One Pot Tortellini Soup

1: Finely dice the onion, celery, carrot, and garlic. Separate the basil leaves from the stalks, then finely chop the stalks.

2: Warm the olive oil in a large saucepan on medium heat, then add the onion, celery, and carrot with a large pinch of salt. Fry for 5 minutes until softened.

3: Add the garlic and basil stalks, frying for a minute until fragrant.

4: Add the tomato purée, cooking for several minutes until darkened in colour.

5: Pour in the wine if using, allowing it to cook off and scraping any caramelised vegetables off the bottom of the pan.

6: Add the chopped tomatoes and vegetable broth. Allow to simmer for 10-15 minutes, then season to taste before adding the cream cheese.

7: Once creamy, add the tortellini, shredded cabbage, spinach, nutritional yeast, and chilli flakes. Cook until the pasta is al dente.

8: Spoon into bowls, top with fresh basil leaves, olive oil, and more nutritional yeast or Parmesan cheese.