4cupsbutternut squashseeded, peeled and chopped into ½
8Cchicken or vegetable broth
10oz.package refrigerated cheese tortellini
1tablespoonbalsamic 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.