each nutrient-dense bowl, and you've got yourself a delicious dish that will satisfy the entire family.

Ingredients:

• 1 Tbsp olive oil (may substitute vegetable broth for sauteing if desired)

• 4 cloves garlic, minced

• 1 medium yellow onion, chopped

• 14.5 oz can petite diced tomatoes (undrained)

• 1-1/2 tsp nutritional yeast

• 1 Tbsp Italian seasoning

• 1/2 tsp onion powder

• 32 oz carton vegetable broth or stock

• 1/2 tsp salt

• 1/2 tsp red pepper flakes (adjust more or less to desired spiciness)

• 9 oz package refrigerated vegan tortellini (I use Kite Hill brand)

• 1 cup chopped spinach (fresh or frozen) - may also use 2 cups fresh baby spinach. If using frozen spinach, thaw first in microwave for about 2 minutes.

Instructions:

1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the garlic and onion, and saute for about 1 minute.

2. Stir in the tomatoes, nutritional yeast, Italian seasoning and onion powder. Toss all ingredients to coat with seasonings.

3. Pour in the vegetable broth and add salt.

4. Bring to a boil, then reduce heat to low, cover and simmer very low for 10 to 12 minutes.

5. Uncover and stir in red pepper flakes. Add tortellini and continue cooking uncovered, on low, for approximately 8 minutes (until tortellini are done and floating on top of water).

6. Remove from heat and stir in the spinach until leaves are wilted and hot.

7. Serve with vegan-buttered sourdough or rosemary bread.

Enjoy!

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