Creamy Pumpkin Tortellini Soup Recipe
Introduction
This creamy pumpkin tortellini soup is a comforting and flavorful dish perfect for chilly days. Combining the sweetness of pumpkin with the richness of cream and tender tortellini, it makes a hearty yet elegant meal.
Ingredients
- 3 tbsp. extra-virgin olive oil
- 6 garlic cloves, finely chopped
- 1 1/2 tsp. smoked paprika
- 1 1/2 tsp. kosher salt, divided, plus more
- 2 tbsp. tomato paste
- 6 cups low-sodium chicken broth
- 1 (15-oz.) can pumpkin puree
- 5 cups (5 oz.) baby spinach
- 1 1/2 cups heavy cream
- 20 oz. tortellini
- 1/2 cup shaved Parmesan
- Freshly ground black pepper
Instructions
- Step 1: In a large pot over medium-low heat, heat the olive oil. Add the garlic and smoked paprika, stirring often, until the garlic is softened and aromatic, about 2 minutes. Season with 1/2 teaspoon of salt.
- Step 2: Stir in the tomato paste and cook until it turns dark red, about 2 minutes. Add the chicken broth and pumpkin puree, then bring to a simmer. Add the baby spinach and cook, stirring, until wilted, about 2 to 3 minutes. Season with 1 teaspoon of salt and stir in the heavy cream.
- Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini, stirring occasionally, until al dente and they float to the surface, according to package directions.
- Step 4: Divide the cooked tortellini among bowls. Ladle the hot soup over the tortellini. Top each bowl with shaved Parmesan and freshly ground black pepper to taste before serving.
Tips & Variations
- For a vegetarian option, substitute vegetable broth for chicken broth.
- Use cheese-stuffed tortellini for extra creaminess and flavor.
- Add a pinch of nutmeg to enhance the pumpkin’s natural sweetness.
- Swap baby spinach with kale or Swiss chard for a different leafy green texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep tortellini separate if possible to avoid sogginess. Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Roast and puree it before adding to the soup. Using fresh pumpkin may alter the texture slightly but will add a fresh, natural flavor.
Can I prepare this soup in advance?
It’s best to prepare the soup base ahead but cook the tortellini just before serving to keep its texture intact. You can combine everything when reheating.
PrintCreamy Pumpkin Tortellini Soup Recipe
This creamy pumpkin tortellini soup combines the sweet, earthy flavor of pumpkin with tender cheese-filled tortellini in a rich, savory broth infused with garlic, smoked paprika, and spinach. Finished with a splash of heavy cream and shaved Parmesan, this comforting soup is perfect for cozy fall or winter meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Soup Base
- 3 tbsp. extra-virgin olive oil
- 6 garlic cloves, finely chopped
- 1 1/2 tsp. smoked paprika
- 1 1/2 tsp. kosher salt, divided, plus more for pasta water
- 2 tbsp. tomato paste
- 6 cups low-sodium chicken broth
- 1 (15-oz.) can pumpkin puree
- 5 cups (5 oz.) baby spinach
- 1 1/2 cups heavy cream
Pasta & Garnish
- 20 oz. tortellini
- 1/2 cup shaved Parmesan
- Freshly ground black pepper, to taste
Instructions
- Prepare the Soup Base: In a large pot over medium-low heat, heat the extra-virgin olive oil. Add the finely chopped garlic and smoked paprika, stirring frequently until the garlic is softened and aromatic, about 2 minutes. Season with 1/2 teaspoon of kosher salt to enhance flavor.
- Develop the Broth: Stir in the tomato paste and cook, stirring continuously, until the paste darkens to a rich red color, about 2 minutes. Pour in the low-sodium chicken broth and add the pumpkin puree. Bring this mixture to a gentle simmer.
- Add Greens and Cream: Stir in the baby spinach and cook until wilted, about 2 to 3 minutes. Season the soup with 1 teaspoon kosher salt and stir in the heavy cream to create a smooth, creamy consistency.
- Cook Tortellini: While the soup simmers, bring a separate large pot of salted water to a rolling boil. Add the tortellini and cook according to the package instructions until they are al dente and rise to the surface, usually about 3 to 5 minutes. Drain the pasta thoroughly.
- Serve: Distribute the cooked tortellini evenly among serving bowls. Ladle the hot pumpkin soup over the tortellini. Garnish each bowl with shaved Parmesan cheese and finish with freshly ground black pepper to taste before serving.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Freshly ground black pepper adds a nice touch of heat—adjust to your preference.
- To save time, you can prepare the soup base in advance and reheat before adding cream and tortellini.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
Keywords: pumpkin soup, tortellini soup, creamy soup, fall recipes, pumpkin puree, comforting soup
