When the weather cools down and leaves start falling, I crave a bowl of something warm and comforting — and this Autumn Tortellini Soup is exactly that. It’s creamy, full of vegetables, and loaded with cheese tortellini that soaks up all the savory broth. Every spoonful tastes like sweater weather in soup form.
The first time I made it, I had leftover tortellini from a pasta night and a basket of fall veggies that needed to be used. I threw everything into a pot with some broth and cream, hoping it would turn into something delicious. What came out was even better — rich, hearty, and full of flavor. My family asked for seconds before I’d even sat down.
Now, this Autumn Tortellini Soup has a spot right next to my White Lasagna Soup and Creamy Parmesan Pasta Soup as one of my favorite cozy meals for fall.
Autumn Tortellini Soup
Ingredients
Equipment
Method
- Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, until softened. Stir in garlic and cook 30 seconds more.
- Pour in chicken broth and diced tomatoes. Add basil, thyme, salt, and pepper. Stir to combine and bring to a simmer.
- Add cheese tortellini directly into the simmering soup. Cook for 6–8 minutes, or according to package directions, until tender.
- Lower the heat and stir in the heavy cream. Add spinach and let it wilt for 2–3 minutes.
- Serve hot in bowls. Top with Parmesan and red pepper flakes if desired. Pair with bread or rolls for a complete meal.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Autumn Tortellini Soup
This soup is creamy, filling, and full of the best autumn flavors. It’s made with cheese tortellini, vegetables, and a broth that’s light enough for lunch but hearty enough for dinner. It’s a one-pot meal that’s ready in under 30 minutes perfect for busy nights.
If you love warm, comforting meals like my Marry Me Chicken Soup or Crack Chicken & Rice Soup, you’ll fall in love with this one’s cozy texture and creamy flavor.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cups chicken broth (or vegetable broth)
- 1 can (14 oz) diced tomatoes
- ½ teaspoon dried basil
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package (9 oz) cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach
Optional Add-Ins:
- ½ cup grated Parmesan cheese
- Crushed red pepper flakes for spice
- ½ teaspoon Italian seasoning for extra flavor
If you love creamy comfort soups like my Chicken Cordon Bleu Soup or Cheddar Broccoli Potato Soup, this one delivers that same cozy satisfaction in every spoonful.
How to Make Autumn Tortellini Soup
Step 1: Sauté the Vegetables
Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery, and cook for about 5 minutes until softened. Stir in garlic and cook another 30 seconds until fragrant.
Step 2: Add Broth and Seasonings
Pour in chicken broth and diced tomatoes. Add basil, thyme, salt, and pepper. Stir well and bring to a simmer.
Step 3: Cook the Tortellini
Add the cheese tortellini directly into the simmering broth. Cook according to package directions, usually about 6–8 minutes, until tender.
Step 4: Make It Creamy
Lower the heat and stir in heavy cream. Add spinach and let it wilt for 2–3 minutes.
Step 5: Serve and Enjoy
Ladle into bowls and top with grated Parmesan and a sprinkle of crushed red pepper flakes if you like a little heat. Serve with No-Knead Dutch Oven Bread or Christmas Bread Recipe for the perfect cozy pairing.
If you love easy one-pot dinners, this soup fits right in with my Hearty Pasta Fagioli Soup.
Tips for Perfect Autumn Tortellini Soup
- Don’t overcook the tortellini: It should be tender but not mushy.
- Add cream last: Keeps the broth smooth and prevents curdling.
- Use fresh spinach: It adds color, texture, and nutrients.
- Make it thicker: Add a spoonful of cream cheese for extra richness.
These are the same tricks I use in my Cheesy Broccoli Rice Casserole — simple, small steps that make big flavor differences.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Best to freeze the soup base without the tortellini or cream, then add fresh when reheating.
Reheating: Warm gently over low heat, adding a splash of broth or cream to loosen.
Like my Cabbage Detox Soup, this soup reheats beautifully — it’s just as good the next day.
Flavor Variations
- Sausage Tortellini Soup: Add browned Italian sausage for a heartier meal.
- Roasted Tomato Version: Use fire-roasted tomatoes for deeper flavor.
- Butternut Twist: Add 1 cup of cubed butternut squash to make it extra seasonal.
- Vegetarian Option: Use vegetable broth and skip the meat for a plant-based version.
If you love soups that evolve with the seasons, this one’s as cozy and flexible as my Snow Day Soup.
Frequently Asked Questions
1. Can I use frozen tortellini?
Yes, just cook it directly in the soup for a few minutes longer.
2. Can I make it without cream?
You can use half-and-half or coconut milk for a lighter option.
3. How do I make it spicier?
Add crushed red pepper flakes or a dash of cayenne.
4. Can I use kale instead of spinach?
Yes, kale works perfectly — just give it a few extra minutes to soften.
The Final Bite
This Autumn Tortellini Soup is creamy, comforting, and full of the cozy flavors of fall. It’s easy to make, ready in under 30 minutes, and guaranteed to warm you up from the inside out. Every bowl is creamy, cheesy, and packed with tender tortellini and fresh vegetables.
Serve it with a slice of Garlic Herb Dinner Rolls or crusty bread for dipping, and you’ll have the ultimate comfort meal to welcome the season.