Vegan Creamy Tortellini Soup

Heat Olive Oil (as needed) in a pan over medium heat. Once warm, add Ground Vegan Sausages (12 oz) and cook until lightly browned for about 3-5 minutes.

Add Garlic (3 cloves) , Yellow Onion (1) , Ground Oregano (1 Tbsp) , Dried Basil (1 tsp) , Fresh Thyme (1 tsp) , Fresh Rosemary (1/2 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Cook for about 3 minutes.

Whisk in the All-Purpose Flour (2 Tbsp) for about 1 minute.

Slowly whisk in Vegetable Broth (5 cups) and Tomato Sauce (1 can) .

Add Vegan Cheese Tortellini (1 pckg) and Navy Beans (1 1/2 cups) and let boil. Once boiling, reduce heat and let simmer for about 10 minutes stirring occasionally. Tortellini should be cooked and sauce should thicken.

Add Fresh Baby Spinach (4 cups) until wilted but still bright green, about 1 minute.

Add Oat Milk (1/3 cup) , Salt (to taste) , and Ground Black Pepper (to taste) . Stir well for about 1 minute and you're ready to serve.