Slow Cooker Tortellini Soup

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 2 hours 50 minutes

Składniki

2 tbsp olive oil

1 small yellow onion (diced)

4 cloves garlic (diced)

1 tbsp dried oregano

1 tsp dried basil

1 tsp dried thyme

pinch of red pepper flakes (optional)

salt & pepper (to taste)

1 lb vegan sausage (I used Beyond Meat Italian)

4 cups broth (I used low sodium vegetable)

1 28-ounce can crushed tomatoes

1 9-ounce package vegan tortellini (I used Kite Hill)

1/3 cup non-dairy cream (or sub non-dairy milk, plus more for serving)

1/3 cup vegan parmesan (optional)

2 cups kale (torn into bite-sized pieces)

fresh parsley, crusty bread (for serving)

Wskazówki

Heat the oil in a skillet over medium heat. Add the onion, garlic & seasonings. Cook down for about 1 minute. Add the vegan sausage and break apart into small pieces.* Cook down until the sausage is crispy and the onions are tender (approx. 10 minutes).**

To a slow cooker, add the broth, crushed tomatoes and vegan sausage. Cover and cook on high for 2 hours (or low for 4 hours).

Remove the lid and add the tortellini, non-dairy cream and vegan parmesan. Cover and cook on high for 20 more minutes.

Remove the lid and add the kale. Cook, uncovered, for 10 more minutes.

Serve hot with crusty bread, more vegan parmesan, a drizzle of non-dairy cream, red pepper flakes and parsley.

Wartości Odżywcze

• Kalorie: 403 kcal
• Tłuszcz Całkowity: 20 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 8 g
• Cholesterol: 21 mg
• Sód: 789 mg
• Węglowodany Całkowite: 37 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 10 g
• Białko: 23 g