Tortellini Soup w/ Butternut Squash & Sage

Tortellini Soup w/ Butternut Squash & Sage

Cheese Tortellini is good but Cheese Tortellini in a Creamy Soup is BETTER! What better ingredients than Butternut Squash, Spinach and Fresh Sage to compliment the Tortellini and to go perfectly with the season. This recipe is super easy to make, so comforting and bursting with flavor. You’ll want to make this for everyone so the recipe can easily be doubled!

Serves 3-4

---

Ingredients

1 Package of Vegan Cheese Tortellini ( I used Kite Hill)

1 Small Onion chopped

3 Cloves of Garlic minced

3 cups of Butternut Squash cubes ( I used Frozen Organic)

3 Ribs of Celery

1 1/2 cups of Baby Spinach roughly chopped

2 Tbsp of Fresh Sage

2 tsp of Fresh Thyme

1 tsp of Bouillon Base ( I used Better Than Bouillon Garlic Base but you can use any Veggie Bouillon)

1/4 cup of All Purpose Flour

2 Tbsp of Vegan Butter ( I use Miyoko’s)

4 Cups of Water

1 1/2 cups of Unsweetend Plant Milk

Salt & Pepper to taste

Directions

1. In a large pot, sauté the Onion and Celery until the Onions are translucent

2. Add in the Butternut Squash, Garlic, Thyme and Sage and continue to sauté for 8-10 minutes

3. Add in the Vegan Butter and once it melts add in the Flour. Make sure to coat all the vegetables well and keep stirring as it cooks for a few minutes. This will cook out the raw taste of the flour.

4. Add the 4 cups of Water with the disolved Bouillon to the pot. Turn up the heat slightly and bring to a boil.

5. Cover the pot and boil softly for 25 minutes

6. Add in the Unsweetend Plant Milk, Chopped Spinach and Tortellini and cook for 8 -10 minutes until Tortellini is done and Spinach has wilted

7. Adjust the seasonings with additional Salt, Pepper and Sage before serving