Tuscan Tortellini Chicken Soup Served in A Roasted Pumpkin

Fall is one of my favorite seasons not only for the changing colors and cooler weather, but all the fun recipes.

This soup is delicious and easy to make. While it is perfect for any time of year, it looks incredible when served in a roasted pumpkin for that fall flair. Can we be more extra?

I served this Tuscan Tortellini Chicken Soup in a roasted pumpkin for my American-Themed Halloween Dinner party this year. I highly recommend you give it a try.

Servings and Nutritional Facts

You know I love great food but also love making choices that improve my health and fitness.

That’s why I make certain substitutes in my recipes (i.e. plain nonfat greek yogurt instead of sour cream) so I can get great taste while meeting my goals.

This recipes makes 13 one cup servings. Yes, 13. How fun is that for Halloween??

I add the recipe into MyFitnessPal to quickly and efficiently calculate the nutritional facts per serving. They are as follows:

  • Servings: 13
  • Calories: 218
  • Total Fat: 6.5g
  • Total Carbohydrates: 21.1g
  • Protein: 16.6g
  • Dietary Fiber: 2.3g
  • Sugar: 5g
  • Sodium: 501.7mg
  • Cholesterol: 54.3g


  • Pumpkin (carved out)
  • Cheese Tortellini (16 oz)
  • Shredded Rotisserie Chicken (15 oz)
  • Cooking oil of choice (2 tablespoons) — one tablespoon is to coat the pumpkin, one tablespoon is to coat the tomatoes.
  • Chicken Broth (7 oz)
  • Nonfat Plain Greek Yogurt (170 grams) – I use Oikos brand
  • Can of Tomato Soup – I use Healthy Request Tomato by Campbells
  • 2% Milk (1 cup)
  • Finely Shredded Cheese (28g) — I used fiesta Blend Reduced Fat Cheese by Great Value
  • Tomato Paste – I used 3/4ths of the can but next time I’ll use the full can
  • Fresh baby spinach (4 cups)
  • Fresh tomatoes (3-4 full tomatoes)
  • Italian Seasoning (4 tablespoons or to taste)
  • Garlic Power (1 tablespoon or to taste)
  • Red pepper chili flakes (1 teaspoon or to taste)
  • Onion Powder (1 teaspoon or to taste)
  • Salt and Pepper to taste

Cooking Instructions

About 90 minutes before you want to serve, preheat oven to 400 degrees.

Coat the outside and inside of your pumpkin with cooking oil. Line a baking sheet with foil, place the pumpkin on the baking sheet and place in the oven for 30 – 60 minutes (this depends on the size of your pumpkin).

NOTE: Don’t let the pumpkin get overly cooked so that it starts to lose its form or the bottom of pumpkin may fall out. You’re roasting it to get it to darken. Turn on low broil a few minutes before taking out.

Add the chicken broth, greek yogurt, tomato soup, milk, and tomato paste into your cooking pot. Turn onto Medium – High heat. Stir until well mixed.

Add in the spices: Italian seasoning, garlic power, red pepper chili flakes, onion power, salt and pepper.

Add the baby spinach leaves and stir. The heat from the liquid will wilt them.

Add the cheese.

Bring the soup to a low boil and add in the tortellini.

Cook for a couple minutes until the tortellini begins to soften.

Turn the heat down to low and add the shredded chicken.

Let the soup simmer while the pumpkin continues to roast. Keep on low heat as to not overcook the tortellini.

Remove the pumpkin from the oven and place the pumpkin on a plate. Choose a plate that is just large enough for the the pumpkin to completely set on. You don’t want a plate that is much larger in circumference than the pumpkin.

Place the tomatoes on the baking sheet and cover with cooking oil.

Place the tomatoes in the over at 400 degrees and cook for 15-20 minutes or until they are cooked and turning darker. Place on broil if need be. The tomatoes will keep their shape but will be soft to touch.

Remove the tomatoes from the oven, cut them into chunks, and add into the soup.

Pour the soup into the pumpkin.

Place the plate on the dinner or serving table.

Decorate around the pumpkin with straw, smaller pumpkins, gourds, and whatever your heart desires.

Invite friends and family for an impressive dinner party!

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