Pumpkin Tomato Soup with Tortellini
This pumpkin tomato soup with tortellini is an easy autumnal soup that you can whip up for a quick meal on a cold night.
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Servings: 4
Calories: 325kcal
Ingredients
- 1 tablespoon extra virgin olive oil (plus more for serving)
- 1 shallot (peeled and minced; about 2 ounces total)
- 4 cloves garlic (peeled and minced)
- 1 tablespoon chopped Calabrian chili peppers (or use 1½ teaspoons crushed red pepper flakes)
- 2 teaspoons dry thyme
- 1 14-ounce can can crushed tomatoes
- 1 15-ounce can pure pumpkin purée
- 1 teaspoon salt (plus more to taste)
- 1 tablespoon honey (plus more to taste)
- 4 cups water
- 9 ounces cheese tortellini (fresh or frozen)
- Black pepper to taste
- Fresh basil leaves (optional, for serving)
Instructions
Start the soup:
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Once hot, add the shallot and sauté for 3 to 4 minutes until it softens. Add the garlic and thyme and cook for 1 minute until fragrant.
- Add the Calabrian chili peppers and stir to coat the aromatics.
Simmer the soup:
- Add the crushed tomatoes and canned pumpkin. Season with 1 teaspoon salt and 1 tablespoon honey. Pour in the water and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes. Taste and add more salt, pepper, and honey to taste.
Cook the tortellini:
- Bring a large pot of salted water to a boil. Add the tortellini and cook until they float, about 2 to 3 minutes, depending on the brand. Drain.
Finish the soup:
- Taste the soup and season again to your preferences. Add the cooked tortellini. Turn off the heat.
To serve:
- Spoon the soup into bowls. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy!
Nutrition
Calories: 325kcal | Carbohydrates: 51g | Protein: 13g | Fat: 10g | Sodium: 1017mg | Fiber: 8g | Sugar: 15g | Vitamin C: 17mg
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