My mom used to buy a canned tortellini soup. I thought it was the bees knees and had it almost every day for lunch. I the tortellini had ground beef and some kind of cheese…the flavor wasn’t even that good but the texture was rich and velvety inside and biting into the little pastas was so much fun! The broth was tomato-y but didn’t have that many veggies. I wanted to recreate that soup tonight and decided to make a tofu ricotta and TVP-stuffed tortellini soup. Here’s how it came out!
While I was buying my tofu at the store I spotted Tofurkey Italian Sausage. I was already feeling too lazy to work out how to spice the TVP, so I just decided to spring for this stuff instead. It’s actually pretty tasty! I think it’s mainly tofu and seitan with spices so I didn’t feel like it was too processed. I made the tofu ricotta from Vegan with a Vengeance and mixed it up with the sausages, which I ground up in the food processor.
As I was preparing everything I started to saute the holy trinity of soups: onion, celery, and carrots. I also added some zucchini. Then I added broth, diced tomatoes, spinach, frozen corn, frozen peas and spices and let it all simmer while I made the tortellini.
Wrapping the tortellini was pretty easy, if a little time consuming. The pasta dough recipe is from Vegan Dad’s site. I had waaaaay more filling than I needed. It might find its way into a lasagna this week. There are a million videos on how to form tortellini…I’ve condensed it down to a few easy steps:
It was delicious! Even better than the canned stuff.
Here’s a list of the ingredients:
-tofu ricotta, per VWAV
-4 ground Tofurkey sausages, or equivalent amount of spiced TVP
-1 batch pasta dough (see link above)
-1 onion, chopped
-3 stalks celery, diced
-2 large carrots, diced
-1 zucchini, diced
-1 large can (64 oz) can diced tomatoes, with juice
-6 cups water or broth
-1/2 cup (or 1 handful) frozen peas
-1 cup frozen chopped spinach
-1/2 cup (or about 1 handful) frozen white corn
-2-3 Tbs Italian seasoning
-salt, to taste