Pumpkin Tortellini in Chicken Broth Recipe

Ingredients:

• 1 cup canned pumpkin puree
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 package refrigerated tortellini (use cheese or pumpkin filled option)
• 8 cups chicken broth
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley leaves

Instructions:

1. In a large bowl, mix together the pumpkin puree, grated Parmesan cheese, nutmeg, salt, and pepper until evenly combined.
2. Lay out the refrigerated tortellini on a flat surface and spoon a heaping 1/2 teaspoon onto each tortellini. Carefully fold the tortellinis in half, pressing the edges together to seal and creating a small pouch of filling.
3. In a large pot, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the chicken broth and bring to a boil.
4. Once the broth is boiling, add the tortellini pouches to the pot and cook for 5-7 minutes, or until the tortellini are tender and cooked through.
5. Remove the pot from the heat and stir in the chopped parsley leaves. Season with additional salt and pepper to taste.
6. Serve the pumpkin tortellini in chicken broth hot, garnished with additional grated Parmesan cheese and fresh parsley leaves, if desired.

Verdict:

This pumpkin tortellini in chicken broth recipe is comfort food at its finest! The creamy and slightly sweet pumpkin filling pairs perfectly with the savory chicken broth, creating a warm and cozy dish that’s perfect for a chilly evening. It’s also incredibly easy to whip up, making it a great go-to weeknight meal.

Serving Suggestions:

This dish can be served as a main course or as a side dish. It can be paired with a simple salad or some warm garlic bread to complete the meal.