Creamy Pumpkin Tortellini Soup
Recipe: https://recipestripper.com/recipes/1624bba5-fbdd-4fac-9a5c-d5fd05b5e45e
Original source: https://www.delish.com/cooking/recipe-ideas/a68857893/creamy-pumpkin-tortellini-soup-recipe/

With earthy pumpkin, smoked paprika, and freshly shaved Parmesan, this creamy pumpkin tortellini soup is the most comforting soup for a chilly fall day.
Yield: 4 - 6 serving(s)
Prep time: PT5M
Cook time: PT0S
Total time: PT20M

Ingredients
- 3 tbsp. extra-virgin olive oil
- 6 garlic cloves, finely chopped
- 1 1/2 tsp. smoked paprika
- 1 1/2 tsp. kosher salt, divided, plus more
- 2 tbsp. tomato paste
- 6 c. low-sodium chicken broth
- 1 (15-oz.) can pumpkin puree
- 5 c. (5 oz.) baby spinach
- 1 1/2 c. heavy cream
- 20 oz. tortellini
- 1/2 c. shaved Parmesan
- Freshly ground black pepper

Instructions
1. In a large pot over medium-low heat, heat oil. Cook garlic and paprika, stirring often, until garlic is softened and aromatic, about 2 minutes; season with 1/2 tsp. salt.
2. Add tomato paste and cook, stirring, until paste turns dark red, about 2 minutes. Add broth and pumpkin and bring to a simmer. Add spinach and cook, stirring, until wilted, 2 to 3 minutes; season with 1 tsp. salt. Stir in cream.
3. Meanwhile, in another large pot of boiling salted water, cook tortellini, stirring occasionally, until al dente according to package directions and they float to the surface.
4. Divide tortellini among bowls. Ladle soup over. Top with Parmesan; season with pepper.