Butternut Squash Tortellini Soup
Recipe from Two Peas and Their Pod
A cozy fall soup made with roasted butternut squash, fragrant herbs, and cheesy tortellini. Creamy, comforting, and perfect for chilly days!
Servings: 6
Calories: 403kcal
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
How to Store & Reheat:
- 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
Calories: 403kcal | Carbohydrates: 62g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 958mg | Potassium: 930mg | Fiber: 8g | Sugar: 11g | Vitamin A: 26529IU | Vitamin C: 52mg | Calcium: 254mg | Iron: 3mg