This pumpkin tomato soup with tortellini is an easy autumnal soup that you can whip up for a quick meal on a cold night.
Canned pumpkin and tomatoes are a match made in heaven in this easy soup recipe.
I love adding canned pumpkin to soups, curries, chili, and sauces. It adds a subtle sweetness and rounds out the nutrition of any meal. It’s high in fiber, making any meal feel just a little heartier.
This pumpkin tomato soup with tortellini is the perfect autumnal meal. It’s spicy and hearty, and you don’t need many ingredients to make it.
What you need
Soup aromatics: You’ll use a shallot, garlic, Calabrian chili peppers, and dry thyme. If you don’t have Calabrian chili peppers, you can use crushed red pepper to taste. You can also add Italian seasoning if you prefer, but I find dry thyme gets the job done and lets the flavors of the other ingredients shine.
Crushed tomatoes: I use crushed tomatoes, but you can also use diced or whole peeled tomatoes. You may need to blend the soup at the end unless you don’t mind it chunky!
Canned pumpkin: Just make sure you buy plain pumpkin purée; you don’t want it to taste like pumpkin pie!
Honey: This will add a nice sweetness to round out any acidity from the tomatoes.
Chese tortellini: Okay, technically, I used tortelloni, the larger cheesy cousin of tortellini. You can use any small stuffed pasta here, though. Mini ravioli would be delicious, or you can use a meat-based tortellini.
Fresh basil: I add a few fresh basil leaves for serving, but minced parsley would also be delicious.
How to make it
Step 1: It starts with the soup aromatics. Fry the aromatics in layers. I start with shallot, then add garlic, thyme, and I finish with a quick sizzle of the Calabrian chili peppers.
Step 2: From there, add the tomatoes, pumpkin, and water. Add salt and honey. Pour in water and bring to a boil. Reduce the heat and simmer for about 30 minutes.
Step 3: As the soup finishes simmering, cook the tortellini in a separate pot until they float. Drain them and add them right to the pumpkin-tomato soup.
That’s it! From there, you’re ready to ladle the soup into bowls. Finish with fresh basil leaves, and if you’re feeling extra decadent, sprinkle grated Parmesan cheese on top.
Community-tested and community-approved. Here’s what Tasters are saying about this recipe.
“Loved loved loved this soup!!
Seasonal with a little flair. The Calabrian chili peppers left a little heat on the tongue but nothing that ruins your palate. The combo of pumpkin and tomato was something I wasn’t sure about, but I am sold after this recipe. A little sweetness from the honey and the heartiness from the tortellini elevate this soup.
–Macie S., Independent Recipe Tester
“It was delicious!
It was surprisingly spicy, but I can still taste the sweetness from the honey and pumpkin. I topped it with sour cream and basil!
Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Once hot, add the shallot and sauté for 3 to 4 minutes until it softens. Add the garlic and thyme and cook for 1 minute until fragrant.
Add the Calabrian chili peppers and stir to coat the aromatics.
Simmer the soup:
Add the crushed tomatoes and canned pumpkin. Season with 1 teaspoon salt and 1 tablespoon honey. Pour in the water and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes. Taste and add more salt, pepper, and honey to taste.
Cook the tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook until they float, about 2 to 3 minutes, depending on the brand. Drain.
Finish the soup:
Taste the soup and season again to your preferences. Add the cooked tortellini. Turn off the heat.
To serve:
Spoon the soup into bowls. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy!
I’m Kylie, and I started Tried & True to share easy, elegant recipes you can make any day of the week. All the recipes on this site are developed, written, tested, and tasted by me. Whether you’re here to cook or to learn, there will be a spot for you at the table.
