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tortellini soup with squash in a green and white mug on a rainbow napkin
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Harvest Tortellini Soup

Harvest Tortellini Soup: Butternut squash, tortellini and lots of flavors make this the perfect hearty and healthy comfort food.
Course Soup
Cuisine American
Keyword fresh, quick, squash
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 278kcal

Ingredients

  • 2 tablespoon olive oil
  • 2 C onion chopped
  • 1 C celery chopped
  • 1 C carrot chopped
  • 1 ½ teaspoon kosher salt
  • 1 ½ C sweet bell pepper chopped
  • 2 cloves garlic minced
  • ½ teaspoon smoked paprika
  • 4 cups butternut squash seeded, peeled and chopped into ½
  • 8 C chicken or vegetable broth
  • 10 oz. package refrigerated cheese tortellini
  • 1 tablespoon balsamic vinegar

Instructions

  • Saute onion, celery, and carrots in 2 tablespoon of olive oil over medium heat. Stir in ½ teaspoon of salt and let cook until just soft.
  • Stir in bell pepper, garlic, smoked paprika, and remaining 1 teaspoon of kosher salt. Let cook for about 5 minutes or until the peppers begin to soften.
  • Add the squash and broth into the vegetables, bring to a boil and let simmer until the squash is tender- about 10 minutes.
  • Stir in tortellini and cook in the soup per the package instructions. Once the pasta is cooked through, stir in balsamic vinegar and serve topped with parmesan cheese.

Nutrition

Calories: 278kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 747mg | Fiber: 6g | Sugar: 8g