1 Tbsp avocado oil
1 medium onion, minced
3 garlic cloves, minced
2 Tbsp Milford Spice’s An Evening in Tuscany Spice
4 Tbsp tomato paste
1 28-ounce can of diced tomatoes
4 cups stock (see notes)
12 ounces (about 3 generous cups) of refrigerated tortellini (use gluten-free or vegan ravioli, if needed)
4 Tbsp cashew butter + 1 cup warm water
Sea salt and pepper, to taste
5 oz baby spinach
Heat the oil in a large soup pot over medium-high heat. Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and An Evening in Tuscany Spice and cook for 1 minute.
Push the onions to the side of the pot and add the tomato paste to the center. Let it cook for 3 minutes, or until it begins to smell sweet. Add the diced tomatoes and stock to the pot and scrape any stuck on bits off the bottom of the pot. Season to taste with salt.
Bring the pot to a boil then add the tortellini and let it cook for 6 minutes.
Mix the cashew butter and water together then add it to the pot. Let it thicken the soup.
Taste and season (if needed) with a little more salt and pepper. Stir the spinach into the soup. Enjoy!