Pumpkin & Tortellini Soup

6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"A feature from one of our national supermarkets."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (317.8 g)
  • Calories 366
  • Total Fat - 3.9 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 11.3 mg
  • Sodium - 26.1 mg
  • Total Carbohydrate - 77.2 g
  • Dietary Fiber - 10.5 g
  • Sugars - 4.9 g
  • Protein - 8.8 g
  • Calcium - 40.4 mg
  • Iron - 2.4 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large saucepan on medium and add the pumpkin and potato and cook, stirring, for 2 to 3 minutes until well coated.

Step 2

Add stock, and increase heat to high and bring to the boil and cook, covered, for 15 minutes or until vegetables are tender.

Step 3

Remove from the heat and using a stick blender, blend until smooth and then return to medium heat and add tortellini and simmer for 5 minutes until pasta is tender

Step 4

Ladle into bowls, top with spinach leaves and cracked pepper and serve with crusty bread.

Tips & Variations


No special items needed.

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