Ingredients
Soup
- 2 garlic cloves, minced
- 1 medium yellow or white onion
- 2 tbsp olive oil
- 3 medium carrots, sliced into rounds
- 1 zucchini, thinly sliced
- 2 cups spinach
- 2 cups tomato basil sauce
- 6 cups vegetable broth
- Dried herbs, such as Herbes de Provence
- Tortellini Dough
- 1¼ cups all-purpose flour
- 1 cup semolina flour
- ½ tsp salt
- ¾ cup water
- 2 tsp olive oil
- Cashew Cheese and Spinach Filling
- 1 cup raw cashews, soaked overnight
- ½ cup spinach, stems removed
- 4 tbsp water
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh basil (optional)
Toppings
- Red pepper flakes
- Fresh basil
- Vegan parmesan
Servings
Yields
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Linked Recipes
Preparation
Step 1
Mix the all-purpose flour, semolina, and salt. Make a well, add the water and olive oil, and mix. Knead for about 10 minutes until smooth, adjusting with water or flour if needed. Wrap and chill for at least 30 minutes.
Step 2
Blend the soaked cashews with the spinach, water, nutritional yeast, lemon juice, salt, pepper, and basil until smooth and creamy.
Step 3
Divide and thinly roll the dough on a floured surface. Cut into 5 cm rounds. Pipe about 2 teaspoons filling onto each round, moisten one edge, fold and seal, then bring the corners together to form tortellini.
Step 4
Heat the olive oil in a pot. Sauté the garlic and onion for 3–5 minutes. Add the carrots, zucchini, and herbs and sauté for another 3–5 minutes.
Step 5
Add the broth and tomato basil sauce and bring to a boil. Add the tortellini and cook for about 5 minutes, or until al dente.
Step 6
Stir in the spinach. Serve with fresh basil, vegan parmesan, and red pepper flakes.
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