I put tortellini in quotation marks in the title because I have yet to find a variety that is vegan! If you know of one, please let me in on the secret. The original recipe called for 6 ounces of cheese tortellini, but the closest substitute I know is a brand of tofu ravioli (sold in the freezer section) from Soyboy, which is certified vegan. So that's what I use here for 'tortellini'.The rest of the recipe is easy and quick, and perfect for these first cool fall nights.
Heat 3/4 tsp. olive oil in a saucepan over medium-high heat. Add 1/2 cup chopped onion, 1/2 cup (1/4-inch thick) slices of carrot, 1/3 cup chopped celery, and 1 minced garlic clove; saute for 5 minutes.
Add 2 and 1/2 cups vegetable broth, 1 cup water, 1 and 1/2 ounces chopped sun-dried tomatoes (buy the kind packed without oil), 1/4 tsp. dried basil, 1/8 tsp. black pepper, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 2 minutes.
Add the ravioli (or vegan tortellini if you can find it!), along with 1/2 cup chopped bok choy; cook for 7 minutes. Discard the bay leaf and ladle 1 and 1/2 cups of soup into each of 3 bowls. Each serving is 260 calories.
Full disclosure: I completely forgot to chop the sun-dried tomatoes before adding them! I decided to let the recipe cook all the way through, then removed the tomatoes with a slotted spoon, chopped 'em up, put them back in the pan, and briefly reheated the soup. Hey, whatever works.
Cost:
carrot $0.10
celery $3.39
vegetable broth $3.79
tofu ravioli $3.79
bok choy $2.07
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