Friar’s Bakehouse’s Pumpkin Tortellini Soup Florentine 


1 medium onion, minced

2 tbsp minced garlic

1 tbsp olive oil

6 cups chicken stock

2 tsp brown sugar

1 – 15 oz can solid pack pumpkin

1 tsp fresh dill, minced

2 tsp fresh savory, minced

1 – 10 oz box frozen chopped spinach, thawed and well drained

1 cup buttermilk

1 – 9 oz. packaged cheese tortellini or raviolinis, cooked and drained

Saute onion and garlic in olive oil until transparent. Stir in broth, pumpkin, sugar, spinach and herbs. Bring to a boil, then cover, reduce heat and simmer for 15 minutes. Meanwhile, cook the tortellini according to package directions and drain. Slowly add buttermilk to pumpkin mixture. Add tortellinis and heat through.