This pumpkin tortellini soup wraps cheese tortellini and tender spinach in a silky, savory pumpkin broth flavored with sage, smoked paprika and Parmesan. It makes two generous bowls in one small saucepan in about 30 minutes, so it is an easy fall dinner on a weeknight. The key is blooming a spoonful of tomato paste and the spices before the pumpkin goes in, which keeps the soup savory and deep rather than sweet. I kept it to a short list of pantry ingredients and a splash of cream, so it feels cozy without being heavy.
Why you’ll like it
- Two bowls, one pot: half a package of tortellini and part of a can of pumpkin make dinner for two in a 3-quart saucepan.
- Ready in 30 minutes: about 10 minutes of prep and a short simmer.
- Savory, not sweet: sage, smoked paprika and Parmesan keep the pumpkin firmly on the dinner side.
- Creamy with a little cream: pumpkin gives the broth body, so 1/3 cup of cream is enough.
- Easy to make meat-free: with vegetable broth it is a vegetarian dinner.
What makes it work
A savory base. The onion softens in butter for 4 minutes, then the garlic, tomato paste, smoked paprika, sage and a pinch of red pepper flakes cook for 1 minute. Toasting the paste and spices in the butter brings out their flavor and gives the pumpkin something savory to lean on.
Pumpkin whisked into the broth. Whisking the puree into the broth before it heats keeps it smooth and lump-free. A 5-minute simmer is enough for the flavors to come together.
Tortellini cooked in the soup. The pasta cooks right in the pumpkin broth, so it picks up flavor and releases a little starch that helps thicken the soup.
Cream and spinach at the end, off the boil. Adding the cream with the spinach over low heat keeps it silky, and the spinach wilts in about a minute so it stays bright green.
How it’s sized for two
Most pumpkin tortellini soups use a whole package of tortellini, a large can or two of pumpkin and a full can of cream or coconut milk, enough for four to six. For two, half of a 9-ounce package of tortellini makes two hearty bowls, and 3/4 cup of pumpkin gives the broth plenty of body with 2 cups of broth.
That leaves some pumpkin in the can. It keeps well in the fridge for a few days, and there are easy ways to use it, from oatmeal to pancakes to a creamy pasta sauce. A 3-quart saucepan is the right size: it leaves room to whisk the pumpkin smooth without splashing.
Ingredients for pumpkin tortellini soup
Exact amounts are in the recipe card below. A few choices make a difference.
- Pumpkin puree: plain canned pumpkin with nothing added. Pumpkin pie filling is sweetened and spiced and would change the soup completely.
- Cheese tortellini: refrigerated tortellini cook quickly; frozen tortellini go straight in and need the longer cooking time.
- Broth: low-sodium chicken or vegetable broth, so the Parmesan can season the soup.
- Heavy cream: a small amount makes the broth silky. Half-and-half works for a lighter bowl.
- Tomato paste and smoked paprika: they add depth and a warm color that keeps the soup tasting savory.
- Dried sage: the classic herb with pumpkin, earthy and a little peppery.
- Baby spinach and Parmesan: spinach for freshness and color, Parmesan for a salty, nutty finish.
How to make pumpkin tortellini soup
- Soften the onion in butter, then cook the garlic, tomato paste and spices.
- Whisk in the broth, pumpkin and salt and simmer briefly.
- Simmer the tortellini in the soup until tender.
- Stir in the cream and spinach over low heat until the spinach wilts.
- Stir in the Parmesan, season and serve in two bowls.
Step-by-step notes
Blooming the spices. After the onion has had 4 minutes, add the garlic, tomato paste and spices and keep them moving for 1 minute. The paste should darken slightly and the kitchen should smell of smoked paprika and sage.
Smooth pumpkin broth. Pour in the broth, add the pumpkin and salt, and whisk until no streaks of pumpkin remain before bringing it to a boil. Then lower the heat and simmer for 5 minutes.
Cooking the tortellini. Give them 4 to 5 minutes at a gentle simmer, stirring once so they do not stick. Taste one: the pasta should be tender to the edges and the filling hot.
The creamy finish. Turn the heat to low before adding the cream and spinach, and keep the soup just below a simmer. When the spinach has wilted, take the pan off the heat and stir in the Parmesan.
Tips and variations
- Serve it right away. Tortellini keep soaking up the broth, so ladle the soup as soon as the Parmesan is in.
- Loosen as needed. If the soup thickens more than you like, stir in a splash of broth.
- Make it lighter. Use half-and-half instead of heavy cream, and keep it below a boil so it stays smooth.
- Make it meat-free. Vegetable broth is the only change needed.
- Adjust the heat. Leave out the red pepper flakes for a mild soup or add another pinch for more warmth.
