Introduction to Autumn Tortellini Soup
What is Autumn Tortellini Soup?
Autumn Tortellini Soup is a delightful culinary creation that captures the essence of fall in every spoonful. Bursting with flavors from roasted butternut and acorn squash, fresh pumpkin, and savory cheese tortellini, this soup offers a warm embrace on chilly evenings. The addition of aromatic herbs like sage and a hint of nutmeg not only elevates the taste but also invokes that cozy autumn vibe. Each bowl is a perfect balance of heartiness and comfort, making it an instant favorite, especially when topped with a sprinkling of parmesan.
Why is it Perfect for Young Professionals?
As a young professional, balancing work and life can sometimes feel overwhelming. That's where Autumn Tortellini Soup comes in! With just 20 minutes of prep time and an hour of cooking, you can whip up a nourishing meal that's not only easy to make but also packed with nutrients. It's a one-pot solution to both meal prep and dinner, allowing for minimal cleanup—a much-appreciated bonus during a busy week. Plus, the recipe is highly versatile; you can customize it with vegan options or add in your favorite proteins, adapting it to fit your dietary preferences.
Why not treat yourself to a bowl while basking in the cozy atmosphere of fall? Discover more seasonal recipes and tips on meal prep for busy lifestyles here.
Ingredients for Autumn Tortellini Soup
Basic ingredients needed
To whip up a cozy bowl of Autumn Tortellini Soup, you'll need a delightful blend of seasonal produce and flavor-packed staples. Here's what you'll gather:
- Butternut squash (1 ½ cups)
- Acorn squash (1 ½ cups)
- Pumpkin (1 pie pumpkin or ¾ cup canned pumpkin puree)
- Sweet onion (1)
- Red apple (1, like Gala)
- Head of garlic (1)
- Olive oil (¼ cup)
- Salt (1 tsp)
- Black pepper (1 tsp)
- Red pepper flakes (½ tsp)
- Nutmeg (1 tsp)
- Thyme (1 tsp, dried or fresh)
- Butter (2 tbsp)
- Fresh sage (2 tbsp, chopped)
- Broth (4 cups, chicken or vegetable)
- Cheese tortellini (9 oz, regular or mini)
- Half and half (½ cup)
- Parmesan (¼ cup)
Optional add-ins for customization
Want to elevate your Autumn Tortellini Soup even further? Consider these optional add-ins for personalization:
- Italian sausage (adds a savory depth)
- Spinach (for a nutrient boost)
- Croutons (for a crunchy texture)
- Breadcrumbs (for extra heartiness)
Feel free to get creative and adjust the ingredients to fit your taste or dietary needs! Whether you prefer a meatier soup or a veggie-packed option, there's plenty of room for customization. Check out this seasonal produce guide for more inspiration!
Step-by-Step Preparation of Autumn Tortellini Soup
When the leaves start to turn and that lovely chill fills the air, there’s nothing quite like a warm bowl of Autumn Tortellini Soup to bring a bit of coziness into your home. Follow these steps for a delicious, heartwarming meal that’s perfect for crisp fall evenings.
Preheat and Prepare the Squash
Start by preheating your oven to 400°F. While that gets going, grab your butternut squash, acorn squash, and pumpkin. Peel them, scoop out the seeds, and chop everything into cubes. Toss these veggie delights into a deep baking dish along with a quartered sweet onion and a chopped apple (I love using Gala here for its sweetness!). Season the whole mix with salt, black pepper, red pepper flakes, nutmeg, and thyme. Drizzle generously with olive oil and stir to combine. Don't forget to slice off the top of a head of garlic, drizzle it with oil, and place it face down in the pan. Roast for 35-40 minutes, giving everything a good stir every ten minutes.
Roast the Vegetables
Roasting those squashes and pungent garlic fills your kitchen with a flavor profile that’s both sweet and savory. As they turn golden brown, you can almost taste autumn in the air. Plus, the caramelization brings out their natural sweetness, making your Autumn Tortellini Soup all the more delightful.
Sauté the Aromatics
Once your veggies are roasted to perfection, it’s time to bring this soup together. In a sturdy soup pot or Dutch oven, melt some butter over medium heat. Let it brown slightly, then add the freshly chopped sage—oh, the aromatics of autumn! When your roasted vegetables are out of the oven, scoop them directly into the pot. Squeeze in all that sweet roasted garlic and, if you're using canned pumpkin, toss that in now. Pour in your choice of chicken or vegetable broth and cover the pot, allowing everything to come to a gentle simmer.
