Sneaky squashy. You’d never know it was in this soup. But there is kind of a lot of it in this soup. I’ve made a variation of this soup in the summer with no squash or kale and zucchini instead. I gotta say, the squash adds some awesome body to the broth. If you wanted this soup to be vegan, you could just use some other kind of pasta that is not cheese-filled, and omit the cheese as garnish.
1 tablespoon olive oil
1 cup diced onion
1 cup diced green pepper
2 cloves garlic, minced
6 cups vegetable broth
1 medium celebration squash (or about 2 cups of any winter squash), peeled, seeded and cut into 1 inch pieces
1 15-ounce can diced tomatoes
1 cup cooked lentils (optional – I just had these leftover, and didn’t want them to go to waste!)
1 6- to 9-ounce package fresh or frozen cheese tortellini
1 cup chopped kale or other winter green
Freshly ground pepper to taste
1 tbs minced fresh basil
A few little shavings of parm or asiago, for garnish (totally optional)
- Heat oil in a large saucepan or dutch oven over medium heat.
- Add pepper, onion, and garlic and cook until softened up a bit.
- Add broth and squash. Bring to a boil and cook until squash is easily pierced with a fork. Maybe 20 minutes.
- Remove the squash and some of the cooking liquid and puree with an immersion blender or regular blender. I like to leave the onions and peppers intact, personally.
- Stir the squash puree back into the pot.
- Add tomatoes, tortellini, lentils and greens. Bring to a boil again and cook until tortellini is done (read your package)
- Season with pepper and basil.
- Add cheese for garnish, if you want to.