There’s something so comforting about a warm bowl of soup, especially when it’s brimming with tender tortellini. It reminds me of Sunday suppers at my grandmother’s, though she never made it vegetarian.

I’ve always loved playing with classic recipes, adding a little something unexpected. This vegetarian tortellini soup is no exception.

Instead of the usual tomato-based or chicken broth, I wanted something a bit richer, a little more autumnal. That’s how the idea for a Roasted Butternut Squash & Sage Broth came to me. Roasting the squash brings out its sweetness, and the sage adds an earthy depth that complements the cheese tortellini perfectly.

This soup feels both familiar and new, a gentle twist on a beloved classic. It’s the kind of meal that warms you from the inside out.

I think y’all will enjoy this cozy creation, especially as the days get shorter and the nights get cooler.

This vegetarian tortellini soup isn’t just another bowl of pasta in broth. It’s a hug in a bowl, especially on a chilly evening.

What truly makes this recipe sing is the from-scratch butternut squash and sage broth. Roasting the butternut squash brings out a depth of sweetness that you just can’t get any other way. And the sage? Oh, the sage adds an earthy, comforting aroma that perfumes the entire soup.

The cheese tortellini add a delightful chewiness and richness. They’re like little pockets of happiness swimming in that golden broth.

Many vegetarian tortellini soups rely on a basic vegetable broth, which is perfectly fine! But I find it can sometimes lack that *oomph*. That’s where the roasted butternut squash comes in; it creates a creamy, subtly sweet base that’s far more satisfying.

Adding a swirl of cream (or coconut milk for a vegan option) at the end gives it a velvety texture that coats your tongue. It’s a simple touch that elevates the entire experience.

Finally, a sprinkle of toasted pumpkin seeds adds a welcome crunch and nutty flavor that balances the sweetness. It’s important to think about the textures, y’all.

This recipe is all about layering flavors and textures to create a vegetarian soup that’s anything but boring.

Gathering the ingredients for this Vegetarian Tortellini Soup feels like a warm hug on a chilly evening. This isn’t just any soup; we’re elevating it with a roasted butternut squash and sage broth. It’s a little twist on a classic that adds a touch of sweetness and autumn warmth.

Here’s what you’ll need to bring this cozy vision to life:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil, plus more for drizzling
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1/4 cup chopped fresh sage leaves, plus more for garnish
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper, to taste
• 9 ounces fresh or frozen vegetarian tortellini
• 2 cups baby spinach
• 1/4 cup grated Parmesan cheese, for garnish (optional)

Don’t be intimidated by the butternut squash. Roasting it brings out such a depth of flavor that you just can’t achieve otherwise. That roasted squash will become the heart of our creamy, comforting broth.

Having everything prepped and ready to go will make the soup-making process a breeze. Soon enough, you’ll be ladling out bowls of this goodness!

Making this Vegetarian Tortellini Soup is easier than you might think, and the roasted butternut squash and sage broth adds such a depth of flavor that really elevates it. Trust me; it’s worth the extra step. The warmth of the sage combined with the sweetness of the squash makes for a truly comforting bowl.

1. Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Halve a medium-sized butternut squash, remove the seeds, and drizzle with olive oil. Sprinkle with salt, pepper, and a generous pinch of dried sage. Place the squash cut-side up on a baking sheet and roast for 45-50 minutes, or until tender.

2. Prepare the Sage Broth

Once the squash is roasted, let it cool slightly. Then, scoop out the flesh and add it to a blender along with 6 cups of vegetable broth and another teaspoon of dried sage. Blend until smooth and creamy.

3. Sauté the Aromatics

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add one diced onion, two minced cloves of garlic, and one diced carrot. Sauté for about 5-7 minutes, or until softened.

4. Simmer the Soup

Pour the roasted butternut squash and sage broth into the pot with the sautéed vegetables. Bring to a simmer and add one (15-ounce) can of drained and rinsed cannellini beans and one package (about 9 ounces) of your favorite vegetarian tortellini.

5. Cook the Tortellini

Simmer for about 8-10 minutes, or until the tortellini is cooked through and tender. Be sure to stir occasionally to prevent sticking.

6. Season and Serve

Season with salt and pepper to taste. I like to add a squeeze of fresh lemon juice for brightness, but that’s optional. Serve hot, garnished with fresh sage leaves and a sprinkle of Parmesan cheese, if desired. Enjoy, y’all!

Serving this Roasted Butternut Squash & Sage Vegetarian Tortellini Soup is as much about the experience as it is about the taste.

I find a rustic bowl enhances the warmth of the soup, especially on a chilly evening.

A sprinkle of freshly grated Parmesan cheese is a lovely addition, if you enjoy it. You could also add a dollop of ricotta for extra creaminess.

Fresh herbs brighten up the presentation. A few sage leaves, mirroring the broth’s infusion, are a perfect touch.

A swirl of cream is optional, but it adds a touch of indulgence. Don’t overdo it, though; the butternut squash already lends a creamy texture.

For a heartier meal, serve with a side of crusty bread. It’s perfect for soaking up every last bit of that delicious roasted butternut squash and sage broth.

Consider a simple green salad to balance the richness of the soup. A vinaigrette with a hint of lemon complements the flavors beautifully.

If you are having company, a small bowl of toasted pumpkin seeds adds a nice textural contrast as a garnish, and looks pretty, too.

