Creamy Autumn Tortellini Soup

Name: Creamy Autumn Tortellini Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning; 1 tbsp Dan-O’s Italian-O Seasoning; 1 garlic bunch; 2 cups butternut squash, peeled, seeded, and cubed; 1 can 15oz pumpkin puree; 1 sweet onion; 1/4 cup olive oil; 2 tbsp butter; 2 tbsp fresh sage, chopped fine; 4 cups broth (chicken or vegetable); 9 oz cheese tortellini (can use regular or mini); 1/2 cup half and half; 1/4 cup shaved parmesan; Toppings: fresh sage, shaved parmesan

This Creamy Autumn Tortellini Soup is fall comfort food at its finest! Made with roasted squash, sweet onion, garlic, pumpkin, and tender cheese tortellini, this rich and velvety soup is packed with cozy seasonal flavors. Browned butter, fresh sage, Dan-O’s SPG Tri-O, and Dan-O’s Italian-O Seasoning bring savory depth to every spoonful, while half-and-half and Parmesan make it extra creamy and satisfying. The roasted vegetables are blended into a silky pumpkin soup base before the tortellini gets added for a hearty, comforting finish. Whether you're looking for an easy fall dinner, a cozy soup recipe for chilly nights, or something delicious to serve with crusty bread, this creamy tortellini soup checks all the boxes. Grab a bowl, get cozy, and enjoy some seriously Dan-Good comfort food!

Prep Time

10 Mins

Cook Time

40 Mins

Serving Size

Flavors Used:

Ingredients

2 tsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
1 tbsp Dan-O’s Italian-O Seasoning
1 garlic bunch
2 cups butternut squash, peeled, seeded, and cubed
1 can 15oz pumpkin puree
1 sweet onion
1/4 cup olive oil
2 tbsp butter
2 tbsp fresh sage, chopped fine
4 cups broth (chicken or vegetable)
9 oz cheese tortellini (can use regular or mini)
1/2 cup half and half
1/4 cup shaved parmesan
Toppings: fresh sage, shaved parmesan

Let’s Make It!

Preheat your oven to 400°F.
Add the cubed squash and quartered sweet onion to a deep baking dish. Season generously with Dan-O’s SPG Tri-O and Dan-O’s Italian-O Seasoning, then drizzle with olive oil and toss until everything is coated in that Dan-Good goodness.
Slice the top off a whole head of garlic to expose the cloves. Drizzle with a little olive oil and nestle it into the baking dish alongside the squash and onion. Roast for 35–40 minutes, stirring the veggies about every 10 minutes, until everything is tender and beautifully caramelized.
While those veggies are roasting, grab a large soup pot or Dutch oven and melt the butter over medium heat. Add the chopped fresh sage and stir until fragrant.
Once the squash and onions are roasted, add them to the pot with the sage butter. Carefully squeeze those soft, roasted garlic cloves right out of their skins and into the pot. Add the canned pumpkin and give everything a good stir.
Pour in the broth, then sprinkle with Dan-O’s SPG Tri-O and a good sprinkle (about 1 tbsp) of Dan-O’s Italian-O Seasoning. Stir everything together, cover, and bring the soup to a gentle simmer.
Once simmering, grab an immersion blender and blend until the soup is completely smooth and velvety. No immersion blender? Carefully blend the soup in batches using a regular blender, then return it to the pot.
Add the tortellini directly to the creamy soup and cook for about 5 minutes, or according to the package directions, until tender. Keep an eye on them because some refrigerated tortellini only need a couple of minutes!
Reduce the heat to low and stir in the half-and-half. Mix until everything is creamy, cheesy, and downright irresistible. Warm through gently without bringing the soup to a hard boil.
Ladle your Creamy Autumn Tortellini Soup into bowls and finish with freshly chopped sage, an extra sprinkle of Dan-O’s SPG Tri-O, and plenty of Parmesan. Yum Yum Get Ya Sum!®