Creamy 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
Scale
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
