Tortellini Soup (Vegetarian - Creamy Broth)

Ingredients

• 12 oz / 340g tortellini of choice - I've used porcini mushroom
• 11 oz / 300g cremini mushrooms
• 1 can cannellini beans
• 4 cups vegetable broth low sodium - plus 1 cup water
• 1 large onion
• 2 large garlic cloves
• 2 small-medium carrots
• 2 celery sticks
• 3 tablespoons tomato paste
• 1/2 cup milk of choice - I've used unsweetened soy milk
• 2 oz / 55 g freshly grated parmesan cheese or vegan parm
• 3 cups spinach chopped
• 1 teaspoon oregano
• 1/2 teaspoon turmeric powder
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste

Instructions

1. 1

   Dice the onion, garlic, carrots and celery into cubes and slice the mushrooms

2. 2

   In a large pot, saute the mushrooms with 1 tablespoon of olive oil. Once they've browned, season with salt and pepper and transfer to a plate

3. 3

   Add in the onion, celery and carrots with 1 tablespoon of olive oil. Saute for a few minutes until the vegetables have softened

4. 4

   Add the garlic, turmeric and tomato paste. Fry down for 3-5 minutes to cook down the tomato paste

5. 5

   Blend a can of cannellini beans to make a puree

6. 6

   Add the vegetable broth, 1 cup of water, blended cannellini beans and oregano. Season with salt and pepper and simmer with the lid on over low-medium heat for 15 minutes

7. 7

   Add the cooked mushrooms, chopped spinach, milk, grated parmesan and stir together. Then add the tortellini and cook as per package instructions - usually 2-5 minutesServe up your delicious creamy Tortellini Soup with optional garnish of extra parmesan, chopped parsley or basil, or red pepper flakes and enjoy!