This soup brings together creamy butternut squash and pillowy tortellini for a satisfying texture contrast in every spoonful. The natural sweetness of the squash pairs beautifully with savory broth, garlic, and herbs.
It’s also simple to prepare and ideal for busy weeknights. Using store-bought tortellini keeps things easy, while the homemade squash base gives it a fresh, wholesome flavor. Plus, it’s a one-pot meal that reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 4 cups butternut squash, peeled and cubed 4 cups vegetable broth or chicken broth 1/2 teaspoon dried thyme 1/2 teaspoon dried sage Salt to taste Black pepper to taste 1 cup heavy cream or half-and-half 1 package (9–12 ounces) refrigerated cheese tortellini 2 cups fresh spinach Grated Parmesan cheese for serving (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the cubed butternut squash, broth, thyme, sage, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the squash is fork-tender.
Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, carefully blend in batches and return the soup to the pot.
Stir in the heavy cream and bring the soup back to a gentle simmer.
Add the tortellini and cook according to the package instructions, usually about 5–7 minutes.
Stir in the fresh spinach and cook for 1–2 minutes until wilted.
Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan cheese if desired.
Servings and timing
This recipe makes about 4–6 servings.
Preparation time: 15 minutes Cooking time: 30–35 minutes Total time: About 50 minutes
Variations
For added protein, stir in cooked Italian sausage or shredded rotisserie chicken. To keep it vegetarian, use vegetable broth and cheese tortellini without meat filling.
You can swap spinach for kale or add a pinch of red pepper flakes for subtle heat. For a dairy-free version, use coconut milk instead of cream and choose dairy-free tortellini if available.
Roasting the butternut squash before adding it to the soup deepens the flavor and adds a slight caramelized sweetness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb some of the broth over time, so add a splash of broth or water when reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals until warmed through.
This soup can be frozen without the tortellini for up to 3 months. For best texture, cook and add fresh tortellini when reheating.
FAQs
Can I use frozen butternut squash?
Yes, frozen squash works well and saves prep time. Simply simmer until tender before blending.
What type of tortellini is best?
Cheese tortellini is classic, but spinach and cheese or even mushroom varieties work beautifully.
Can I make this soup ahead of time?
Yes, prepare the soup base in advance and add tortellini just before serving for the best texture.
How do I thicken the soup if it’s too thin?
Let it simmer a bit longer to reduce, or blend a small additional portion of cooked squash and stir it in.
Can I make this recipe vegan?
Yes, use vegetable broth, dairy-free tortellini, and substitute the cream with coconut milk or a plant-based alternative.
Why is my soup too thick?
The tortellini may have absorbed some liquid. Add extra broth or water until you reach your desired consistency.
Can I add herbs?
Fresh sage, thyme, or parsley sprinkled on top adds wonderful aroma and flavor.
Is it possible to make this gluten-free?
Yes, use gluten-free tortellini if available.
Can I use milk instead of cream?
Yes, whole milk works, though the soup will be slightly less rich.
What pairs well with this soup?
Crusty bread, a simple green salad, or a grilled cheese sandwich make excellent accompaniments.
Conclusion
Butternut Squash Tortellini Soup is a cozy, satisfying dish that highlights the natural sweetness of squash while delivering comforting flavors in every bite. Whether served for a casual family dinner or a fall gathering, it’s a warm and inviting recipe that’s sure to become a seasonal favorite.
This Butternut Squash Tortellini Soup is a creamy, comforting fall favorite made with sweet butternut squash, tender cheese tortellini, and aromatic herbs simmered in a velvety broth. Perfect for cozy weeknights or elegant gatherings, this Butternut Squash Tortellini Soup delivers rich flavor and satisfying texture in every spoonful.
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until softened.
Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant.
Simmer the Squash: Add cubed butternut squash, broth, thyme, sage, salt, and black pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until squash is fork-tender.
Blend Until Smooth: Use an immersion blender to puree the soup until smooth and creamy. (If using a countertop blender, blend carefully in batches and return to the pot.)
Add Cream: Stir in heavy cream and bring back to a gentle simmer.
Cook Tortellini: Add tortellini and cook according to package directions, about 5–7 minutes.
Finish with Spinach: Stir in fresh spinach and cook 1–2 minutes until wilted.
Serve: Adjust seasoning as needed. Serve hot, topped with grated Parmesan if desired.
Notes
Roast the butternut squash beforehand for deeper, caramelized flavor.For a dairy-free version, use coconut milk and dairy-free tortellini.Add cooked Italian sausage or shredded chicken for extra protein.If soup thickens too much, add a splash of broth when reheating.For best freezing results, freeze the soup base without tortellini and add fresh pasta when serving.
