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Ultimate Autumn Tortellini Soup

This comforting soup is packed with autumnal flavors, featuring cheese tortellini, butternut squash, and savory herbs. It's a customizable recipe that balances savory, sweet, and earthy notes for a satisfying and hearty meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 6 cups chicken or vegetable broth
  • 1 cup butternut squash, peeled and cubed optional
  • 9 ounces cheese tortellini fresh or frozen
  • 1 cup chopped kale or spinach
  • 1/4 cup heavy cream optional, for extra richness
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Immersion blender (optional)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
  4. Stir in the garlic, thyme, and sage and cook for 1 minute more, until fragrant.
  5. Pour in the broth and diced tomatoes (undrained). Add the butternut squash, if using. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the butternut squash is tender.
  6. Add the tortellini and cook according to package directions, usually about 3-5 minutes.
  7. Stir in the kale or spinach and cook until wilted, about 1-2 minutes.
  8. If desired, stir in the heavy cream for extra richness.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with fresh parsley.

Notes

For a protein boost, add cooked sausage, shredded chicken, or white beans. For a vegetarian option, use vegetable broth and cheese tortellini, and add extra vegetables like zucchini, bell peppers, or corn. For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce. For a creamier texture, blend a portion of the soup (about 2 cups) with an immersion blender before adding the tortellini. Soup can be stored in the refrigerator for up to 3 days.