Can I freeze this soup?

I don't recommend it, friends. The cream can separate when thawed, and the tortellini turns mushy. It's best enjoyed fresh or stored in the fridge for a few days.

Can I use milk instead of cream?

Absolutely! Whole milk works in a pinch, but it won't be as rich. For the creamiest texture, try half-and-half as a happy medium.

What if I can't find cheese tortellini?

Any stuffed pasta works! Spinach tortellini or mushroom ravioli would be delicious. Even plain cheese ravioli makes a great substitute.

Help! My soup is too thick!

Easy fix! Just whisk in more broth or water, a splash at a time, until it reaches your perfect consistency

30-Minute Creamy Pumpkin Tortellini Soup Magic

Description

A rich and creamy pumpkin tortellini soup that’s perfect for fall. Quick to make and packed with flavor.

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
1 (15-ounce) can pumpkin puree
4 cups vegetable broth
1 cup heavy cream
1 (9-ounce) package cheese tortellini
Salt and pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion and sauté until soft, about 3 minutes.
Stir in garlic, thyme, and sage. Cook for 1 minute.
Add pumpkin puree and vegetable broth. Stir to combine.
Bring to a simmer and cook for 10 minutes.
Stir in heavy cream and tortellini. Cook for 5-7 minutes until tortellini is tender.
Season with salt and pepper. Serve hot.

Notes

Store leftovers in the fridge for up to 3 days.
Use fresh tortellini for quicker cooking.
Add a sprinkle of Parmesan cheese before serving if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian