Butternut Squash Tortellini Soup Recipe
This comforting Butternut Squash Tortellini Soup combines the natural sweetness of butternut squash, green apple, and aromatic herbs with creamy cheese tortellini, making it a perfect hearty and flavorful meal for chilly days. The smooth puree enriched with heavy cream and Parmesan creates a luscious, satisfying soup that’s both elegant and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
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 and Finishing Touches
- 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
- 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 the vegetables. Then, add the minced garlic, chopped sage, rosemary, thyme, salt, and crushed red pepper flakes. Cook for an additional 2 minutes to release the flavors.
- 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 fork tender, ensuring all the ingredients are cooked through and flavors meld.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, allow the soup to cool slightly and blend it in batches in a stand blender until smooth. This step creates a velvety texture that defines the soup.
- Cook the Tortellini: Return the pureed soup to medium-low heat and add the cheese tortellini. Cook for about 5 minutes or until the tortellini is tender and fully cooked, stirring occasionally to prevent sticking.
- Finish with Cream and Cheese: Stir in the heavy cream, freshly grated Parmesan cheese, and a pinch of nutmeg if using. Adjust the soup’s consistency by adding a bit more broth if it’s too thick. Heat through gently without boiling to maintain the cream’s integrity.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh sage leaves and extra Parmesan cheese for added flavor and visual appeal. Serve immediately while warm.
Notes
- Fresh herbs add the best flavor; dried herbs can be substituted but use about one-third the amount.
- If you prefer a thinner soup, adjust the broth amount or add water as needed after pureeing.
- For a lighter version, substitute half-and-half for heavy cream or omit cream altogether.
- Cheese tortellini can be fresh or frozen; cooking times may vary slightly.
- Use an immersion blender for quick pureeing, but be cautious with hot liquids to avoid splashing.
