Creamy Pumpkin Tortellini Soup

Name: Creamy Pumpkin Tortellini Soup
Ingredients: 3 Tbsp extra-virgin olive oil; 6 garlic cloves, finely chopped; 1 1/2 tsp smoked paprika; 1 1/2 tsp kosher salt, divided; 2 Tbsp tomato paste; 6 cups low-sodium chicken broth; 1 can (15 oz) pumpkin puree; 5 cups (5 oz) baby spinach; 1 1/2 cups heavy cream; 20 oz tortellini; 1/2 cup shaved Parmesan; Freshly ground black pepper

Delish's 20-minute cozy fall soup — earthy pumpkin puree and tomato paste simmered in chicken broth with baby spinach and heavy cream, ladled over cheese tortellini and shaved Parmesan. The most comforting bowl for a chilly day.

Ingredients

3 Tbsp extra-virgin olive oil
6 garlic cloves, finely chopped
1 1/2 tsp smoked paprika
1 1/2 tsp kosher salt, divided
2 Tbsp tomato paste
6 cups low-sodium chicken broth
1 can (15 oz) pumpkin puree
5 cups (5 oz) baby spinach
1 1/2 cups heavy cream
20 oz tortellini
1/2 cup shaved Parmesan
Freshly ground black pepper

Instructions

In a large pot over medium-low heat, cook garlic and paprika in oil until softened and aromatic, about 2 minutes. Season with 1/2 tsp salt.
Add tomato paste and cook until dark red, about 2 minutes. Add broth and pumpkin; bring to a simmer. Add spinach and cook until wilted, 2 to 3 minutes. Season with 1 tsp salt and stir in cream.
In another pot of boiling salted water, cook tortellini until al dente and floating.
Divide tortellini among bowls, ladle soup over, and top with shaved Parmesan and freshly ground black pepper.

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