Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.