Simple Recipe: In a saucepan melt 3 tablespoons coconut oil with 2/3 cups of coconut milk, ¼ cup raw cacao and 1 cup dark vegan chocolate chunks. Melt until completely smooth. Line a small baking tin with baking paper and pour in your fudge mixture. Leave to set in the fridge over night.
I meant to do this last night before I FELL ASLEEP.
Any way, this is some of the best soup you’ll ever eat. It’s one of my families favorites, for good reason. It’s amazing.
If you’re vegetarian, switch out the chicken broth for vegetable broth. If you’re vegan, use oil instead of butter, omit the parmesan, and use a different type of pasta that isn’t stuffed with cheese. You don’t HAVE to use tortellini. You don’t even have to use pasta at all, and simply add more vegetables. It’s a perfectly tasty base soup that you can customize to suit your tastes.
If you do use tortellini, the type that you use can make a big difference. You can typically by tortellini frozen, fresh, or dried. For this soup, I highly recommend dried or frozen. They take longer to cook, which lessens your chances of accidentally overcooking them. If you can only get fresh though, just be very careful with your timing, because fresh takes way less time to cook. You should really serve this soup right away, and don’t let it sit
around and boil, or else the tortellini will get overcooked and start
falling apart… like it did for me.
If you have time before hand, pick the long stems off of the spinach leaves. It’s sort of a tedious pain in the ass, but it makes for a prettier, easier-to-eat soup. You can skip this step if you don’t care.
This recipe is for a single batch, which makes 4 servings. I DOUBLED the recipe to make the pot of soup you see above. If you do double the recipe though, all you really need to double is the amount of broth and tomatoes, and probably the pasta, depending on which kind you use.
Tortellini and Spinach Soup
2 tablespoons unsalted butter OR olive oil
6 to 8 garlic cloves, minced
1 small onion, diced
4 cups chicken broth OR vegetable broth
6 oz. tortellini pasta (most packages are 12 oz. so just use half a package)
1 (14 oz.) can diced tomatoes, with juice
1 (10 oz) bag fresh spinach
8 to 10 basil leaves, coarsely chopped
Melt butter (or heat olive oil) in a large saucepan over medium heat. Add the garlic and onions and saute until soft.
Add broth and bring to a boil.
Add tortellini and cook halfway through, about 5 minutes for dried or frozen, less if using fresh.
Add tomatoes and juice, reduce heat, and simmer until the pasta is tender.
Stir in spinach and basil and cook until wilted. Serve with grated cheese.