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Vegan Cheese Tortellini with Vegetables

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Prep
Prep
5 - 10 Min
Cook
Cook
15 - 20 Min
Portions
Portions
6 - 8

Print

Ingredients

• 1/2 onion diced small
• 2 small carrots sliced 1/4″ thick
• 2 ribs of celery cross rib cut 1/4″ thick
• 3/4 cup of rutabaga cut into 1/4″ batonets then diced thin (OPTIONAL)
• 2 oz of water
• 2 large outer cabbage leaves cut into 1″ x 1″squares, discard thick spine
• 1 TSB of olive oil
• 1200ml of unsalted vegetable stock
• 350ml container of OSM Marinara Sauce
• 255g package of OSM Vegan Cheese Tortellini
• A few sprigs of Italian parsley chopped
• 1 TBS Salt
• Fresh ground black pepper

 

Preparation

  • Heat soup pot. Add oil.
  • Add onions, celery, carrots and rutabaga (optional) to the pot and sweat the vegetables with the lid on.
  • Add the water to create steam in the pot.
  • Put the lid back on the pot and cook for 4- 5 minutes stirring occasionally.
  • Add cabbage and cook 2 minutes until it wilts slightly.
  • Add vegetable stock and the container of OSM Marinara sauce to the pot and bring to a gentle boil
  • Add the package of OSM Vegan cheese tortellini and cook for 7 minutes.
  • Season with salt and pepper.
  • Serve and garnish with chopped parsley

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