Creamy One-Pot Tortellini Soup & Crispy Garlic Bread
Get ready to cozy up with the ultimate Italian comfort meal—a rich, creamy one-pot tortellini soup paired with crispy, garlicky Parmesan bread! This recipe is packed with flavor from sun-dried tomatoes, roasted garlic, and a velvety tomato broth, all swirled together with plant-based cream and tender tortellini. And don’t forget the garlic bread—brushed with a buttery, cheesy Panacheeza blend and broiled to golden perfection!
PREP TIME
20 minutes to 25 minutes
COOK TIME
20 minutes to 25 minutes
INGREDIENTS
21
Serves: 2-4
Ingredients
Tortellini Soup
- 4 whole4 whole4 whole Tomato, large variety
- 1-2 whole1-2 whole1-2 whole Garlic, heads of garlic, personal preference on how much garlic you like
- 4 Tbsp4 Tbsp4 Tbsp Tomato Paste
- 8.5 cups8.5 cups8.5 cups Vegetable Stock
- 2 cup2 cup2 cup Dairy-Free Whipping Cream, vegan/plant based
- 14 oz14 oz14 oz Tortellini, vegan, or brand of choice
- 2 cups2 cups2 cups Sun-Dried Tomatoes, packed in oil, reserving the oil
- 2 cups2 cups2 cups Baby Spinach
- 1 tsp1 tsp1 tsp Basil, Dried, sliced into ribbons
- 1 tsp1 tsp1 tsp Oregano, Dried
- Salt, to taste
- 4 Tbsp4 Tbsp4 Tbsp Extra Virgin Olive Oil
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Original Grated Parmesan Style Cheese Alternative - Panacheeza, for topping
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Basil, Fresh, sliced into ribbons for garnish
Crispy Garlic Bread
- 1 whole1 whole1 whole Italian Bread
- .33 cup.33 cup.33 cup Vegan Buttery Spread, or plant based butter brand as desired
- 3-4 cloves3-4 cloves3-4 cloves Garlic, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Original Grated Parmesan Style Cheese Alternative - Panacheeza
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Parsley, Flat Leaf, roughly chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Chop sun-dried tomatoes to bite size pieces and set aside.
- Slice off the top of the tomato and core out the stem. Heat 3 tablespoons of olive oil in a large pot over medium-low heat.Place the tomatoes cut-side down in the pot. Add garlic cloves in the middle and season with salt. Cover and cook for 30 minutes or until the tomatoes are very soft (for easiest skin removal). While tomatoes and garlic are cooking, prepare your garlic bread.
- Cut loaf to 1-inch thick slices and arrange on a pan with parchment paper. In a microwaveable bowl, combine butter, garlic and Panacheeza. Heat in the microwave for 30 seconds. Brush bread slices with melted butter mixture and top with Panacheeza, set aside. Turn the oven to broil for garlic bread.
- Remove the soup pot from heat, peel off tomato skins, and discard. Add tomato paste and vegetable stock, then blend until smooth using a hand blender. Stir in the vegan cream and Italian seasoning, and adjust salt to taste. Add tortellini and sun-dried tomatoes to the soup. Let it simmer for 5-7 minutes until tortellini are tender
- While the tortellini is cooking, place garlic bread in the oven. Broiling the garlic bread will only take a few minutes so please watch it!
- Once the tortellini is cooked, turn off heat and stir in the baby spinach and drizzle with sundried tomato oil.
- Allow spinach to wilt and add fresh basil (optional). Ladle the soup into bowls and garnish with vegan Panacheeza and basil. Drizzle with oil from the sundried tomatoes for an added zing of flavor. Enjoy!
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About This Recipe
Show nutritional information
Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1604 |
| Fat: | 123 g |
| Carbohydrates: | 96 g |
| Protein: | 26 g |
| Cholesterol: | 56 g |
| Sodium: | 3696 mg |
| Fiber: | 16 g |
| Sugars: | 34 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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