Combine and Blend
At this point, it's time for a little magic. Use an immersion blender to blend your soup to a velvety smooth consistency. If you don’t have one of those handy devices, carefully transfer your mixture into a traditional blender. Just be sure to allow the soup to cool slightly to avoid any kitchen mishaps. The result should be a creamy base that looks as inviting as it smells!
Add Tortellini and Finish the Soup
With your base ready, it's time to introduce the star of the show—your tortellini. Toss in the pasta and let it cook for about five minutes, depending on the type you’re using (check those packaging instructions!). Finally, stir in the half and half and parmesan cheese for an irresistible richness. Serve hot, topping each bowl with a sprinkle of fresh sage, black pepper, a pinch of red pepper flakes, and perhaps a bit more parmesan. Pair with some toasted bread for a complete comfort-food experience!
Before you know it, you'll have created a warming dish that celebrates the flavors of fall beautifully. Enjoy your Autumn Tortellini Soup!
Variations of Autumn Tortellini Soup
Vegan-Friendly Autumn Tortellini Soup
Looking for a delicious vegan twist on your Autumn Tortellini Soup? Simply substitute the cheese tortellini with vegan-friendly options. Vegan parmesan or nutritional yeast can serve as excellent alternatives, providing that cheesy flavor without any dairy. For creaminess, replace half and half with a plant-based milk like almond or oat milk. You’ll still enjoy the rich, cozy flavors that autumn brings!
Gluten-Free Autumn Tortellini Soup
If gluten is a concern, you can still relish the flavors of this hearty Autumn Tortellini Soup. Just grab some gluten-free tortellini for your base. Your soup will still be just as flavorful and comforting, letting those beautiful autumn ingredients shine. Adding some fresh spinach or cooked chicken ham can elevate your soup, making it a great option for gatherings or meal prep.
Want to explore more variations? Check out this site for additional ingredient swaps and tips!
Cooking Tips and Notes for Autumn Tortellini Soup
When crafting your Autumn Tortellini Soup, consider roasting your squashes until they're caramelized for a sweeter, richer flavor. Don’t be afraid to experiment—adding a pinch more nutmeg or fresh herbs can elevate your soup! For a creamier texture, use full-fat coconut milk instead of half and half; this is a great dairy-free option too.
If you enjoy a bit of protein, try adding turkey bacon or chicken ham for a savory twist. Lastly, consider garnishing with toasted pumpkin seeds for an extra crunch! For more tips on maximizing flavors, check out The Spruce Eats or Food Network. Happy cooking!
Autumn Tortellini Soup
Equipment
- oven
- soup pot or Dutch oven
- immersion blender
Ingredients
- 1.5 cups butternut squash
- 1.5 cups acorn squash
- 1 pie pumpkin or ¾ cup pumpkin puree canned
- 1 sweet onion
- 1 apple (any red apple, I used Gala)
- 1 head garlic
- 0.25 cups olive oil plus more for drizzling
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 1 teaspoon nutmeg
- 1 teaspoon dried or fresh thyme
- 2 tablespoon butter
- 2 tablespoon fresh sage chopped fine
- 4 cups broth (chicken or vegetable)
- 9 oz cheese tortellini (can use regular or mini)
- 0.5 cups half and half
- 0.25 cups parmesan
- toppings fresh sage, black pepper, red pepper flakes, parmesan
Instructions
- Preheat the oven to 400 F.
- Peel and remove the seeds from the butternut, acorn squash, and pumpkin. Chop into cubes and place in a deep baking dish. Quarter the sweet onion and peel and chop the apple. Add those to the baking dish as well and season with salt, pepper, red pepper flakes, nutmeg, and thyme. Drizzle the olive oil overtop and mix it thoroughly. Slice the top off the head of garlic, drizzle olive oil overtop, and turn it face down in the pan. Bake for 35-40 minutes, stirring about every 10 minutes.
- In your soup pot or Dutch oven, add the butter. Let it brown and then add the chopped sage. When the squash is done cooking, add it to the pot. Squeeze the roasted garlic out into the pot. If you are using canned pumpkin, add it at this step. Stir and then add in the broth. Cover and let it come to a simmer.
- Once simmering, use an immersion blender to blend the soup completely. You can also transfer to a regular blender and blend the whole thing in that.
- Add in the tortellini into the soup and cook for about 5 minutes (this will depend on the type of tortellini you have, usually the precooked ones say they cook in around 2-3 minutes in boiling water).
- Stir in the half and half and parmesan and serve. Top with fresh chopped sage, black pepper, red pepper flakes, parmesan, and maybe even some toasted bread on the side!
Leave a Reply