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!

 

 

Serves 8

 

Creamy One-Pot Tortellini Soup

Ingredients

 

4 large tomatoes

1-2 heads of garlic 

4 tbsp tomato paste

2 liter vegetable stock

2 cups vegan cream

14 oz tortellini of your choice (vegan) 

2 cups of sun-dried tomatoes in oil, chopped (save the oil)

2 cups baby spinach

1 tsp basil

1 tsp oregano

Salt to taste

4 tbsp olive oil

Panacheeza for topping

Fresh basil (optional)

Crispy Garlic Bread

 

Ingredients

1 loaf- Italian bread

⅓ cup plant based butter

1 head of garlic

1 tbsp Panacheeza

Fresh parsley for garnish

Directions 

1. Chop sundried tomatoes to bite size pieces and set aside.
2. Slice off the top of the tomato and core out the stem. 
3. Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
4. 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).
5. While tomatoes and garlic are cooking, prepare your garlic bread.
6. Cut loaf to 1-inch thick slices and arrange on a pan with parchment paper.
7. In a microwaveable bowl, combine butter, garlic and Panacheeza.
8. Heat in the microwave for 30 seconds.
9. Brush bread slices with melted butter mixture and top with Panacheeza, set aside.
10. Turn the oven to broil for garlic bread.
11. 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.
12. Stir in the vegan cream and Italian seasoning, and adjust salt to taste.
13. Add tortellini and sun-dried tomatoes to the soup. Let it simmer for 5-7 minutes until tortellini are tender.
14. 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!
15. Once the tortellini is cooked, turn off heat and stir in the baby spinach and drizzle with sundried tomato oil.
16. Allow spinach to wilt and add fresh basil (optional).
17. 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.
18. Enjoy!