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
Instructions
Preheat oven to 350°.
On a rimmed baking sheet, toss together bread cubes, melted butter, and garlic. Bake until crisp, about 5 minutes.
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.
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://pauladeenmagazine.com/pumpkin-white-bean-tortellini-soup-recipe/