When the weather turns cold, we keep coming back to this butternut squash tortellini soup. It comes together faster than takeout and tastes like you put in real effort. It uses store-bought butternut squash soup as a shortcut base and adds cheese tortellini for substance. But the move that turns it from fine to genuinely great is finishing each bowl with a drizzle of lemon-infused olive oil. The brightness cuts through the rich squash and adds just enough acid to balance everything out.
Ingredients
- 1 container (32 oz) butternut squash soup
- 1 package (9 oz) fresh cheese tortellini
- 1 cup water or low-sodium chicken stock
- 2 tablespoons half-and-half
- 1 tablespoon Kofinas Lemon Zest Infused Olive Oil, plus more for drizzling
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- Optional: grated Parmesan cheese and fresh parsley for serving
Serves 4.
How to Make It
- Combine the butternut squash soup, water (or stock), half-and-half, lemon olive oil, salt, turmeric, and pepper in a medium pot. Set over medium-high heat and stir to combine.
- Bring the mixture to a gentle boil, then reduce to a simmer. Add the cheese tortellini and cook for 3-5 minutes, or according to the package directions, until the tortellini float and are tender.
- Taste and adjust seasoning. Add more salt or a squeeze of lemon if needed.
- Serve immediately. Ladle into bowls and finish each with an extra drizzle of Kofinas Lemon Zest Infused olive oil, a sprinkle of grated Parmesan, and fresh parsley.
Tips for the Best Soup
Use a high-quality squash soup base. Since this recipe is built on store-bought soup, the quality of that base matters. Look for one made with real butternut squash and minimal added sugar.
Don't overcook the tortellini. Fresh tortellini cook fast. Usually 3-5 minutes. Pull them off the heat as soon as they float and feel tender. Overcooked tortellini split open and turn mushy.
Finish with lemon olive oil, not before. Adding the lemon olive oil at the end keeps its bright citrus notes intact. If you cook it in, the heat dulls the flavor.
Frequently Asked Questions
Can I use frozen tortellini instead of fresh?
Yes. Just adjust the cooking time. Frozen tortellini usually need 5-7 minutes in simmering soup. Add them straight from the freezer (no need to thaw) and watch for them to float.
How do I make this soup vegetarian or vegan?
Use vegetable stock instead of chicken stock and look for a dairy-free butternut squash soup base. Swap the half-and-half for coconut milk or oat cream, and use vegan tortellini (usually filled with spinach and tofu).
What goes well with butternut squash tortellini soup?
Serve with crusty bread or focaccia, a simple arugula salad with lemon olive oil, or roasted vegetables on the side. A glass of dry white wine like Sauvignon Blanc rounds out the meal nicely.
How long does this soup last in the fridge?
Store leftovers in an airtight container for up to 3 days. The tortellini will absorb some liquid as it sits, so you may want to add a splash of stock when reheating to loosen the soup back up.
Weeknight Cozy in 20 Minutes
This is the kind of recipe to keep in your back pocket for cold weeknights when cooking from scratch feels like a lot. The shortcut base does the heavy lifting; the lemon olive oil finishing drizzle is what makes people ask for the recipe. Our Lemon Zest Infused Olive Oil is a single-origin, monovarietal Koroneiki EVOO infused with dry lemon zest. It brightens soups, salads, and roasted vegetables with one drizzle. Pair it with our Extra Virgin Olive Oil from Crete for a complete kitchen pairing. Explore our full Infused Olive Oils collection for more finishing oils.
