Pumpkin Tortellini Soup

Warm up with a bowl of this creamy Pumpkin Tortellini Soup! Made with cheesy tortellini, pumpkin, and nutrient-packed kale, this fall-inspired soup is bursting with flavor and comes together easily in under 30 minutes. It's the perfect cozy meal for chilly days, offering a hearty blend of comforting pasta, creamy pumpkin, and subtle Cajun spice. What is Tortellini? Tortellini is a type of stuffed pasta originating from Italy, traditionally filled with cheese, meats, or vegetables. Its unique shape—a small, round, filled pasta folded to resemble a ring—makes it perfect for soups, as it retains flavor and adds texture. With its satisfying bite and soft, cheesy filling, tortellini elevates any dish, turning simple soups or sauces into hearty meals. How to Cook Tortellini Cooking tortellini is easy! Simply bring a pot of salted water to a boil, add the tortellini, and cook until tender, usually 3-5 minutes for fresh tortellini or 7-9 minutes for frozen. When they float to the top, they’re done. Drain and add them to your soup or sauce, or serve with your favorite toppings. How to Make Pumpkin Tortellini Soup In a few simple steps, you’ll have a comforting bowl of pumpkin tortellini soup ready to enjoy! Start with the Garlic Base: Heat a tablespoon of extra virgin olive oil in a medium pot over medium-high heat. Sauté minced garlic until fragrant and translucent—about 1-2 minutes. Add Flour and Seasoning: Sprinkle in the flour and Cajun seasoning, stirring to create a roux-like base. This thickens the soup and infuses it with a bit of warmth and spice. Pour in the Stock and Cream: Gradually add vegetable stock, followed by the coconut milk (or heavy cream), stirring continuously. Then, add the pumpkin puree, mixing until smooth and creamy. Allow the soup to come to a gentle boil, then reduce to a simmer. Add Kale and Tortellini: Stir in the kale and tortellini, simmering for another 5-8 minutes until the tortellini is cooked and the kale has softened. Finish with Parmesan: For extra creaminess, stir in freshly grated Parmesan cheese just before serving. This adds a rich, savory flavor to the soup, rounding out the texture and taste. Ingredients and Substitutions Organic Cheese Tortellini: Available at most grocery stores or online; look for brands with simple, organic ingredients. For a gluten-free version, substitute with gluten-free tortellini. Extra Virgin Olive Oil: Adds flavor and healthy fats. You can use avocado oil for a similar taste and health profile. Organic All-Purpose Flour: This thickens the soup. If you need a gluten-free option, try cornstarch or gluten-free flour. Garlic Cloves: Fresh garlic is ideal for flavor, but garlic powder can work as a substitute in a pinch. Coconut Milk or Heavy Cream: Coconut milk keeps it dairy-free and adds a subtle sweetness. Heavy cream is a great alternative for a richer texture. Vegetable or Chicken Stock: Both work well; chicken stock adds a deeper flavor, while vegetable stock keeps it vegetarian. Pumpkin Puree: Canned pumpkin puree is convenient, but make sure it’s 100% pumpkin and not pie filling. Homemade pumpkin puree is also a delicious option (see below). Kale: Adds a boost of vitamins; you can substitute with spinach if preferred. Cajun Seasoning: Provides warmth and spice, but paprika and chili powder can be used for a milder flavor. Parmesan Cheese: Freshly grated Parmesan brings a lovely umami taste, but it can be omitted for a dairy-free version or replaced with a sprinkle of nutritional yeast. Creamy Pumpkin Tortellini Soup Enjoy the ultimate fall meal with this Pumpkin Tortellini Soup! Each bite is creamy, flavorful, and packed with nutrients, making it a perfect addition to your seasonal recipe collection. Whether you're cooking for yourself or sharing with friends, this soup is bound to be a hit. Pot or Dutch OvenWhiskMeasuring Cups 2 tbsp Extra virgin olive oil4 tbsp organic all purpose flour4 cloves of garlic14 oz Full fat Coconut milk3 cups Vegetable Stock1.5 cups Organic 100% pumpkin puree2 cups Organic kale, de-stemmed and chopped2 tbsp Cajun seasoning In a medium-size pot over medium high-heat, add olive oil. Once heated, add minced garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the flour and cajun seasonings and mix together until combined.Add in the veggie stock, coconut cream/milk, and pumpkin puree, stirring everything together until combined and smooth.Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Add in the kale and tortellini, stirring to combine. Continue to simmer for another 5-8 minutes.Once thickened, add the freshly-grated parmesan cheese and continue to stir to incorporate.Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of bread or your fave toppings, if desired. Main CourseAmerican Reasons to Love This Soup Quick and Easy: Ready in less than 30 minutes, this soup makes a cozy weeknight meal. Nutritious and Filling: With wholesome ingredients like pumpkin, kale, and tortellini, it’s packed with fiber, vitamins, and protein. Perfect for Fall: The rich flavors of pumpkin, coconut milk, and warm spices create the ultimate autumn comfort food. Adaptable: Dairy-free, gluten-free, and vegan options make it easy to tailor this soup to dietary needs. Make Your Own Pumpkin Puree If you want to make pumpkin puree at home, follow these easy steps: Prepare the Pumpkin: Preheat the oven to 375°F (190°C). Cut a sugar pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Bake: Roast for 45-50 minutes, or until the pumpkin is tender and easily pierced with a fork. Blend: Once cooled, scoop out the flesh and blend until smooth. Use immediately or store in the fridge for up to a week. Serving and Topping Suggestions For an even heartier meal, top each bowl with: A dollop of sour cream or Greek yogurt for added creaminess and a tangy contrast. Freshly cracked black pepper and a sprinkle of fresh herbs like parsley or sage. Toasted pumpkin seeds for a crunchy, nutty topping. A drizzle of extra virgin olive oil for a rich, finishing touch. What to Serve with Pumpkin Tortellini Soup This soup pairs wonderfully with: Crusty Bread or Baguette: Perfect for dipping and soaking up every creamy spoonful. Roasted Veggies: A side of roasted carrots, Brussels sprouts, or cauliflower complements the rich flavors of the soup. Simple Green Salad: A light, fresh salad with mixed greens and vinaigrette balances out the soup’s creaminess. Grilled Cheese Sandwich: Pairing it with a gooey grilled cheese turns this meal into a comforting, nostalgic combo.

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