Save
This Butternut Squash Sausage Tortellini Soup is the kind of cozy dinner I turn to on chilly nights or when I want to warm a table full of friends. Creamy with a gentle sweetness from the butternut squash and just enough richness and spice from Italian sausage and cheese tortellini, it is a one-pot meal that brings everyone together. Whether you need comfort food on a busy weeknight or a bowl to impress company, this recipe is guaranteed to comfort and impress.
The first time I served this soup, my husband declared it his new favorite. Now it is my go-to meal when I want to make everyone at home happy without much fuss.
Ingredients
- Olive oil: adds flavor and keeps the sausage from sticking to the pot choose extra virgin for best taste
- Italian sausage: brings savory spice to the soup use sweet or spicy depending on your preference and look for fresh links from the butcher for the juiciest results
- Onion: brings sweetness and depth look for a firm onion with no soft spots
- Garlic: infuses the soup with warmth choose fresh cloves and mince them right before cooking
- Chicken broth: creates a rich base use low sodium for more control over the seasoning
- Butternut squash: adds creamy sweetness and color look for one that feels heavy for its size and has a hard skin
- Dried thyme: brings earthy notes choose fresh dried herbs for maximum fragrance
- Ground sage: gives a woodsy aromatic note best if fresh and fragrant
- Crushed red pepper flakes: add gentle heat adjust amount for more or less spice
- Heavy cream: creates a velvety finish look for cream with no additives for the purest taste
- Cheese tortellini: makes the soup hearty and comforting find fresh tortellini in the refrigerated section for best texture
- Salt and pepper: enhances all the flavors always taste and adjust before serving
- Fresh parsley (optional): for a fresh garnish adds a pop of color choose bright green leaves
Step-by-Step Instructions
- Brown the Sausage:
- Brown the sausage in olive oil over medium heat breaking it up with a spoon as it cooks so you get small even crumbles. This step builds rich flavor as the fat renders out and the meat browns.
- Sauté the Aromatics:
- Add diced onion and minced garlic to the pot with the sausage. Cook gently for about three minutes until the onion is translucent and the garlic smells fragrant. This creates a savory flavor base that will seep into every spoonful.
- Build the Soup Base:
- Pour in chicken broth and bring the mixture to a boil. Add cubed butternut squash dried thyme ground sage and a pinch of red pepper flakes. Reduce the heat to a gentle simmer to let the flavors meld while the squash softens. Simmer uncovered for fifteen to twenty minutes until the squash is fork tender.
- Blend for Creaminess:
- Blend the soup using a hand blender right in the pot until smooth or carefully blend in batches in a blender. The result should be silky and creamy with all the vegetables fully incorporated.
- Add Tortellini and Cream:
- Stir in heavy cream and cheese tortellini. Simmer for five to seven minutes until the tortellini are plump and tender. The creamy broth will cling to the pasta making every bite satisfying.
- Finish and Serve:
- Season with salt and pepper to your taste and sprinkle with fresh chopped parsley if you like. Serve piping hot in bowls for maximum comfort.
Save
The sausages are my favorite part of this soup. Spicy or sweet every batch is a bit different depending on which sausage I find at the shop. Last winter my youngest tried to eat all the sausage bits before I even finished ladling the soup into bowls and it made us all laugh.
Storage Tips
Leftovers keep well for up to three days in the fridge in a sealed container. To reheat gently simmer on the stove adding a splash of broth or cream if the soup has thickened. You can also freeze the soup before you add the tortellini then reheat and add pasta freshly when ready to serve for the best texture.
Ingredient Substitutions
Try turkey sausage or chicken sausage instead of pork. For a vegetarian version use plant based sausage and vegetable broth. You can swap out butternut squash for sweet potatoes or pumpkin. If you cannot find cheese tortellini any stuffed pasta will work.
Serving Suggestions
Serve this soup with a crusty bread or garlic toast to mop up the creamy broth. A green salad with a sharp vinaigrette makes a bright contrast to the soup’s richness. If you want to dress it up for dinner guests swirl in a little extra cream on top and sprinkle fresh herbs.
The Roots of the Recipe
Combining pasta sausage and squash in soup has Italian roots though this creamy American version is a true comfort food mashup. Tortellini in brodo is a classic Italian holiday dish but here pairing it with creamy blended squash and spicy sausage turns it into a meal in a bowl that anyone can enjoy year round.
Recipe FAQs
- → Can I substitute chicken sausage for Italian sausage?
Yes, chicken sausage works well and brings a lighter flavor while still complementing the butternut squash and tortellini.
- → Is it necessary to roast the butternut squash?
Roasting deepens the squash’s flavor and sweetness, but you can add it directly to the pot for convenience without sacrificing overall taste.
- → Can I use frozen tortellini?
Absolutely. Frozen tortellini can be added directly to the hot broth; just adjust the cook time as needed for tenderness.
- → How can I make this dish vegetarian?
Use vegetable broth, omit the sausage, and add extra vegetables such as mushrooms or spinach for more flavor and texture.
- → How do I store and reheat leftovers?
Cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.