Hearty Tortellini and Squash Soup
Powered by 
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- Soup
- 1
- onion, finely chopped
- 3 cups
- butternut squash, peeled, seeded and diced (about 1/2 medium squash)
- 420 g
- 2 tbsp
- olive oil
- 30 ml
- 6 cups
- low-sodium chicken or vegetable broth
- 1.5 L
- 1 package
- store-bought tortellini
- 350 g
- 2 tbsp
- sage leaves, finely chopped
- 4 g
- 3 cups
- baby spinach, chopped
- 75 g
- salt and pepper, to taste
- Croutons
- 3 tbsp
- olive oil
- 45 ml
- 2 tbsp
- fresh Parmesan cheese, finely grated
- 11 g
- 1
- garlic clove, finely grated
- 2 cups
- baguette, cubed
- 100 g
Directions
Step 1
With the rack in the middle position, preheat the oven to 180°C (350°F).
Step 2
For 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.
Step 3
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.
Step 4
For croutons: Meanwhile, in a bowl, combine the oil, Parmesan and garlic. Season with salt and pepper. Add the bread and mix well.
Step 5
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.
Step 6
Divide the soup among four bowls. Top with the croutons. Serve immediately.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
