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Butternut Squash Tortellini Soup Recipe

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3.8 from 69 reviews

This Butternut Squash Tortellini Soup is a creamy, comforting blend of tender butternut squash, fresh herbs, and cheese tortellini. Simmered to perfection with aromatic vegetables and finished with Parmesan and heavy cream, it’s a warming and flavorful fall or winter meal that’s both hearty and elegant.

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 3 lbs peeled chopped butternut squash (about 1 medium-sized squash)
  • 1 medium yellow onion, chopped
  • 1 green apple, peeled, cored, and chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups vegetable broth

Main Additions

  • 12 ounces cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • Pinch of nutmeg (optional)

Garnish

  • Fresh sage leaves
  • Extra Parmesan cheese

Instructions

  1. Sauté Vegetables and Aromatics: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the chopped butternut squash, onion, green apple, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally to soften and combine the flavors. Then add the minced garlic, sage, rosemary, thyme, kosher salt, and crushed red pepper flakes. Continue cooking and stirring for another 2 minutes to release the aromas.
  2. Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 15 to 20 minutes, or until the butternut squash is tender enough to be pierced easily with a fork.
  3. Puree the Soup: Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, allow the soup to cool slightly, then transfer it in batches to a countertop blender. Blend each batch until smooth and return to the pot.
  4. Cook the Tortellini: Add the cheese tortellini to the pureed butternut squash soup. Cook on medium-low heat for about 5 minutes or until the tortellini are tender and cooked through. Stir occasionally to prevent sticking.
  5. Finish the Soup: Stir in the heavy cream, freshly grated Parmesan cheese, and a pinch of nutmeg if using. Adjust the consistency by adding a small amount of extra vegetable broth if the soup is too thick. Heat gently until warmed through, but do not boil after adding the cream.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh sage leaves and additional Parmesan cheese. Serve warm and enjoy the rich and comforting flavors.

Notes

  • How to Store & Reheat: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of broth or cream if thickened.
  • Freezing is possible for up to 3 months, but for best texture, omit the tortellini and heavy cream before freezing. Thaw and reheat soup, then stir in fresh tortellini and cream just before serving.
  • If you prefer a thinner soup, increase the vegetable broth by up to 1 cup during cooking.
  • For a vegan version, substitute dairy cream with coconut cream and omit cheese or use vegan alternatives.

Find it online: https://flavorspath.com/butternut-squash-tortellini-soup-recipe/