Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon avocado oil
  • 1 medium onion (minced)
  • 3 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 4 tablespoons tomato paste
  • 28 ounce can of diced tomatoes
  • 4 cups stock (see notes)
  • 12 ounces refrigerated (fresh) tortellini (about 3 generous cups (use gluten-free or vegan ravioli, if needed))
  • 4 tablespoons cashew butter + 1 cup warm water
  • Sea salt and pepper (to taste)
  • 5 ounces baby spinach

Instruction

  • Heat the oil in a large soup pot over medium-high heat. Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and Italian seasoning and cook for 1 minute.
  • Push the onions to the side of the pot and add the tomato paste to the center. Let it cook for 3 minutes, or until it begins to smell sweet. Add the diced tomatoes and stock to the pot and scrape any stuck-on bits off the bottom of the pot. Season to taste with salt.
  • Bring the pot to a boil then add the tortellini and let it cook for 6 minutes.
  • Mix the cashew butter and water together then add it to the pot. Let it thicken the soup. Taste and season (if needed) with a little more salt and pepper. Stir the spinach into the soup.