Ingredients
1 tablespoon olive oil
1 tablespoon vegan butter, optional
1 medium yellow onion, coarsely chopped
Fine salt, to taste
2 cups diced carrots, about 1-inch pieces
1 medium sweet potato, peeled and diced
1/2 cup thinly sliced celery
3 cloves garlic, finely chopped
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh rosemary leaves
1 teaspoon dried oregano
1/2 cup dry white wine
3 tablespoons tomato paste
6 cups vegetable broth
1 (9-ounce) package vegan tortellini, such as Kite Hill brand
4 cups coarsely chopped kale
3 to 4 tablespoons cashew cream, optional
Freshly ground black pepper, to taste
Dairy-free Parmesan cheese, optional
Steps to Make It
Gather the ingredients.
Heat olive oil and vegan butter, if using, in a large pot over medium until the oil shimmers and the butter melts. Add onion and a pinch of salt. Cook, stirring frequently, until soft and translucent, 5 to 7 minutes.
Add carrots, sweet potato, celery, garlic, thyme, basil, rosemary, and dried oregano. Cook, stirring, until garlic and herbs are fragrant, about 1 minute.
Add wine and tomato paste, and cook, stirring frequently, until the wine is mostly evaporated and tomato paste looks dark red, 1 to 2 minutes.
Add the broth, raise the heat to high, and bring to a boil. Reduce the heat to a simmer. Cover and cook until the sweet potato and carrots are fork- tender, 15 to 18 minutes.
Stir in the tortellini. Cover and cook until tender, 4 to 6 minutes.
Stir in kale and cashew cream, if using. Season to taste with salt and pepper.
Serve garnished with dairy-free parmesan, if desired.
