This Pumpkin Tortellini Soup is creamy, slightly sweet, and spiced just right think silky pumpkin, tender cheese tortellini, and a whisper of cinnamon and nutmeg. It’s smooth, satisfying, and a little playful, the kind of dish that makes your kitchen smell like heaven on a rainy day.
Make it because it’s quick, uses simple pantry staples, and pleases picky eaters and grown-ups alike. If you like easy soups with comfort-food vibes, you might also enjoy these 11 easy orzo soup recipes for more weeknight ideas.
Why You’ll Love This Recipe
- Ready in about 30 minutes for busy weeknights
- Made with simple pantry and fridge ingredients
- Comforting, creamy texture that kids and adults will eat
- Easy to tweak for dietary needs
Ingredients
For the soup:
- 2 cups pumpkin puree
- 1 package (9–12 oz) cheese tortellini, fresh or refrigerated
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions of Pumpkin Tortellini Soup
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion until soft and translucent, about 5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the pumpkin puree, cinnamon, and nutmeg. Cook 1–2 minutes to warm the spices.
- Pour in the vegetable broth and bring the soup to a gentle simmer.
- Add the cheese tortellini and simmer according to package directions until the pasta is tender (usually 6–8 minutes).
- Stir in the heavy cream and heat through, but do not boil. Taste and season with salt and pepper.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Tips for Success
- Use fresh or refrigerated tortellini for the best texture; frozen works too but may need an extra minute.
- Don’t boil after adding cream low heat keeps the soup silky.
- Adjust spices to taste; add a pinch of cayenne for a little heat.
- If the soup is too thick, thin with a splash of broth or water.
Substitutions & Variations of Pumpkin Tortellini Soup
To Make It Vegan/Gluten-Free:
- Vegan: Swap heavy cream for full-fat coconut milk or a vegan cream, and use dairy-free cheese tortellini or omit the tortellini and add white beans.
- Gluten-free: Use gluten-free tortellini or another gluten-free filled pasta.
Variations:
- Stir in cooked sausage or shredded rotisserie chicken for more protein.
- Add a handful of baby spinach at the end for color and greens.
- Sprinkle toasted pumpkin seeds on top for crunch.
- Swap cinnamon for a touch of smoked paprika for a savory twist.
Storage Instructions of Pumpkin Tortellini Soup
Refrigerator:
- Cool to room temperature, store in an airtight container for up to 3–4 days. Reheat gently on the stove.
Freezer:
- Freezing with tortellini can change texture. For best results, freeze the soup base (pumpkin, broth, spices) for up to 3 months, then thaw and cook fresh tortellini before serving.
Make-Ahead:
- Make the soup base a day or two ahead. Reheat, add cream and fresh tortellini, and cook before serving for a fast weeknight meal.
Frequently Asked Questions (FAQ) of Pumpkin Tortellini Soup
Can I use canned pumpkin or fresh pumpkin?
- Use canned pumpkin puree for speed and consistency. If using fresh roasted pumpkin, puree until smooth and measure the same amount.
Can I make this soup thicker or thinner?
- Thicken with a bit more pumpkin puree or simmer uncovered. Thin with extra broth, water, or milk until you reach the desired consistency.
Will the tortellini get soggy if left in the soup?
- Yes, tortellini softens over time in hot liquid. For leftovers, store the pasta separately or plan to reheat gently and add fresh cooked tortellini if needed.
Final Thoughts
Pumpkin Tortellini Soup is a quick, cozy dinner that brings comfort without fuss. It’s creamy, lightly spiced, and easy to adapt to what you have on hand perfect for busy nights or a simple, soothing meal. Try it, leave a comment below to tell me how it turned out, and don’t forget to give a star rating if you loved it!
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Cozy Weeknight Pumpkin Tortellini Soup
A creamy and comforting Pumpkin Tortellini Soup that’s quick to make and perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 cups pumpkin puree
- 1 package (9–12 oz) cheese tortellini, fresh or refrigerated
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion until soft and translucent, about 5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the pumpkin puree, cinnamon, and nutmeg. Cook 1–2 minutes to warm the spices.
- Pour in the vegetable broth and bring the soup to a gentle simmer.
- Add the cheese tortellini and simmer according to package directions until the pasta is tender (usually 6–8 minutes).
- Stir in the heavy cream and heat through, but do not boil. Taste and season with salt and pepper.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
Use fresh or refrigerated tortellini for the best texture. Don’t boil after adding cream, and adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian