Fall Tortellini Soup
You say the word "soup," and my entire system instantly calms and resets. There is something about a steaming bowl with soft curls of vapor rising from it that brings me joy.
For this installment of Party for One, I wanted to lean into the quiet magic of feeling good. Right before putting this little gathering together, I was knocked out with the flu for two weeks—a stretch that kept me away from my usual rhythm and made me realize how easily I take feeling like myself for granted.
This Party for One fell on the exact day I finally started feeling like me again. To celebrate, I made a cozy, comforting soup layered with sweet roasted squash and salty pancetta, paired alongside a fresh, crisp apple salad. In so many ways, it was exactly what I needed. I hope it brings a little bit of that same comfort and restoration to you!
Why You'll Love This
Cozy, fall-forward flavors — Roasted butternut squash, warm thyme, and a touch of cream make this feel like autumn in a bowl.
Hearty but not heavy — A splash of cream rounds out the broth without making it overly rich.
Crispy pancetta and toasted pepitas on top — Little textural details that take this from simple soup to something special.
Great make-ahead potential — The broth base only gets better as it sits.
Key Ingredients
Roasted butternut squash — Roasting it separately concentrates its natural sweetness before it goes on top of the soup.
Pancetta — Crisped until golden, it adds a salty, savory crunch as a finishing topping.
Cheese tortellini — Cooked right in the broth, it makes the soup hearty and satisfying on its own.
Cream — Stirred in at the end for a touch of richness that rounds out the broth.
Thyme and crushed red pepper — Together they give the broth warmth and a gentle kick of heat.
Toasted pepitas — A crunchy, nutty garnish that adds the final layer of texture.
Fall Tortellini Soup
Prep time: 30 minutes | Cook time: 1 hour | Serves 2
Ingredients:
1 cup butternut squash, diced
2 tablespoons olive oil
½ large sweet onion, diced
½ red bell pepper, seeded and diced
1 cup carrots, sliced
2 cloves garlic, minced
32 ounces chicken broth (1 container)
8 ounces cheese tortellini (or your preferred filling)
¼ cup cream
3 tablespoons fresh parsley, chopped, plus more for garnish
1 teaspoon thyme
¼–½ teaspoon crushed red pepper, depending on your spice preference
¼ cup pepitas, toasted
2 ounces pancetta, diced
Parmesan cheese, for serving
Salt and pepper, to taste
Instructions:
Preheat to 425°F.
Toss the squash with the olive oil and place on a small foil-lined baking sheet. Season with salt and pepper and roast until soft and lightly browned, about 20–25 minutes.
In a large sauce pot or Dutch oven over medium heat, add a bit more olive oil and the onion. Sauté until softened and starting to turn golden. Then add the bell pepper, carrots, and garlic. Sauté until softened.
Add the chicken broth, thyme, crushed red pepper, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer for about 20 minutes, or longer, to let the flavors meld.
Meanwhile, add the pancetta to a cold, deep skillet and bring to medium heat. Cook until golden brown but not burnt, about 5–7 minutes. Using a slotted spoon, scoop the pancetta onto a towel-lined plate and set aside.
Turn the heat to medium on the pot and stir in the tortellini, stirring well so it doesn't stick together. Once the tortellini is cooked through, turn off the heat. Stir in the cream and parsley. Season with salt and pepper.
Fill your desired bowl with soup and top with the roasted butternut squash, pancetta, pepitas, Parmesan, and more parsley.
Tips for Success
Roast the squash on its own baking sheet so it browns and caramelizes rather than steaming in the soup pot.
Let the broth simmer the full 20 minutes (or longer) before adding the tortellini — this is what builds real depth of flavor.
Cook the pancetta in a cold skillet that heats up gradually; this renders the fat slowly for the crispiest result.
Stir the tortellini frequently once it's in the pot so the pieces don't stick together or to the bottom.
Add the cream off the heat, or at a gentle simmer, so it doesn't break or separate.
Ways to Serve It
As written, fully loaded — With all the toppings for the complete fall experience.
With cornbread — Perfect for soaking up the creamy broth.
With extra crushed red pepper — For those who like more heat.
As a lighter starter — Serve smaller portions as a first course for a fall dinner party.
Storage
Store leftover soup (without the toppings) in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, since the tortellini can become soft if boiled too hard. Store the pancetta, roasted squash, and pepitas separately and add fresh when reheating for the best texture.
Swaps and Substitutions
Butternut squash: Sweet potato or acorn squash both work well.
Pancetta: Bacon makes a good substitute.
Cheese tortellini: Any filling you prefer, such as spinach or mushroom, works here.
Cream: Half-and-half or whole milk can be used for a lighter soup.
Pepitas: Toasted pine nuts or sunflower seeds make a good substitute.