Ingredients:

  • 1 tbsp olive oil
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp dried sage
  • 1/2 tsp ground nutmeg
  • 1 can (15 oz / 425g) pumpkin puree
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package (19 oz / 540g) refrigerated cheese tortellini
  • 2 cups (60g) fresh baby spinach

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and sage, cooking for just 60 seconds until fragrant.
  2. Whisk in the pumpkin puree, ensuring it is fully coated with the oil and aromatics. Slowly pour in the chicken broth while stirring constantly to eliminate lumps. Stir in the nutmeg, salt, and pepper.
  3. Bring the mixture to a gentle simmer for 5-7 minutes to allow the flavors to meld.
  4. Stir in the heavy cream and bring the soup back to a light bubble.
  5. Add the refrigerated tortellini and cook according to the package directions (usually 3-5 minutes) until the pasta floats to the surface.
  6. During the final 60 seconds of cooking, stir in the baby spinach until just wilted.