Butternut Squash Tortellini Soup
This Butternut Squash Tortellini Soup is a creamy, comforting fall recipe featuring tender butternut squash, cheese-filled tortellini, and a rich, savory broth. Perfect for cozy dinners, this hearty soup is easy to make, family-friendly, and full of warm, satisfying flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- Olive oil
- Onion, chopped
- Garlic, minced
- Butternut squash, peeled and cubed
- Carrots, chopped
- Vegetable broth
- Italian seasoning
- Salt
- Black pepper
- Heavy cream
- Cheese tortellini
- Fresh spinach
- Parmesan cheese, grated
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened.
- Stir in garlic and cook for about 1 minute until fragrant.
- Add butternut squash and carrots, then pour in vegetable broth. Stir in Italian seasoning, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Use an immersion blender to blend the soup until smooth and creamy (or blend in batches using a standard blender).
- Return soup to the pot and stir in heavy cream.
- Add tortellini and cook according to package instructions until tender.
- Stir in fresh spinach and cook until wilted.
- Taste and adjust seasoning, then serve hot topped with grated Parmesan cheese.
Notes
- Blend fully for a smooth texture or partially for a chunkier soup.
- Add extra broth if the soup becomes too thick.
- For best freezing results, store without tortellini and add fresh when reheating.
Find it online: https://cookibly.com/butternut-squash-tortellini-soup/
