Butternut Squash Tortellini Soup
Published on October 15, 2025
Quick Summary
This cozy Butternut Squash Tortellini Soup is creamy, comforting, and packed with fall flavors. Roasted squash, fresh herbs, and cheesy tortellini come together in a velvety, satisfying soup that’s perfect for chilly days. Easy to make, family-friendly, and freezer-friendly too!
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Fall is soup season in our house, and this Butternut Squash Tortellini Soup is one I look forward to all year long. It’s rich, creamy, slightly sweet from the squash and apple, with a savory herb kick and cheesy tortellini in every bite, what’s not to love? If you like classic butternut squash soup, I think you will love this recipe too!
I’ve made this soup dozens of times, and every time, it disappears faster than I expect. The kids love the tortellini (cheese-filled pasta is always a win), and I love how nourishing and flavorful the base is. It’s fancy enough for a dinner party, but easy enough for a weeknight meal.
Perfect for those chilly nights when all you want is something warm and satisfying on the table. Whether you’re planning a cozy dinner in, looking for a make-ahead lunch option, or needing a comforting dish to share, this soup fits the bill. It’s always a crowd-pleaser.
Soup Ingredients & Helpful Notes
- Butternut Squash: Look for one with bright orange flesh and a heavy feel. You can use pre-cut squash to save time!
- Apple: Adds a touch of natural sweetness and balances the richness. Go for a tart variety like Granny Smith.
- Carrot & Celery: These add depth and that classic soup base flavor.
- Fresh Herbs: Sage, rosemary, and thyme bring warmth and a seasonal, earthy aroma.
- Garlic: Don’t skip it! Adds essential savory flavor.
- Crushed Red Pepper Flakes: Just a pinch wakes everything up. Add more if you like a kick.
- Vegetable Broth: Use a good-quality broth for best flavor.
- Cheese Tortellini: Fresh or refrigerated works best; they cook up quickly right in the soup, but you can use frozen. It will just take a little longer to cook.
- Heavy Cream: Makes the soup silky and luxurious.
- Parmesan Cheese: Freshly grated melts beautifully into the soup and boosts umami.
- Nutmeg (Optional): I love adding a hint of nutmeg. A little goes a long way, so just add a pinch.
Tips for Making the Soup
- Prep Ahead: Chop the veggies and herbs in advance for faster cooking.
- Use an Immersion Blender: It makes pureeing the soup right in the pot quick and mess-free.
- Blend Carefully: If you have to use a traditional blender, allow the soup to cool slightly and work in batches.
- Cook Tortellini Gently: Once added, cook just until al dente to keep them from getting mushy.
- Adjust Consistency: If the soup is too thick, stir in a splash of broth or more heavy cream until desired consistency is reached.
- Taste Before Serving: The salt and Parmesan add flavor, adjust seasoning at the end if needed.
Butternut Squash Tortellini Soup
Ingredients
- 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
- 12 ounces cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Pinch of nutmeg, optional
- For garnish: fresh sage leaves and extra Parmesan cheese
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the butternut squash, onion, apple, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally. Add the garlic, sage, rosemary, thyme, salt, and crushed red pepper flakes. Cook for 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and cover the pot. Simmer for 15 to 20 minutes or until the butternut squash is fork tender.
- Use an immersion blender to puree the soup in the pot until smooth. Alternatively, let the soup cool slightly and pour into a blender, working in batches if necessary, and blend until smooth.
- Add the tortellini to the butternut squash soup in the pot. Cook on medium low for 5 minutes or until tortellini is cooked through.
- Stir in the heavy cream, Parmesan cheese, and pinch of nutmeg. If using. If the soup is too thick, you can add a little extra broth until desired consistency is reached.
- Ladle the soup into bowls and garnish with sage and Parmesan cheese. Serve warm.
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm on the stove over medium heat. Add a splash of broth or cream if it has thickened too much.
- Freeze: You can freeze the soup for up to 3 months. For best results, wait to add the tortellini and heavy cream. Thaw, reheat, and then stir in the tortellini and cream.
Nutrition
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