Pumpkin White Bean Tortellini Soup
Makes 2 quarts
  • 2 cups cubed bread
  • 3 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 3 slices thick-cut bacon, chopped
  • 1 sweet onion, chopped
  • 3 carrots, sliced
  • ½ cup sliced celery
  • 2 (32-ounce) cartons chicken broth
  • 2 cups Roasted Pumpkin Purée (recipe follows)
  • 2 (16-ounce) cans navy beans, rinsed and drained
  • 2 tablespoons chopped fresh oregano, plus more for serving
  • 1 teaspoon fresh thyme leaves
  • 1 (9-ounce) package fresh cheese tortellini
  • Shaved fresh Parmesan cheese
  1. Preheat oven to 350°.
  2. On a rimmed baking sheet, toss together bread cubes, melted butter, and garlic. Bake until crisp, about 5 minutes.
  3. In a large Dutch oven, cook bacon over medium heat until just beginning to brown. Add onion, carrot, and celery; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in broth, and bring to a boil; reduce heat, and simmer for 20 minutes.
  4. Stir in Roasted Pumpkin Purée, beans, oregano, and thyme; cook, stirring occasionally, for 20 minutes. Stir in tortellini, and cook for 5 minutes. Top servings with bread cubes, Parmesan, and oregano.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/pumpkin-white-bean-tortellini-soup-recipe/