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Autumn Tortellini Soup – Cozy, Creamy & Full of Fall Flavor

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A cozy, creamy fall soup made with cheese tortellini, pumpkin, kale, and herbs — perfect for chilly evenings.

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 4 cups vegetable or chicken broth

  • 1 cup pumpkin purée

  • 1 tsp dried thyme

  • 1 bay leaf

  • 1 pinch ground nutmeg

  • Salt and pepper to taste

  • 9 oz fresh cheese tortellini

  • 2 cups chopped kale (stems removed)

  • ½ cup heavy cream

  • Grated Parmesan cheese (optional)

Instructions

  • In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes. Add garlic and cook 1 more minute.

  • Stir in broth and pumpkin purée. Whisk until smooth. Add thyme, nutmeg, and bay leaf. Simmer 10–15 minutes.

  • Add tortellini and cook until al dente, about 5–7 minutes.

  • Stir in kale and cook until wilted. Add cream and stir gently. Season with salt and pepper.

  • Remove bay leaf. Serve hot with Parmesan if desired.

Notes

  • Use spinach instead of kale if preferred.

  • Add cooked sausage or chicken for extra protein.

  • Store leftovers in the fridge for up to 4 days.

  • Freeze without tortellini and cream for better texture.

Find it online: https://topdailydishlab.com/autumn-tortellini-soup-cozy-creamy-full-of-fall-flavor/