Creamy Sun-Dried Tomato-Tortellini Soup
Crispy Baguette
Ingredients
- ¼ cup sun dried tomatoes in oil, chopped
- 1 Tbsp olive oil
- 1 Tbsp tomato paste
- ½ cup chopped onion
- 1 clove garlic, minced
- ½ (32-oz) carton organic low sodium vegetable broth
- 1 (14.5-oz) can fire roasted crushed tomatoes
- 1 (9-oz) pkg vegan cheese tortellini
- ½ cup unsweetened soy milk
- ¼ cup vegan plain Greek yogurt
- ½ (6-oz) pkg baby spinach
Instructions
- Cook dried tomatoes in hot oil in a Dutch oven over medium heat 30 seconds. Add tomato paste, onion, and garlic; cook, stirring, 3 minutes.
- Add broth and crushed tomatoes. Bring to a boil; stir in pasta and soy milk. Reduce heat, and simmer until pasta is tender and soup is slightly thickened. Gradually stir in yogurt and spinach until spinach is wilted.
Side Dish Ingredients
- ½ (12-oz) French baguette
Side Dish Instructions
- Preheat oven to 400°F. Bake baguette directly on oven rack 5 to 7 minutes or until crisp. Slice.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
410
|
154
|
564
|
| Fat (g) | 11 | 1 | 12 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 16 | 6 | 22 |
| Carb (g) | 61 | 29 | 90 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 629 | 341 | 970 |
| T. Sugs (g) | 10 | 3 | 13 |
| A. Sugs (g) | 0 | 1 | 1 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
