Creamy Tomato Tortellini Soup

Ingredients

• 12 oz Vegan Tortellini
• 1 can (28 oz) Crushed Tomatoes
• 2 cups Vegetable Broth
• ½ cup Full-fat Coconut Milk
• 3 cups Baby Spinach
• 1 whole Yellow Onion
• 4 cloves Garlic
• 1 tbsp Italian Seasoning
• 1 tbsp Olive Oil
• ¼ cup Fresh Basil

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion 4 minutes. Add garlic and Italian seasoning, stir 30 seconds.
2. Add crushed tomatoes and vegetable broth. Bring to a simmer. Cook 10 minutes.
3. Add tortellini. Cook according to package time (usually 3–5 minutes).
4. Stir in coconut milk and baby spinach. Cook 1 minute until spinach wilts. Season with salt to taste.
5. Serve topped with fresh basil.