Creamy Pumpkin Tortellini Soup

Warm up with this rich and creamy pumpkin tortellini soup, a cozy fall dinner ready in under 30 minutes.

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 creamy soup combines savory pumpkin, garlic, and smoked paprika with tender cheese tortellini and fresh spinach. The broth is enriched with heavy cream for a luxuriously smooth texture. Topped with Parmesan and black pepper, it's a satisfying meal that comes together quickly.

Directions

Warm the olive oil in a large pot over medium-low heat. Sauté the chopped garlic and smoked paprika while stirring frequently for about 2 minutes, until the garlic becomes soft and fragrant. Sprinkle in 1/2 teaspoon of salt.

Stir in the tomato paste and cook for roughly 2 minutes, stirring constantly, until the paste deepens to a dark red. Pour in the chicken broth and pumpkin puree, then bring the mixture to a simmer. Add the baby spinach and cook for 2 to 3 minutes, stirring, until wilted. Season with 1 teaspoon of salt and then mix in the heavy cream.

While the soup simmers, bring a separate large pot of salted water to a boil. Add the tortellini and cook according to package directions, stirring now and then, until they are al dente and float to the top.

Portion the cooked tortellini into serving bowls. Ladle the creamy soup over the pasta. Finish with shaved Parmesan and a grind of black pepper.