Tortellini & Tomato Basil Soup

Ingredients Serving: 3 - 4

- 2 cloves garlic, minced

- 1 medium yellow onion (or white onion)

- 2 tbsp olive oil

- 3 medium carrots, sliced in rounds

- 1 zucchini, sliced thinly (mandolin is best used)

- 2 cups of spinach

- 2 cups of tomato basil sauce

- 6 cups of vegetable broth

- mix of dried herbs, i used Herbs de Provence

Tortellini

- 1 1/4 cup all-purpose flour

- 1 cup semolina four

- 1/2 tsp salt

- 3/4 cup water

- 2 tsp olive oil

Cashew Cheese & Spinach filling

- 1 cup raw cashews (soaked, over night)

- 1/2 cup spinach (stems removed)

- 4 tbsp water

- 2 tbsp nutritional yeast

- 1 tbsp fresh lemon juice

- salt & pepper to taste

- fresh basil (optional)

Toppings

- red pepper flakes

- fresh basil

- parmesan

Instructions

1. First lets make the pasta dough. In a medium size bowl, mix the flour, semolina and salt. Make a well in the middle, pour in the water and olive oil. Mix well together.

2. Transfer to a working surface and knead into a smooth and soft dough for about 10 minutes. ( add more water if the dough is to dry or add or more flour if the dough is to wet)

3. Form a ball and wrap ( i usually use saran wrap) and let chill in the fridge for at least 30 minutes.

4. While the dough is chilling, make the cashew cheese filling.

5. Place the soaked cashews in a food processor or high speed blender with the rest of the ingredients and blend on high. Scrape down the sides and continue to blend until smooth and creamy.

6. After you've made the filling and the dough has been refrigerated for at least 30 minutes, take it out of the fridge and cut into 2 equal portions. Take 1 portion and roll out with a rolling pin onto a floured working surface. Roll the dough thinly. Next using a round cutter (about 5cm), cut out rounds spacing them close together as possible. (gather the scraps, you will roll them together, roll out and use them at the end)

7. Add about 2 tsp of the filling using a pipping bag. Brush half the round with a little water then fold one edge over the filling to the other side and press to seal the edges. Next, take the right and left corners and twist them around to meet each other. Now set aside on a tray, and repeat.

8. Next in a medium pot, add the olive oil and heat on high, once warm add the garlic and onions and sauté for 3-5 minutes or until the onions are translucent. Next add the carrots, zucchini and dried herbs and continue to sauté for another 3-5 minutes.

9. Add the vegetable broth & tomato basil sauce and bring to a boil before adding the tortellini. Once the broth is boiling add the tortellini and cook for around 5 minutes or until the pasta is aldente.

10. Once the pasta is cooked, add the spinach before serving.

11. Garnish each bowl with fresh basil, parmesan & sprinkle with red pepper flakes for an extra kick, Enjoy!