If you’re searching for a sumptuous, heartwarming meal that feels like a cozy hug in a bowl, look no further than this Butternut Squash Tortellini Soup Recipe. Combining the natural sweetness of roasted butternut squash with the savory creaminess of cheese tortellini, this soup is the ultimate comfort food for chilly days. With fragrant herbs and a rich, velvety texture, every spoonful delivers a perfect balance of flavors that will leave you reaching for seconds, and maybe even thirds.

Ingredients You’ll Need

The image shows several small white bowls and a clear glass measuring cup arranged on a white marbled surface. There is a large bowl of cubed bright orange butternut squash on the right. Next to it, a smaller bowl holds chopped white onions. Above that and to the right, there are small bowls with diced celery, chopped carrots, and dried herbs. On the left side of the image, a white bowl holds yellow uncooked tortellini pasta. A measuring cup filled with brown broth sits in the center. Around the cups and bowls are small portions of minced garlic, grated cheese, olive oil, cream, salt, pepper, and seasonings. The colors contrast well against the white marbled background, creating a clean and organized look. photo taken with an iphone --ar 4:5 --v 7

Preparing this Butternut Squash Tortellini Soup Recipe is delightfully straightforward, with simple yet essential ingredients that each play a vital role in capturing the depth and warmth of the dish. From the bright freshness of herbs to the creamy indulgence of cheeses, each element helps build layers of flavor and texture.

2 tablespoons olive oil: Provides a fragrant, silky base for sautéing the vegetables.
3 lbs peeled chopped butternut squash: The star ingredient, offering sweetness, color, and creaminess.
1 medium yellow onion, chopped: Adds savory sweetness and aromatic depth.
1 green apple, peeled, cored, and chopped: Introduces a touch of tart brightness to balance the squash.
1 large carrot, chopped: Enhances sweetness and adds a subtle earthiness.
1 celery rib, chopped: Brings a herbaceous crunch and slight bitterness.
4 cloves garlic, minced: Infuses a warm, pungent flavor that brightens the soup.
2 teaspoons finely chopped fresh sage: Offers an aromatic, slightly peppery herbal note.
1 teaspoon finely chopped fresh rosemary: Adds piney, woody fragrance.
1 teaspoon fresh thyme: Provides a subtle earthiness to deepen the flavor profile.
1 teaspoon kosher salt: Balances and enhances all the natural flavors.
1/4 teaspoon crushed red pepper flakes: Gives a gentle, warming kick without overpowering.
4 cups vegetable broth: Creates the flavorful, comforting liquid base.
12 ounces cheese tortellini: The delicious, cheesy pasta that adds heartiness and creaminess.
1/2 cup heavy cream: Makes the soup luxuriously smooth and rich.
1/4 cup freshly grated Parmesan cheese: Introduces a nutty, salty complexity.
Pinch of nutmeg (optional): Provides a warm, subtle spice to enhance the creaminess.
Fresh sage leaves and extra Parmesan cheese for garnish: Perfect finishing touches that add color and flavor.

How to Make Butternut Squash Tortellini Soup Recipe

Step 1: Sauté the Vegetables and Aromatics

Begin by heating olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped butternut squash, onion, green apple, carrot, and celery. Cook these together for about 5 to 7 minutes, stirring occasionally to allow the mixture to soften and develop a slight caramelization. This step creates the flavorful foundation of your soup, bringing out the natural sweetness and intensifying the aromas.

Step 2: Add Garlic and Herbs

Next, stir in minced garlic, fresh sage, rosemary, thyme, kosher salt, and crushed red pepper flakes. Cook everything for an additional 2 minutes, which helps release the essential oils and infuse the soup with the fragrant herbal notes that make this Butternut Squash Tortellini Soup Recipe truly special.

Step 3: Simmer the Squash in Broth

Pour in the vegetable broth and bring the soup to a boil. Then reduce the heat to low and cover the pot. Let it simmer gently for 15 to 20 minutes, or until the butternut squash becomes fork-tender. This simmering process melds the flavors beautifully and softens the squash enough for pureeing.

