Honestly, I’m generally a little skeptical when it comes to pumpkin dinners, but then I made this creamy pumpkin tortellini soup and everything changed. The heavy cream cuts the robust, earthy pumpkin, so it’s not such a full-on, in-your-face flavor, making it one of the most comforting soups for a chilly fall day. Load up on the garlic (maybe even more so than I did), cook the tomato paste to eliminate any rawness and release its sweet side, and get ready to thoroughly enjoy this pumpkin tortellini soup (in under 30 minutes!).
The add-ins:
Aside from a solid, brothy, and lightly creamy soup base, the tortellini and spinach make this very satisfying. I tested this recipe with both spinach- and cheese-filled tortellini, as well as classic cheese tortellini, and honestly, I liked the spinach more, but it’s dealer’s choice. I opt for baby spinach here since it requires minimal prep and the leaves melt into silk. Instead of grated Parmesan, I prefer shaving it so that you get mouthfuls of melty cheese and hot broth—I promise it’s better! Freshly cracked black pepper adds slight heat and smoke, which feels right for a delicate yet hearty soup like this.
Storage:
Cool the soup completely at room temperature before sealing it in an airtight container, then refrigerate for up to 3 days.
Made this soup? Rate and review it below!
