Lemon Tortellini Soup (vegan options)

I kinda wish it was colder out today because this would have been even more satisfying. If I had more time, I'd try to make completely vegan and even gluten free. Maybe next year.

Source: Electric Mommy | Serves: 4 | Time: 30 min

Changes: used vegan ingredients, except for the pre-packaged tortellini

Ingredients

2 tbsp vegan butter

½ tbsp garlic minced

½ white onion chopped

½ tsp red pepper flakes

8 cups veggie broth

½ tbsp Italian seasoning

18 oz tortellini, refrigerated (homemade vegan option, and another)

Juice and zest from one lemon

1 cup vegan heavy whipping cream or just plant milk

½ cup shredded vegan Parmesan cheese

2 cups spinach, chopped

S&P, to taste

Instructions

In a large pot, add the butter and onion. Sauté over medium heat for about 3-4 minutes, or until onion starts to soften.

Next, add the garlic and red pepper flakes. Stir for about a minute, until garlic becomes fragrant.

Add the broth and Italian seasoning. Stir well and turn the heat up a little to bring the broth to a boil.

Once the pot is boiling, turn heat back down to medium and add the tortellini. Cook according to package, which is usually about 3-4 minutes. (Careful not to overcook them.)

Once tortellini is done, turn the heat down to low. Add the cream, lemon juice, zest and Parmesan cheese, stirring continuously.

Add the spinach and stir. Taste and adjust the salt and pepper to your liking. Ladle into a bowl and enjoy!