Fall pumpkin tortellini pasta

Name: Fall pumpkin tortellini pasta
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 5 cloves garlic, chopped; 1 yellow onion, chopped; 1/2 pack sliced bacon, cut to 1/2-1” sections; 1 package ground hot Italian sausage; 1 package frozen tortellini; 1 (16 oz) can pumpkin purée; 1/2 cup chicken broth; 16 oz heavy cream; 0.5 oz fresh thyme, chopped; 0.5 oz fresh sage, chopped; 8 oz fresh baby spinach; Olive oil; Salt; Pepper

Courtney Mainhart @chef_NP_CMarie

Laredo, Texas

The perfect fall dish. Savory pumpkin tortellini pasta incorporates all your favor fall flavors for a hearty dish!

Courtney Mainhart @chef_NP_CMarie

Laredo, Texas

The perfect fall dish. Savory pumpkin tortellini pasta incorporates all your favor fall flavors for a hearty dish!

Saved

Ingredients

45 mins

6 servings

5 clovesgarlic, chopped
1yellow onion, chopped
1/2 packsliced bacon, cut to 1/2-1” sections
1 packageground hot Italian sausage
1 packagefrozen tortellini
1 (16 oz)can pumpkin purée
1/2 cupchicken broth
16 ozheavy cream
0.5 ozfresh thyme, chopped
0.5 ozfresh sage, chopped
8 ozfresh baby spinach
Olive oil
Salt
Pepper

Saved

Steps

45 mins

1

Bring salted water to a boil in pot. Boil tortellini until al dente. Strain and set aside.
2

In deep skillet, heat olive oil over med-high heat. Sauté onion and garlic until translucent. Add bacon and cook until almost brown. Add sausage, sage, and thyme. Once cooked, reduce to low-medium heat and remove excess oil. Stir in pumpkin, chicken broth, and heavy cream. Add salt and pepper to taste. Fold in spinach and cook until wilted. Fold in tortellini. Enjoy!