Creamy Pumpkin Tortellini Soup with Cheesy Garlic Breadsticks

This rich, velvety pumpkin tortellini soup is the ultimate fall comfort food, elevated by savory herbs and served with warm, pull-apart cheesy garlic breadsticks perfect for dunking.

Prep

15 min

Cook

25 min

Total

40 min

Makes

6-8

Ingredients

Check off each one as you gather it.

• 2 tablespoons (28 g) unsalted butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups (946 ml) chicken broth
• 15 ounces (425 g) can pumpkin puree (not pie filling)
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 cup (240 ml) heavy cream
• 19 ounces (538 g) package refrigerated cheese tortellini
• 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped, for garnish
• 1 pound (450 g) pre-made refrigerated breadstick dough
• 1/4 cup (56 g) unsalted butter, melted
• 2 cloves garlic, minced (for breadsticks)
• 1 cup (112 g) shredded mozzarella cheese
• 1/4 cup (25 g) grated Parmesan cheese (for breadsticks)

Instructions

1. 01

   Melt 2 tablespoons unsalted butter in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.

2. 02

   Stir in 3 cloves minced garlic and cook for another minute until fragrant. Pour in the chicken broth and bring to a simmer.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.