Description

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.

Ingredients

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)

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Instructions

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.