Autumn Tortellini Soup – A Cozy, Creamy Seasonal Favorite
A creamy, cozy soup made with cheese tortellini, butternut squash, kale, and herbs — perfect for fall dinners or meal prep lunches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
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1 (9–12 oz) package refrigerated cheese tortellini
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2 cups butternut squash, peeled and diced
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1 medium yellow onion, diced
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2 medium carrots, diced
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3 cloves garlic, minced
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2 cups chopped kale, stems removed
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6 cups vegetable or chicken broth
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1 cup heavy cream or half-and-half
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2 tbsp olive oil
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1 tsp Italian seasoning
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½ tsp dried thyme
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Salt and pepper to taste
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Optional: pinch of nutmeg, Parmesan for garnish
Instructions
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In a large pot, heat olive oil. Sauté onion and carrots for 5–7 minutes until soft.
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Add garlic and squash; cook 2–3 minutes. Season with herbs, salt, pepper, and nutmeg if using.
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Pour in broth and bring to a boil. Simmer 12–15 minutes until squash is tender.
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Add tortellini and kale. Simmer 4–6 minutes until tortellini is cooked and kale is wilted.
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Stir in cream. Warm through without boiling.
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Taste and adjust seasoning. Garnish with Parmesan and serve hot
Notes
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For a vegan version, use dairy-free tortellini and plant cream.
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Add sausage or white beans for protein.
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Store leftovers for 3–4 days in the fridge.