Making it ahead
Because the tortellini are the only part that suffers from waiting, the easiest way to get ahead is to stop before they go in. Make the pumpkin broth through the 5-minute simmer, let it cool and keep it covered in the fridge. When you are ready to eat, bring it back to a simmer, add the tortellini, then finish with the cream, spinach and Parmesan as usual.
That way the pasta is freshly cooked and the soup comes together in about 10 minutes on a busy evening, while the broth has had extra time for the sage and smoked paprika to mellow into the pumpkin.
What to serve with it
This soup is a full dinner, so simple sides are best.
- Crusty bread or garlic toast for wiping the bowl clean.
- A crisp green salad with apple slices and a mustardy vinaigrette.
- Extra Parmesan and black pepper on the table.
Two orange bowls, a candle and a chilly evening: few dinners feel more like fall at home for two.
Storage and the rest of the pumpkin
Refrigerate leftovers in an airtight container within 2 hours and eat them within 3 days. The tortellini keep absorbing broth, so the soup thickens in the fridge; add a splash of broth and reheat it gently until hot throughout (165°F). Freezing is not recommended for the cream and pasta.
Move the rest of the canned pumpkin into a covered container in the fridge and use it within 3 to 4 days, for example stirred into oatmeal, pancake batter or a creamy pasta sauce.
One small pot, a can of pumpkin and half a package of tortellini are all it takes for a cozy fall dinner for two. Ladle it up while it is hot and enjoy.
Frequently asked questions
Can I make pumpkin tortellini soup with spinach?
Yes, this version includes it. Baby spinach goes in with the cream at the end and wilts in about a minute, so it stays bright green.
Is pumpkin tortellini soup easy to make?
Very. It takes one saucepan and about 30 minutes, and the tortellini cook right in the soup, so there is no separate pot of pasta water.
How can I make pumpkin tortellini soup lighter?
Use half-and-half instead of heavy cream and vegetable broth, and add extra spinach. Keep the soup below a boil once the half-and-half goes in.
Can I use pumpkin pie filling?
No. Pumpkin pie filling is sweetened and spiced, which would make the soup taste like dessert. Use plain canned pumpkin puree.
Print
Creamy Pumpkin Tortellini Soup for Two
- Total Time: 30 minutes
- Yield: 2 large bowls
Description
Creamy pumpkin tortellini soup made for two: cheese tortellini and spinach in a savory pumpkin broth with sage, smoked paprika, a splash of cream and Parmesan.
Ingredients
- 1 tablespoon butter
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried sage
- 1/8 teaspoon red pepper flakes
- 2 cups low-sodium chicken or vegetable broth
- 3/4 cup canned pumpkin puree (plain, unsweetened)
- 1/4 teaspoon salt, plus more to taste
- 4 1/2 ounces refrigerated or frozen cheese tortellini (half of a 9-ounce package)
- 1/3 cup heavy cream
- 1 1/2 cups baby spinach, lightly packed
- 1/4 cup grated Parmesan, plus more to serve
Instructions
- Melt the butter in a 3-quart saucepan over medium heat. Add the onion and cook for 4 minutes, until soft. Stir in the garlic, tomato paste, smoked paprika, sage and red pepper flakes and cook for 1 minute, stirring, until fragrant.
- Add the broth, pumpkin puree and salt and whisk until smooth. Bring to a boil, then lower the heat and simmer for 5 minutes.
- Add the tortellini and simmer for 4 to 5 minutes, until tender (frozen tortellini take the longer time).
- Lower the heat, stir in the cream and spinach and cook for about 1 minute, just until the spinach wilts. Do not let the soup boil.
- Take the pan off the heat, stir in the Parmesan, then taste and add salt if needed. Ladle into two bowls and top with more Parmesan.
Notes
Equipment: 3-quart saucepan, whisk, ladle
- Use plain pumpkin puree; pumpkin pie filling is sweetened and spiced.
- Vegetable broth makes the soup meat-free.
- Half-and-half can replace the heavy cream for a lighter soup; keep it below a boil.
- If the soup thickens too much, loosen it with a splash of broth.
- Leftover pumpkin puree: refrigerate it in a covered container and use it within 3 to 4 days.
- Doneness: The tortellini are ready when they are tender all the way through and the filling is hot.
- Doneness: The soup is ready when it is smooth, evenly orange and coats the back of a spoon lightly.
- Refrigerate leftovers in an airtight container within 2 hours and eat within 3 days. The tortellini absorb broth as the soup sits, so add a splash of broth when reheating, and reheat gently until hot throughout (165°F).
- Do not leave the soup at room temperature for more than 2 hours (USDA FSIS).
- Reheat leftovers until hot throughout, 165°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
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