Step 4: Puree the Soup Until Smooth

Using an immersion blender, puree the soup right in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. This step transforms the chunky ingredients into a velvety, rich base that feels like soul-soothing silk.

Step 5: Cook Tortellini in the Soup

Add the cheese tortellini directly to the pot and cook on medium-low heat for about 5 minutes, or until the tortellini are tender and cooked through. They absorb the flavors of the soup, turning each bite into a decadent combination of creamy broth and cheesy pasta.

Step 6: Stir in Cream, Parmesan, and Nutmeg

Finally, stir in the heavy cream, freshly grated Parmesan cheese, and a pinch of nutmeg if you’re using it. This enriches the soup’s texture and adds a subtle, sophisticated warmth. Adjust the thickness by adding extra broth if needed, ensuring the consistency suits your preferences perfectly.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with fresh sage leaves and a sprinkle of Parmesan cheese. Serve warm and savor the comforting embrace of this extraordinary Butternut Squash Tortellini Soup Recipe.

How to Serve Butternut Squash Tortellini Soup Recipe

A white pot filled with clear orange broth containing large chunky yellow-orange butternut squash pieces and smaller light cream potato pieces, all covered with small green herb bits sprinkled evenly on top. The pot has two handles on the sides and sits on a white marbled surface. The colors are bright and fresh, showing a simple and healthy soup ready to cook or serve. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh sage leaves and extra Parmesan cheese are classic garnishes that elevate the dish with their vibrant color and bold flavor. You can also try crispy sage chips or a drizzle of high-quality olive oil for extra richness and texture. These little touches not only make the soup visually inviting but also add layers of aroma and taste.

Side Dishes

This soup pairs beautifully with crusty artisan bread or warm garlic focaccia, perfect for sopping up the creamy broth. A crisp green salad with a tangy vinaigrette can provide a refreshing contrast to the rich soup, creating a balanced meal that feels indulgent yet nourishing.

Creative Ways to Present

For a charming twist, serve the soup in mini bread bowls or hollowed-out pumpkin bowls during fall gatherings. Swirling a spoonful of pesto or adding toasted pumpkin seeds on top brings visual interest and delightful extra flavors. Presentation can turn this comforting classic into an impressive centerpiece for any meal.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it perfect for easy lunches or quick dinners later in the week. Just remember to keep the tortellini submerged in the broth to prevent drying out.

Freezing

You can freeze the Butternut Squash Tortellini Soup Recipe, but for best results, consider freezing the soup base and the cooked tortellini separately. Pasta can become mushy after freezing, so adding fresh tortellini after thawing and reheating can preserve the perfect texture.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of vegetable broth or water. For the best texture, add freshly cooked tortellini when reheating leftovers that include the pasta.

FAQs

Can I use frozen butternut squash instead of fresh?

Absolutely! Frozen butternut squash works well and can save you prep time. Just make sure to thaw it beforehand and drain any excess water to avoid watering down the soup.

Is it possible to make this soup vegan?

Yes, simply replace the cheese tortellini with a vegan alternative and swap the heavy cream and Parmesan cheese for plant-based versions or coconut cream and nutritional yeast for a cheesy flavor.

What can I substitute if I don’t have fresh herbs?

Dried herbs can work too; just use about one-third of the amount stated for fresh herbs since dried herbs are more concentrated. Add them during the initial cooking stage to allow flavors to develop.

Can I use chicken broth instead of vegetable broth?

Definitely! Chicken broth adds a savory depth to the soup, making it a great option if you prefer a non-vegetarian version. Just be mindful of the salt content when seasoning.

How can I make this soup thicker or thinner?

For a thicker soup, simmer it uncovered for a few additional minutes to reduce the liquid. To thin it out, stir in more vegetable broth or water until you reach your desired consistency.

Final Thoughts

This Butternut Squash Tortellini Soup Recipe is a true standout when you want to treat yourself to something cozy, nourishing, and utterly delicious. The blend of roasted squash, warming herbs, and cheesy pasta is a guaranteed crowd-pleaser, whether for weeknight dinners or a special fall gathering. Trust me, once you make this soup, it will quickly become one of your favorite seasonal go-to recipes. So grab your apron and enjoy every comforting spoonful!