Tortellini Soup in a Creamy Butternut Squash Broth
Tortellini Soup in a Creamy Butternut Squash Broth is a comforting blend of rich flavors and wholesome ingredients. A velvety butternut squash and goat cheese broth serves as the base, infused with garlic, thyme, and a splash of white wine.
Recipe - Jacksonville #650
Tortellini Soup in a Creamy Butternut Squash Broth
Prep Time40 Minutes
Servings8
Cook Time20 Minutes
Ingredients
1/4 cup olive oil
1 lb butternut squash, cubed
1 yellow onion, peeled and roughly chopped
4 cloves garlic, roughly chopped
1 Tbs fresh thyme leaves
1 tsp salt
1 tsp black pepper
1/2 cup dry white wine
6 cups chicken or vegetable broth, divided
3 cups kale leaves, roughly chopped
8 oz fresh cheese tortellini
1/2 cup whole milk
1/3 cup goat cheese, plus more for serving
Directions
- Heat the olive oil in a large pot over medium heat. Add the squash. Sauté over medium heat for 5 minutes. Add the onions and garlic. Continue to sauté until the vegetables begin to soften. Add the thyme, salt and pepper. Stir to combine. Add the wine, and deglaze the pan. When most of the wine has evaporated, add 2 cups of broth.
- Bring to a simmer. Cook for 5 minutes or until the squash is soft enough to mash. Turn off the heat. Use an immersion blender or regular blender to puree the mixture. (If using a regular blender, blend in small batches to avoid overflow.)
- After blending, turn the heat to medium. Add the remaining broth. Stir to combine. Add the kale and tortellini. Bring to a simmer. Cook until the kale is wilted and tortellini is cooked through. Turn off the heat. Stir in the milk and cheese. Taste for seasoning. Add more salt and pepper, if needed. Serve with additional cheese crumbled on top.
Nutritional Information
Per Serving (1 cup): Calories: 150, Fat: 9 g (3 g Saturated Fat), Cholesterol: 5 mg, Sodium: 790 mg, Carbohydrates: 12 g, Fiber: 2 g, Protein: 4 g.
40 minutes
Prep Time
20 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Bertolli Olive Oil, Extra Virgin, Rich Taste - 25.36 Ounce
$13.98 was $17.48$0.55/oz
Fresh Squash, Butternut - 2.65 Pound
$3.39 avg/ea$1.28/lb
Fresh Yellow Onions - 3 Pound
$1.97 was $3.48$0.66/lb
Fresh Garlic Bulb - 1 Each
$0.78
That's Tasty Thyme - 0.5 Ounce
$2.28$4.56/oz
Not Available
Not Available
Kiepersol Vit Blend Texas White Wine, 750 ml - 750 Millilitre
$21.98 was $22.98$0.03/ml
Full Circle Market Vegetable Broth - 32 Ounce
$2.98$0.09/oz
Cut Clean Greens Cooking Greens, Kale ( 1 lb ) - 1 Pound
$3.98$3.98/lb
Brookshire's Cheese Tortellini - 19 Each
$3.98 was $4.48$0.21 each
Brookshire's Whole Milk - 1 Quart
$1.88$1.88/qt
La Bonne Vie Goat Cheese, Original - 4 Ounce
$5.49$1.37/oz
Nutritional Information
Per Serving (1 cup): Calories: 150, Fat: 9 g (3 g Saturated Fat), Cholesterol: 5 mg, Sodium: 790 mg, Carbohydrates: 12 g, Fiber: 2 g, Protein: 4 g.
Directions
- Heat the olive oil in a large pot over medium heat. Add the squash. Sauté over medium heat for 5 minutes. Add the onions and garlic. Continue to sauté until the vegetables begin to soften. Add the thyme, salt and pepper. Stir to combine. Add the wine, and deglaze the pan. When most of the wine has evaporated, add 2 cups of broth.
- Bring to a simmer. Cook for 5 minutes or until the squash is soft enough to mash. Turn off the heat. Use an immersion blender or regular blender to puree the mixture. (If using a regular blender, blend in small batches to avoid overflow.)
- After blending, turn the heat to medium. Add the remaining broth. Stir to combine. Add the kale and tortellini. Bring to a simmer. Cook until the kale is wilted and tortellini is cooked through. Turn off the heat. Stir in the milk and cheese. Taste for seasoning. Add more salt and pepper, if needed. Serve with additional cheese crumbled on top.