Sage Pesto Tortellini Soup

Updated: Nov 13

Malissa has our mouths watering with this perfectly paired Sage Pesto Soup featuring Roasted Garlic and Pumpkin Tortellini using our Fauxmagerie Zengarry Double Crème cashew cheese.  


Thank you @foxandfarro for creating such a delicious fall soup recipe.

Soup Ingredients

  • 5 TBS VEGAN BUTTER SEPARATED 


  • 2 HEADS OF ROASTED GARLIC 


  • 1 SHALLOT CHOPPED SMALL


  • 1 BOX OF VEGGIE BROTH (ABOUT 4 CUPS)


  • 1/2 CUP WHITE WINE 


  • COUPLE SPRIGS OF THYME AND OREGANO


  • 2/3 CUP OF SILK WHIPPING CREAM (OR FULL FAT COCONUT MILK)


  • 3 TBS SAGE PESTO 


  • 2 TBS FLOUR 


  • 2 CUPS CHOPPED KALE 


  • 1/4 CUP VEGAN PARM OR NUTRITIONAL YEAST 


  • SALT AND PEPPER TO TASTE


  • FRESH HERBS TO GARNISH



Sage Pesto Ingredients

  • 1 PACKED CUP OF FRESH SAGE 


  • 1/2 CUP TOASTED PINE NUTS 


  • 2 CLOVES OF GARLIC 


  • 1 TBS NUTRITIONAL YEAST


  • SALT AND PEPPER TO TASTE 


  • 1/2 CUP GRAPESEED OIL



Tortellini Ingredients

  • PACKAGE OF DUMPLING WRAPPERS 


  • 1/2 PACKAGE OF FAUXMAGERIE ZENGARRY
 DOUBLE CREME CASHEW CHEESE

  • 3 TBS PUMPKIN PUREE


  • 1/4 CUP FIRM TOFU 


  • 1/2 TSP + WHITE MISO 


  • 1/4 TSP NUTMEG


  • COUPLE TBS PLANT MILK 


Note : THIS FILLING MAKES ABOUT 50 TORTELLINIS. I ONLY USED HALF FOR THE SOUP. FREEZE THE REST FOR ANOTHER TIME




Instructions:  


TORTELLINI 


Combine all ingredients for the filling in a food processor and pulse until smooth. Use the plant milk to help it along, but we want this to remain thick! Add a little salt and pepper to taste if you wish. The miso adds a nice hit of salt and adds a sharpness to the cheese flavoring.

With your dumpling wrappers, dip your finger in water and outline the outside of the wrapper. Put about 1/2 tsp of filling directly in the center. fold in half and press the seams closed. Take the two sides and cross over and pinch them together. Set aside. I used half of the batch in my soup and froze the rest for later. 


PESTO


Combine all ingredients in a food processor and pulse until thoroughly combined. I made mine quite smooth. if you prefer a little texture then pulse it a little less. 


GARLIC 


Chop the tops off of each head of garlic. drizzle with oil and pinch closed in an aluminum foil packet. Roast at 400 for a good half an hour or until soft. When the garlic cools, squeeze the cloves into a bowl and mash into a paste with a fork. 


SOUP


Add 4 tbs of butter along with shallots to your soup pot. Allow the butter to brown, stirring every minute or so until flecks of brown appear at the bottom of the pan and that beautiful nutty smell comes alive. Add your roasted garlic paste and combine with the shallots and butter. Sprinkle flour and fold in. Next pour in the wine, stock and toss in your fresh herbs. Let this simmer for a good 15 minutes. Next add in your whipping cream or coconut milk, parm or nutritional yeast, and sage pesto. Salt and pepper to taste.  Stir to combine. Toss in a couple cups of chopped kale and your tortellini. Simmer another good 5 minutes. Add the last tbs of butter and stir to combine. Ladle into soup bowls and top with extra sage pesto, fresh herbs and more parm if you have it. 




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