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Why You’ll Love My Recipe
Nothing says fall like delicious pumpkin-flavored meals! If you’re looking for something cozy, creamy, and nutritious to warm you up on a chilly day, this Hearty Pumpkin Tortellini Soup won’t ever disappoint.
If you love a good bowl of soup as much as I do, try my Pumpkin Lentil Soup or Hungarian Mushroom Soup next!
Karlynn’s Recipe Notes
- Skill Level: This soup is super easy to make. Even beginner chefs can tackle this recipe with confidence!
- Total Time: Your cozy meal takes about 55 minutes from start to finish.
- Variations: Top your soup with chopped bacon or crispy onions for extra crunch, or sprinkle on green onions for a little freshness. You can also add paprika or cayenne pepper for some extra heat to complement the curry powder! Serve the soup with my Simple Crostini or Classic Homemade Garlic Bread and a Kale Caesar Salad for the perfect pairing.
- Tools For This Recipe: You will need a large lidded soup pot, a spoon for sautéing, a whisk, and a ladle for serving.
What You’ll Need for Ingredients
Pumpkin Puree: A 28-ounce can of pumpkin puree brings plenty of pumpkin flavor to this soup and pairs with the half-and-half to make it wonderfully creamy.
Tortellini: Use your favorite store-bought tortellini or get creative and make your own! Karlynn’s Tip: I use spinach and ricotta tortellini, but feel free to experiment with meat-filled, lobster, four-cheese, or any other variety you love.
Vegetables: Diced yellow onion, carrots, minced garlic, and fresh baby spinach add plenty of nutrition and pair beautifully with the rich pumpkin base.
Broth: I use vegetable broth, but you can also use chicken broth depending on what you have on hand! Karlynn’s Tip: Want to make this soup feel even more homemade? Use my Vegetable Broth recipe to make your own, or try a homemade Chicken Stock.
Seasonings: Curry powder, brown sugar, and soy sauce work together to give this soup a warm, savory flavor with just the right amount of sweetness.
How To Make Hearty Pumpkin Tortellini Soup
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- In a large lidded soup pot over medium-high heat, melt the butter.
- Add the onions and carrots, and sauté until the onions are transparent and soft.
- Add the minced garlic and sauté for another 2-3 minutes until browned and fragrant.
- Sprinkle the curry powder over the onion mixture and stir, sautéing for 1-2 minutes.
- Sprinkle the flour over the mixture and stir, sautéing for another 2-3 minutes.
- Slowly add the broth to the flour mixture, whisking until smooth. Stir in the pumpkin, brown sugar and soy sauce.
- Cover the pot and simmer on low heat for 20-30 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the ravioli, cook for 5 minutes, and stir in the spinach and the heavy cream.
- Continue to cook for another 2-3 minutes or until the ravioli is done, then serve!
Karlynn’s Tips and Tricks for the Perfect Hearty Pumpkin Tortellini Soup
- Add Extra Protein: Want to make this soup even heartier? Add Italian Sausage, shredded rotisserie chicken, cooked bacon, or white beans for an extra protein boost! Brown the sausage before adding the other ingredients, or stir in cooked chicken, bacon, or beans toward the end.
- Store the Tortellini Separately: If you plan to have leftovers, cook the tortellini separately and add it directly to individual bowls before ladling the hot soup over top. This keeps the tortellini from soaking up too much broth and becoming overly soft while the soup sits in the refrigerator.
- Customize the Seasonings: Feel free to adjust the seasonings to suit your taste! Add a pinch of nutmeg or pumpkin spice to complement the natural sweetness of the pumpkin, or add paprika or cayenne pepper for some heat. You can also add more curry powder if you want a stronger savory flavor!
Storage Instructions
Refrigerator: Let the soup cool completely, then transfer it to an airtight container and store it in the fridge for 3–4 days.
Freezer: This soup can be frozen, but I recommend freezing it without the tortellini for the best texture! Transfer the cooled soup to a freezer-safe container, and freeze for up to 3 months following USDA food safety guidelines. Thaw overnight in the refrigerator, then reheat gently on the stovetop and add freshly cooked tortellini before serving.
More Delicious Soup Recipes
A good soup feels like a warm hug any day of the week, so if you’re looking for a little love in a bowl, try one of my Soup Recipes next:
- This Roasted Carrot Soup is sweet, rich, and velvety, and even better, it’s packed with nutritious veggies!
- If you have some lentils sitting in your pantry and love that fall pumpkin flavor, my Pumpkin Lentil Soup is the perfect choice.
- Turkey Noodle Soup is a classic for a reason! It’s great for cold days, busy weeknights, or anytime you’re craving something cozy.
And there you have it, folks! This hearty soup is one of the best ways to turn a can of pumpkin and a package of tortellini into a filling, flavorful meal.
Give this recipe a try and don’t forget to let me know how it went in the comments below! You know that I always love hearing about your kitchen adventures.
Happy Cooking!
Karlynn
Hearty Pumpkin Spinach Tortellini Soup
Ingredients
- 3 tablespoons butter
- 1 cup yellow onion, diced
- 2 cups carrots, diced
- 1 tablespoon minced garlic
- 1 tablespoon curry powder, start with one tbsp then add to taste
- 3 tablespoons flour
- 4 cups vegetable broth, or chicken broth
- 796 ml pumpkin puree, (28 ounce can)
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 250 grams ravioli, fresh spinach ricotta flavor
- 142 grams baby spinach, fresh
- 1 cup half and half cream
- sour cream, to garnish
- pepitas
Instructions
- In a large lidded soup pot over medium-high heat, melt the butter and add in the onions and carrots. Sauté until the onions are transparent and soft.
- Add the minced garlic and sauté for another 2-3 minutes until browned and fragrant. Sprinkle the curry powder over the onion mixture and stir, sautéing for 1-2 minutes, then sprinkle the flour over the mixture and stir, sautéing for another 2-3 minutes.
- Slowly add the broth to the flour mixture, whisking rapidly and steadily so that there are no lumps and the mixture is smooth. Stir in the pumpkin, brown sugar and soy sauce.
- Place a lid on the pot and simmer on low heat for 20-30 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the ravioli. Cook for 5 minutes, then stir in the spinach and the heavy cream. Continue to cook for another 2-3 minutes or until the ravioli is done.
- Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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