Creamy Pumpkin Tortellini Soup

Creamy, cozy pumpkin tortellini soup is the perfect fall comfort food.

20 min Serves 4 - 6 serving(s) Easy Food & Drink Cuisine

Our own summary of the original by Francesca Zani — the full post and photos live at delish.com.

This rich and creamy soup combines savory pumpkin and smoky paprika with tender tortellini and fresh spinach. It's a hearty one-pot meal that comes together quickly. Top with Parmesan for a delicious finish.

Directions

In a big pot over medium-low heat, warm the olive oil. Add the chopped garlic and smoked paprika, stirring often, until the garlic becomes soft and fragrant, roughly 2 minutes. Sprinkle in half a teaspoon of salt.

Stir in the tomato paste and cook, stirring, until it darkens to a deep red, about 2 minutes. Pour in the chicken broth and pumpkin puree, then bring to a simmer. Add the baby spinach and stir until it wilts, 2 to 3 minutes. Season with 1 teaspoon of salt. Mix in the heavy cream.

While the soup simmers, bring a separate large pot of salted water to a boil. Cook the tortellini according to package directions, stirring now and then, until al dente and they rise to the surface.

Portion the cooked tortellini into bowls. Ladle the hot soup over the tortellini. Top with shaved Parmesan and a grind of black pepper.