Print

Comforting 30-Minute Autumn Tortellini Soup

Autumn Tortellini Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This autumn tortellini soup combines cheese tortellini, butternut squash, and spinach in a savory broth. It is a warm and comforting meal for cool days.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups butternut squash, cubed
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 9 ounces cheese tortellini (fresh or frozen)
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes.
  2. Add garlic and cook for 1 minute.
  3. Stir in butternut squash, broth, diced tomatoes, sage, salt, and pepper. Bring to a boil.
  4. Reduce heat and simmer until squash is tender, about 10 minutes.
  5. Add tortellini and cook according to package directions (usually 5-7 minutes).
  6. Stir in spinach until wilted, about 2 minutes.
  7. Serve hot with Parmesan cheese if desired.

Notes

  • You can substitute kale for spinach.
  • Use chicken broth if not vegetarian.
  • Add cooked Italian sausage for extra protein.

Nutrition

Find it online: https://www.recipekitchenhub.com/autumn-tortellini-soup/