Butternut Squash, Tomato & Tortellini Soup

Fall is the season when my family requests soup on repeat. I’ve tried to be creative, especially since I find myself making this Chicken Noodle Soup all the time!  When my good friend Jacquelyn Clark posted this soup recipe last week, I was instantly inspired and had to make something similar.  This soup was so quick to whip up because I had all of the ingredients in my pantry already! You could alter this recipe in so many ways to suit your family’s specific tastes. The creaminess from the white beans is perfect. Serving it with a generous amount of fresh parmesan cheese is delicious. I hope this quick meal will fill you with warmth on what seems to be the start of the cold, damp weather here over on the west coast. Cozy up and enjoy!

If you’re looking for the ribbon I use for every occasion, click over to this Etsy shop.

Serves 4

1 small white onion, diced
1 stalk of celery, diced
2 cloves of garlic, minced
2 to 3 tablespoons olive oil
Salt and pepper
1 large can (796 mL) of diced tomatoes
2 cups (500 mL) organic vegetable broth
1 can (540 mL) of white cannellini beans
1 package of store-bought tortellini (we used three cheese)
2 cups of butternut squash, cubed
2 cups of kale, chopped

  • 1. In a large pot over medium heat, saute the onions and celery with a good amount of olive oil (approx. 2 tablespoons). Let it cook until the onions are translucent (3 to 4 minutes). Add the garlic and cook for an additional 2 minutes.
    2. Add the diced tomatoes and vegetable stock to the pot.
  • 3. Strain and rinse the cannellini beans well. Pour them into the pot and bring everything to a boil. Season to taste with salt and pepper.
    4. Reduce the heat and let the soup simmer for 20 to 30 minutes until thickened slightly.
  • 5. While the soup simmers, either roast the butternut squash or cook it directly in the pot! If roasting, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, place the cubed squash on the pan, lightly drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes until soft and golden brown, adding it to the soup when ready. If not, pour it into the pot and let it simmer with the soup.
    6. When ready to serve, bring the soup to a boil. Add the tortellini and cook for the time directed on the package (usually around 6 to 8 minutes). Stir in the kale and let it cook for 2 additional minutes.
    7. Remove from the heat and serve!

(Pssst. That perfect blush pink napkin is from my friend Teressa’s new online shop, Linen & Cake.)