Autumn Tortellini Soup

Why You’ll Love This Recipe

This soup brings together the best flavors of fall in one warm, comforting bowl. The combination of roasted vegetables, creamy pumpkin, and savory cheese tortellini makes every bite rich and satisfying. It’s perfect for holiday dinners, meal prep, or anytime you’re craving something warm and seasonal. The added sage and parmesan elevate the flavors to a gourmet level, all while being easy to make at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups butternut squash, peeled and cubed

• 1 1/2 cups acorn squash, peeled and cubed

• 1 pie pumpkin or 3/4 cup canned pumpkin puree

• 1 sweet onion, quartered

• 1 apple (any red apple, such as Gala), chopped

• 1 head of garlic

• 1/4 cup olive oil

• 1 tsp salt

• 1 tsp black pepper

• 1/2 tsp red pepper flakes

• 1 tsp nutmeg

• 1 tsp dried or fresh thyme

• 2 tbsp butter

• 2 tbsp fresh sage, finely chopped

• 4 cups broth (chicken or vegetable)

• 9 oz cheese tortellini (regular or mini)

• 1/2 cup half and half

• 1/4 cup parmesan cheese

• Toppings: fresh sage, black pepper, red pepper flakes, parmesan

Directions

1. Preheat the oven to 400°F.

2. Peel and cube the butternut squash, acorn squash, and pumpkin. Place them in a deep baking dish.

3. Add the quartered onion and chopped apple to the dish.

4. Season everything with salt, pepper, red pepper flakes, nutmeg, and thyme. Drizzle olive oil over and mix well.

5. Slice the top off the head of garlic, drizzle with olive oil, and place it face down in the dish.

6. Roast everything for 35–40 minutes, stirring every 10 minutes.

7. In a soup pot or Dutch oven, melt the butter until it browns slightly. Add the chopped sage and sauté for 1 minute.

8. Add the roasted vegetables and squeeze in the roasted garlic. If using canned pumpkin, add it now.

9. Pour in the broth, cover, and bring to a simmer.

10. Blend the soup using an immersion blender or a regular blender until smooth.

11. Add the cheese tortellini and cook for about 5 minutes (or according to package directions).

12. Stir in the half and half and parmesan.

13. Serve with toppings of choice: fresh sage, black pepper, red pepper flakes, parmesan, and toasted bread if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Vegan version: Use plant-based tortellini, vegetable broth, and swap half and half for coconut milk or a plant-based cream. Skip the parmesan or use vegan cheese.

• Add protein: Stir in cooked shredded chicken or crumbled Italian sausage for a heartier soup.

• Spice it up: Increase red pepper flakes for more heat.

• Use frozen squash: Save time by using pre-cut frozen squash or canned pumpkin only.

• Make it gluten-free: Use gluten-free tortellini and ensure your broth and parmesan are also gluten-free.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a pot over medium heat, stirring frequently. Add a splash of broth or milk if the soup thickens too much.
You can freeze the soup before adding the tortellini and dairy for up to 2 months. Thaw and reheat, then stir in tortellini and finish the recipe as directed.

FAQs

How do I make this soup ahead of time?

You can roast the vegetables and blend the soup base a day ahead. Just reheat, add tortellini and cream, and serve fresh.

Can I use frozen tortellini?

Yes, frozen tortellini works great. Add it directly to the hot soup and cook until tender.

What can I use instead of pumpkin?

You can use more butternut or acorn squash in place of pumpkin if desired.

Is this soup vegetarian?

Yes, if you use vegetable broth and ensure your tortellini and parmesan are vegetarian-friendly.

Can I use pre-cut or frozen squash?

Absolutely. Pre-cut or frozen squash is a great time-saver and works just as well when roasted.

How do I prevent the soup from becoming too thick?

If your soup thickens too much while sitting, just stir in a bit of extra broth or milk when reheating.

Can I blend the soup in a regular blender?

Yes. Just be sure to let the soup cool slightly before blending and blend in batches if needed.

What apple is best for this soup?

Any sweet red apple like Gala, Fuji, or Honeycrisp works well and adds a nice touch of sweetness.

Can I make this dairy-free?

Yes, use dairy-free cream and cheese alternatives, and make sure your tortellini is dairy-free.

What toppings go best with this soup?

Try crispy sage leaves, extra parmesan, a drizzle of cream, or croutons for added texture and flavor.

Conclusion

This Autumn Tortellini Soup is everything you want in a fall meal—warm, comforting, and packed with rich seasonal flavors. Whether you serve it as a starter or a main dish, it’s a cozy and satisfying recipe you’ll come back to all season long.