Description
This comforting Butternut Squash Tortellini Soup combines the natural sweetness of roasted butternut squash with aromatic herbs and creamy cheese tortellini. Perfect for cozy evenings, this hearty soup is rich, flavorful, and easy to prepare using simple ingredients.
Ingredients
Savory 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
Herbs & Seasonings
- 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
- Pinch of nutmeg (optional)
Liquids & Dairy
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
Pasta
- 12 ounces cheese tortellini
Garnish
- Fresh sage leaves
- Extra Parmesan cheese
Instructions
- Heat and Sauté Vegetables: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the peeled and chopped butternut squash, onion, green apple, carrot, and celery. Cook the mixture for 5 to 7 minutes, stirring occasionally to soften the vegetables and meld the flavors.
- Add Aromatics and Herbs: Stir in the minced garlic, chopped fresh sage, rosemary, thyme, kosher salt, and crushed red pepper flakes. Continue cooking for an additional 2 minutes to release the fragrant oils and deepen the flavor.
- Simmer Soup Base: Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes until the butternut squash becomes fork tender.
- Puree the Soup: Use an immersion blender directly in the pot to blend the soup until completely smooth. Alternatively, allow the soup to cool slightly, then blend in batches using a regular blender until smooth.
- Cook 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 cooked through.
- 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 little extra vegetable broth if it seems too thick.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh sage leaves and additional Parmesan cheese. Serve warm for the best flavor and comfort.
Notes
- The green apple adds a subtle sweetness and balances the earthiness of the squash.
- If you prefer a chunkier texture, blend only half of the soup and stir it back in.
- For a richer flavor, roast the butternut squash beforehand, though it will increase prep time.
- Vegetable broth can be substituted with chicken broth for non-vegetarian variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