Most importantly, serve this soup with a smile and enjoy! It’s truly a comforting dish to share with loved ones.

Leftovers are liquid gold, darlings, especially when they involve a soup as comforting as this one. This Roasted Butternut Squash & Sage Broth Vegetarian Tortellini Soup keeps beautifully, so don’t you fret about making too much.

Storing:

Allow the soup to cool completely before storing. This prevents condensation from forming inside your storage container, which can affect the soup’s texture and flavor. I usually let it sit on the stovetop for an hour or two, then pop it in the fridge to cool down completely.

Once cooled, transfer the soup to an airtight container. Glass or BPA-free plastic containers work well. I prefer glass, myself. They’re easier to clean and don’t stain. Fill the containers, leaving a little space at the top to allow for expansion when freezing, if that’s your plan.

Refrigerate for up to 3-4 days. Freezing will extend its life considerably, though.

Freezing:

For longer storage, freezing is your best bet. The flavor of the Roasted Butternut Squash & Sage Broth actually deepens a little as it sits. Just be aware the tortellini may become a bit softer after thawing.

Portion the cooled soup into freezer-safe containers or freezer bags. Lay the bags flat in the freezer for efficient storage. This also helps them thaw faster.

Frozen soup will keep for up to 2-3 months. Be sure to label and date your containers so you know when you made it!

Reheating:

Thaw frozen soup in the refrigerator overnight. If you’re in a hurry, you can thaw it in the microwave using the defrost setting, but keep a close watch, and stir frequently.

Reheat the soup gently over medium heat on the stovetop, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave. Again, stir it every minute or so to ensure even heating.

Reusing Leftovers:

Beyond simply enjoying another bowl, there are a few fun ways to repurpose this lovely soup. My favorite thing to do is use it as a base for a creamy pasta sauce. Just blend a cup or two of the soup until smooth, then toss it with your favorite cooked pasta and a little Parmesan cheese.

You can also use it as a sauce for roasted vegetables. That butternut squash flavor really shines!

Another idea is to add shredded chicken or some white beans to the leftover soup to make it a heartier, protein-packed meal.

Don’t be afraid to experiment. A little creativity goes a long way! I do hope y’all enjoy every last drop.

Now, I know everyone has different tastes and dietary needs. So, let’s talk about some ways you can tweak this Roasted Butternut Squash & Sage Vegetarian Tortellini Soup to make it your own. After all, the best recipes are the ones you adapt to fit your life, right?

• Cheese Tortellini: If you’re looking for a dairy-free option, try using a vegan tortellini. They are becoming much easier to find in grocery stores. You can also use a gluten-free tortellini if needed.
• Butternut Squash: While the roasted butternut squash adds a lovely sweetness to the broth, feel free to substitute it with another roasted vegetable. Sweet potatoes or even pumpkin would work wonderfully.
• Sage: Fresh sage really complements the butternut squash, but if you don’t have any on hand, you can use dried sage, or even substitute with other herbs like thyme or rosemary.
• Vegetables: Feel free to add more veggies to the soup. Spinach, kale, or diced carrots would all be great additions. Just toss them in during the last few minutes of cooking.
• Broth: While I adore the flavor of the butternut squash and sage broth, if you are short on time you can use vegetable broth from the grocery. Be sure to select a high quality broth that you enjoy the flavor of.
• Spice Level: For a little kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. Adjust to your own preferences, of course.

I hope these substitutions and variations inspire you to get creative in the kitchen! Don’t be afraid to experiment and find what works best for you. This soup is truly adaptable, y’all, and I hope you enjoy making it your own.

Here are some frequently asked questions that I’ve gotten about vegetarian tortellini soup.

Can I freeze vegetarian tortellini soup?

I get asked this question a lot, and the answer is a little nuanced. You *can* freeze it, but the tortellini might become a bit soft and lose some of its texture. If you’re planning to freeze the soup, I recommend cooking the tortellini separately and adding it to the soup after thawing and reheating. That way, your pasta will be perfectly al dente. The broth, especially with the roasted butternut squash and sage, freezes beautifully, though.

Is vegetarian tortellini soup healthy?

It certainly *can* be! This recipe, especially with the addition of roasted butternut squash and sage broth, is packed with vitamins and nutrients. It’s important to watch the sodium content of the broth you use and load it up with veggies to make it even healthier.

What kind of tortellini is best for vegetarian tortellini soup?

I prefer cheese tortellini for my vegetarian tortellini soup, but you can really use any kind you like. Spinach and ricotta tortellini would be delicious, or even a mushroom-filled tortellini. Just be sure to check the ingredients to ensure it’s truly vegetarian.

How can I make vegetarian tortellini soup even more flavorful?

The roasted butternut squash and sage broth already adds a lovely depth of flavor. Don’t skip that step! But you can also add a splash of lemon juice or a swirl of pesto at the end to brighten it up. A sprinkle of Parmesan cheese never hurts either, y’all!

Can I make vegetarian tortellini soup vegan?

Absolutely! The easiest swap is to use vegan tortellini. There are some great options available now, often made with cashew cheese or other plant-based fillings. Also, ensure the broth is vegetable based and doesn’t contain any animal products. The roasted butternut squash and sage broth is naturally vegan, so that’s already taken care of!