When the air gets crisp and the leaves turn golden, there’s nothing more comforting than a bowl of warm, hearty soup. This Autumn Tortellini Soup combines roasted seasonal vegetables, fragrant herbs, cheese-filled tortellini, and a creamy finish to create the perfect fall-inspired dish. Packed with flavor and made with simple, wholesome ingredients, this recipe is ideal for family dinners, cozy nights in, or entertaining guests during the holiday season.

Not only is this soup delicious, but it also makes use of fresh seasonal produce like butternut squash, acorn squash, and pumpkin, giving it a natural sweetness and depth of flavor. Paired with savory cheese tortellini, parmesan, and fresh herbs, this recipe strikes the perfect balance between comforting and elegant. Let’s dive into everything you need to know about making, serving, and enjoying this autumn-inspired dish.

Ingredients for Autumn Tortellini Soup

Here’s a detailed list of what you’ll need:

• 1 1/2 cups butternut squash
• 1 1/2 cups acorn squash
• 1 pie pumpkin or 3/4 cup canned pumpkin puree
• 1 sweet onion
• 1 apple (any red apple works, such as Gala)
• 1 head of garlic
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 tsp nutmeg
• 1 tsp dried or fresh thyme
• 2 tbsp butter
• 2 tbsp fresh sage, finely chopped
• 4 cups broth (chicken or vegetable)
• 9 oz cheese tortellini (regular or mini)
• 1/2 cup half and half
• 1/4 cup parmesan cheese
• Toppings: fresh sage, black pepper, red pepper flakes, parmesan

Step-by-Step Instructions

1. Prepare the Vegetables

Begin by preheating your oven to 400°F (200°C). Peel and cube the butternut squash, acorn squash, and pumpkin (unless using canned pumpkin). Slice the sweet onion and apple, and cut the top off the garlic head to expose the cloves. Arrange everything on a baking sheet.

2. Roast for Maximum Flavor

Drizzle the vegetables and garlic with olive oil, then season with salt, black pepper, red pepper flakes, nutmeg, and thyme. Roast in the oven for about 35–40 minutes until tender and caramelized. Roasting enhances the natural sweetness of the squash and creates a rich, deep flavor base for your soup.

3. Blend into a Smooth Base

Once roasted, transfer the vegetables and roasted garlic (squeezed out of its skins) to a blender or food processor. Blend with a cup of broth until smooth and creamy. This forms the luxurious base of your soup.

4. Build the Soup

In a large pot, melt the butter and sauté the chopped fresh sage until fragrant. Add the roasted vegetable puree and the remaining broth. Stir well and bring to a gentle simmer.

5. Add the Tortellini

Once the soup base is simmering, add the cheese tortellini directly into the pot. Cook according to package instructions (usually 5–7 minutes), until the pasta is tender and infused with the soup’s flavor.

6. Add Creaminess and Cheese

Lower the heat and stir in the half and half along with grated parmesan. This step transforms the soup into a creamy, velvety dish with the perfect balance of savory and sweet.

7. Serve and Garnish

Ladle the soup into bowls and top with extra parmesan, a sprinkle of red pepper flakes, freshly ground black pepper, and crispy fried sage leaves if desired. Serve warm with crusty bread or a side salad.

Why This Autumn Tortellini Soup Works

• Seasonal ingredients: Uses fall produce like squash, pumpkin, and apples at peak flavor.
• Comforting yet elegant: Creamy, cheesy tortellini combined with roasted vegetables makes it hearty but still refined.
• Flexible recipe: Can be made vegetarian by using vegetable broth or adapted with different pasta shapes.
• Perfect for gatherings: Serves beautifully in large batches for family dinners or holiday meals.

Tips for the Best Tortellini Soup

• Roast your vegetables instead of boiling to bring out natural sweetness.
• Use fresh sage for the most aromatic flavor.
• Don’t overcook the tortellini—it should be tender but not mushy.
• For a richer flavor, add a splash of white wine before simmering the broth.
• Make it extra creamy by replacing half and half with heavy cream.

Storage and Reheating

This soup stores beautifully, making it great for meal prep:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: For best results, freeze the soup without the tortellini. Add fresh tortellini after reheating.
• Reheating: Warm gently on the stovetop. Add a splash of broth or cream if the soup thickens too much.

Variations to Try

• Protein Boost: Add cooked shredded chicken, Italian sausage, or crispy pancetta.
• Vegan Option: Use coconut cream instead of half and half, vegan parmesan, and plant-based tortellini.
• Spicy Kick: Increase red pepper flakes or stir in a dash of hot sauce.
• Green Goodness: Add baby spinach or kale at the end for an extra nutrient boost.

Pairing Ideas

This creamy, comforting soup pairs well with simple sides:

• Crusty bread with garlic butter
• Fresh green salad with apple cider vinaigrette
• Roasted Brussels sprouts or carrots
• A crisp white wine such as Pinot Grigio or Chardonnay

Health Benefits of Autumn Vegetables

One of the best parts of this recipe is that it’s as nutritious as it is comforting. Here’s why:

• Butternut squash: Rich in vitamin A, vitamin C, and fiber.
• Acorn squash: Packed with potassium and magnesium, supporting heart health.
• Pumpkin: High in antioxidants and beta-carotene for immunity and eye health.
• Apples: Provide natural sweetness plus vitamin C and fiber.
• Garlic and onions: Known for immune-boosting properties and anti-inflammatory compounds.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! The roasted vegetable base can be made up to 2 days ahead. When ready to serve, reheat and add tortellini and cream for the freshest flavor.

What type of tortellini works best?

Cheese tortellini is classic, but you can also use spinach and cheese, mushroom-filled, or even meat-filled tortellini depending on your preference.

Can I skip the pumpkin?

Yes, if you prefer a simpler flavor, just use squash. However, pumpkin adds a lovely sweetness and creaminess to the soup.

How can I thicken the soup?

If you prefer a thicker soup, add an extra 1/2 cup of roasted vegetables before blending, or stir in more parmesan at the end.

Is this soup kid-friendly?

Absolutely! The natural sweetness of the squash and pumpkin makes it appealing to kids, and the tortellini gives it a fun, familiar element.

Why This Soup Is Perfect for Fall Gatherings

Imagine serving this Autumn Tortellini Soup at Thanksgiving or a cozy fall dinner party. It’s colorful, comforting, and impressive without being complicated. The rich, velvety base combined with tender pasta and fresh herbs makes it a standout dish. Plus, it can easily be made ahead, saving you stress on busy days.

Final Thoughts

This Autumn Tortellini Soup is more than just a recipe—it’s a celebration of the season. With its roasted vegetables, creamy broth, and savory tortellini, it’s the perfect dish to bring warmth and comfort to your table. Whether you’re making it for a weeknight dinner or a festive gathering, this soup will quickly become a fall favorite.

Serve it with warm bread, share it with loved ones, and savor every spoonful of this cozy, flavorful dish. Autumn only comes once a year, so make the most of it with recipes that highlight the beauty and taste of the season.

Did you try this recipe? Leave a comment below and let us know how you enjoyed it! Don’t forget to save this recipe on Pinterest and share it with your friends who love cozy fall meals.