What tortellini is best to use in autumn tortellini soup?

You can use fresh or frozen cheese tortellini when making this soup — fresh will cook a little faster and tend to stay firmer, while frozen works well too (just give it an extra minute or two). If you’d like a heartier version, you can even use meat-filled tortellini. The key is to add the pasta toward the end so it stays tender and doesn’t overcook in the creamy squash-based broth.

Can I make autumn tortellini soup ahead of time or freeze it?

Yes, you can prepare most of the soup ahead of time, but for best texture, hold off on adding the tortellini (and heavy cream if used) until you reheat. Store the soup base in the fridge for up to 3-4 days, or freeze it (minus the pasta) for up to two months. When you’re ready to serve, thaw, reheat gently, stir in fresh cooked tortellini, and you’ll retain that perfect texture.

What if I don’t have pumpkin or butternut squash — can I still make this soup?

Absolutely. If you don’t have pumpkin or butternut squash on hand, you can substitute sweet potatoes or even a canned pumpkin purée (just check it’s 100 % pumpkin). Each will give you that cozy fall flavor and creamy texture. Adjust seasonings slightly (a pinch more nutmeg or sage works well) and you’ll still end up with a warming, seasonal soup full of flavor.

Autumn Tortellini Soup – 5 Cozy Ways to Savor Fall Comfort

Description

This autumn tortellini soup is a creamy, cozy fall favorite made with roasted squash, cheese tortellini, and warm herbs like sage and thyme. It’s comforting, flavorful, and perfect for chilly evenings.

Ingredients

Scale

1 tablespoon olive oil or butter
1 small yellow onion, diced
2 garlic cloves, minced
3 cups vegetable or chicken broth
1 ½ cups roasted butternut squash or pumpkin purée
1 cup half-and-half or heavy cream
1 (9-ounce) package cheese tortellini, fresh or frozen
1 teaspoon dried sage
½ teaspoon thyme
Salt and black pepper, to taste
2 cups baby spinach or kale
½ cup grated Parmesan cheese (optional)

Cook Mode Keep your screen awake while you cook

Instructions

Heat olive oil in a large pot over medium heat and sauté the onion until golden, about 5 minutes.
Add garlic, sage, and thyme, cooking for another minute until fragrant.
Stir in roasted squash or pumpkin purée, then whisk in the broth until smooth.
Simmer for 10 minutes to blend flavors.
Optional: blend with an immersion blender for a creamier texture.
Add tortellini and cook 5–7 minutes until tender.
Pour in half-and-half, stir in spinach, and cook until wilted.
Season with salt and pepper, then serve topped with Parmesan.

Notes

If storing leftovers, cook tortellini separately to prevent softening.
Reheat gently on the stove and add a splash of broth if thickened.
Freezes well if pasta is omitted until reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6
Sodium: 780
Fat: 20
Saturated Fat: 10
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 34
Fiber: 3
Protein: 14
Cholesterol: 45