This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Prophet zephaniah
Prophet zephaniah is a hearty soup featuring seasonal vegetables like butternut squash and fresh spinach, paired with tender cheese or spinach-filled tortellini. Ready in just 40 minutes, it’s perfect for crisp autumn nights and feeds up to 6. This recipe combines the warm earthiness of thyme and rosemary with the comforting textures of tortellini and slow-simmered squash.
When I first tested this dish on my husband Sam during a cold October evening, the look of pure satisfaction on his face convinced me it was a keeper. Its blend of flavors and textures feels like autumn in a bowl.
Table of Contents
- Why is Autumn Tortellini Soup ideal for fall?
- What ingredients do you need for Autumn Tortellini Soup?
- How do you make Autumn Tortellini Soup step by step?
- Frequently Asked Questions About Autumn Tortellini Soup
Why is Autumn Tortellini Soup ideal for fall?
Autumn Tortellini Soup is ideal for fall because it’s loaded with warm, hearty flavors, seasonal ingredients, and quick prep time. The combination of vegetables and tortellini makes it a nutritious and satisfying one-pot meal.
- Seasonally inspired: Butternut squash and spinach are fall staples, adding vibrant color and nutrients.
- Quick and easy: Prep and cooking total just 40 minutes — a lifesaver on busy evenings.
- Versatile: Cheese or spinach tortellini makes it customizable for different dietary preferences.
- Balanced: Packed with veggies, protein, and fiber, this soup hits multiple nutrition checkboxes.
What ingredients do you need for Autumn Tortellini Soup?
To make Autumn Tortellini Soup, you’ll need simple pantry staples plus fresh vegetables and tortellini. Here’s the complete list:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup butternut squash, peeled and diced
- 1 cup fresh spinach, chopped
- 1 package (9 ounces) refrigerated tortellini (cheese or spinach)
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Butternut squash stands out as the star ingredient, offering a creamy texture and subtle sweetness that complements the herbs and tortellini perfectly.
How do you make Autumn Tortellini Soup step by step?
Making Autumn Tortellini Soup is simple: sauté vegetables, simmer the broth, and finish with tortellini and spinach. Follow these steps:
Step 1 — Start with olive oil
In a large pot, heat 2 tablespoons of olive oil over medium heat.
You might also enjoy our cozy autumn wild rice soup.
Step 2 — Sauté onion
Add the diced onion and sauté until translucent, about 5 minutes.
Step 3 — Soften vegetables
Stir in garlic, carrots, and celery, cooking for an additional 3-4 minutes until softened.
Step 4 — Add herbs
Add the thyme and rosemary, stirring for about 1 minute until fragrant.
Step 5 — Simmer the broth
Pour in vegetable broth and stir in diced tomatoes and butternut squash. Bring to a boil, then reduce heat and simmer for 15 minutes or until squash is tender.
For more ideas, check out our creamy tortellini soup.
Step 6 — Cook tortellini
Stir in the tortellini and let it cook for 5-7 minutes until fully cooked.
Step 7 — Finish with spinach
Add chopped spinach and cook for an additional 2 minutes until wilted.
Step 8 — Season and serve
Season with salt and pepper, then serve hot. Garnish with Parmesan cheese if desired.
Frequently Asked Questions About Autumn Tortellini Soup
Can I use frozen tortellini?
Yes, frozen tortellini works well. Just add a couple of extra minutes to the cooking time to ensure they cook through.
Looking for something similar? Try our white bean soup.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I make it vegan?
Yes, substitute the tortellini with vegan pasta and omit Parmesan cheese for a plant-based option.
What other greens can I use?
Instead of spinach, try kale or Swiss chard for a heartier texture and similar flavor profile.
Is this soup freezer-friendly?
No, tortellini doesn’t freeze well as it may become mushy upon reheating. Prepare smaller batches instead.
Autumn Tortellini Soup
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, carrots, and celery, cooking for another 3-4 minutes until vegetables begin to soften.
- Add the dried thyme and rosemary, stirring until fragrant, about 1 minute.
- Pour in the vegetable broth and add the diced tomatoes and butternut squash.
- Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes, or until the squash is tender.
- Stir in the tortellini and cook for an additional 5-7 minutes, or until the tortellini are cooked through.
- Add the chopped spinach and cook for another 2 minutes until wilted.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
