Name: Hearty Tortellini and Squash Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 onion, finely chopped; 3 cups (420 g) butternut squash, peeled, seeded and diced (about ½ medium squash); 2 tbsp (30 ml) olive oil; 6 cups (1.5 litres) low-sodium chicken or vegetable broth; 1 package (350 g) store-bought cheese tortellini; 2 tbsp sage leaves, finely chopped; 3 cups (75 g) baby spinach, chopped; 3 tbsp (45 ml) olive oil; 2 tbsp fresh Parmesan cheese, finely grated; 1 garlic clove, finely grated; 2 cups (100 g) baguette, cubed

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C).
Soup
- In a pot over medium-high heat, soften the onion and squash in the oil for 5 minutes. Season with salt and pepper. Pour in the broth. Bring to a boil. Simmer for 3 minutes or until the squash is al dente.
- Add the tortellini and sage to the pot. Cook for another 3 minutes or until the pasta is al dente. Adjust the seasoning. Remove from the heat and add the spinach.
Croutons
- Meanwhile, in a bowl, combine the oil, Parmesan and garlic. Season with salt and pepper. Add the bread and mix well.
- Place the bread on a non-stick or parchment paper-lined baking sheet. Bake for 12 minutes or until the croutons are nicely browned, stirring halfway through.
- Divide the soup among four bowls. Top with the croutons. Serve immediately.

Hearty Tortellini and Squash Soup

Categories

Ingredients

Soup

Croutons

Preparation

Soup

Croutons

Personal Note

To help you with this recipe

RICARDO Chef’s Knife