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Butternut Squash Tortellini Soup Recipe

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A comforting and creamy butternut squash tortellini soup that combines roasted butternut squash, aromatic herbs, and tender cheese tortellini. This hearty soup is perfect for cozy dinners and features a smooth blend of vegetables with a touch of cream and Parmesan for richness.

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

Pasta & Finishing

  • 12 ounces cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • Pinch of nutmeg (optional)
  • Fresh sage leaves and extra Parmesan cheese (for garnish)

Instructions

  1. Sauté Vegetables and Aromatics: 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 to soften the vegetables. Then add the garlic, sage, rosemary, thyme, salt, and crushed red pepper flakes. Cook for an additional 2 minutes to release the flavors.
  2. Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes or until the butternut squash is fork tender.
  3. Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, allow the soup to cool slightly, then transfer in batches to a blender and blend until pureed and creamy.
  4. Cook Tortellini: Add the cheese tortellini directly into the pureed soup in the pot. Cook over medium-low heat for about 5 minutes or until the tortellini is cooked through and tender.
  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 extra broth if the soup is too thick. Heat through gently without boiling.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh sage leaves and additional Parmesan cheese. Serve warm for a comforting meal.

Notes

  • You can substitute fresh tortellini with frozen, just adjust cooking time accordingly.
  • For a vegan version, omit heavy cream and Parmesan or use plant-based alternatives.
  • If you don’t have an immersion blender, use a countertop blender carefully by blending in batches.
  • The pinch of nutmeg adds warmth but is optional.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.

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