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5 from 2 votes

Vegan Tortellini Soup

This Vegan Tortellini Soup is made from wholesome ingredients and tastes delicious. Everything is made from scratch, from the dough to the caramelized onion filling, to the flavorful vegetable broth.
Prep Time45 minutes
Active Time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Entree
Cuisine: Italian
Keyword: Broth, celery, onion, Pasta, Tortellini

Equipment

  • Pasta Machine
  • baking dish

Materials

Caramelized Onion filling

  • 4 yellow onion
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • 2 fresh thyme sprigs
  • 2 fresh rosemary
  • 6 sage leaves
  • 55 g (4 tbsp) vegan butter, cut into cubes
  • 120 g (1/2 cup) vegan ricotta
  • 50 g (3/4 cup) grated vegan mozzarella
  • few drops of liquid smoke
  • 1/2-1 tbsp sherry vinegar based on personal tastes
  • 1 recipe of vegan pasta dough recipe above

Vegetable broth

  • 2 garlic heads, skin on
  • 1 yellow onion, skin on
  • 2 tbsp olive oil
  • 1-2 carrots, peeled and cut into 1/2" pieces
  • 4 celery stalks
  • 5 fresh thyme sprigs
  • 5 parsley stems
  • 2 bay leaves
  • 2 tsp black peppercorns
  • salt to taste
  • 1/2 tbsp nutritonal yeast
  • 1/2 tbsp mushroom seasoning

For Serving

  • young celery leaves
  • thinly sliced onion

Instructions

Caramelized Onion Filling

  • Preheat oven to 375°F. In a 9 X 13 baking tray, toss sliced onions with olive oil, herbs, and season. Put butter cubes on top and cook for 90 minutes, stirring every 30 minutes.
  • Remove herbs and any scorched onions. Add to a food processor along with ricotta, mozzarella, liquid smoke, and sherry. Pulse until a fine paste forms. Season with salt and pepper.
  • Make pasta dough and cut into 4 pieces. Rewrap the other pieces and store in the fridge until ready to use.
  • Roll with rolling pin until flat and even. Roll into pasta machine until a dough is almost see-through. Cut any uneven pieces with pizza cutter or pasta cutter. Then cut squares of 1 3/4".
  • Spoon or dollop the filling in the center about 1/4-1/2 tsp. Leave a 1/2" border around it.
  • Wet the edges and fold in half, to make a triangle. Then with water, dab both opposite corners and join together to make the tortellini shape. Check pictures above for help.
  • Repeat with all the dough. Store on a tray and put in the freezer until ready to use.

Making Homemade Vegetable Broth

  • Cut garlic and onion in half lengthwise, skin on.
  • In a large dutch oven, heat olive oil and put the garlic and onion, cut side down. Cook until slightly browned, 2-3 minutes.
  • Add carrrot, celer, herbs, spices, and 4 quarts of water.
  • Bring to a boil, then immediately lower to a simmer. Cook broth until golden in color and reduced in half 2-2 1/2 hours. Strain and press on vegetables to get as much liquid out as possible
  • Season with salt, mushroom seasoning, and nutritional yeast.
  • Store in fridge for up to 1 week or in the freezer for 3 months.

To finish

  • In salted water, cook the tortellini (about 10 per serving) in water until almost al dente.
  • Heat the broth and transfer the tortellini in. Gently simmer for 1 minute, then add thinly sliced onion, celery leaves, and more nutritional yeast.