If you’re searching for a soul-soothing dinner that brings together all your cold-weather cravings, look no further than Sausage Butternut Squash Tortellini Soup. This recipe is a glorious medley of savory sausage, sweet butternut squash, pillowy cheese tortellini, fresh spinach, and a splash of cream, creating comfort food that hits every note. It comes together in under an hour but tastes like it simmered all day, making it the kind of cozy meal you’ll want to revisit all season long.
Ingredients You’ll Need
Every ingredient in this soup is thoughtfully chosen, working together to create that signature Sausage Butternut Squash Tortellini Soup flavor and texture. You’ll love how these everyday items transform into something truly special!
- Italian sausage: Brings bold, savory depth—feel free to choose mild or spicy for your ideal flavor profile.
- Olive oil: Adds richness and ensures those aromatics glide around the pot smoothly (use if sausage is lean).
- Onion: Essential for a sweet and savory base; it builds all the best soup flavors.
- Garlic: Freshly minced, it gives that irresistible, classic Italian aroma.
- Dried sage (or fresh): A woodsy, fragrant herb that pairs perfectly with squash and sausage.
- Dried thyme: Adds an earthy layer for complexity with minimal effort.
- Crushed red pepper flakes (optional): For a gentle heat that wakes up the tastebuds.
- Chicken broth: The essential, flavor-packed base for a rich, savory soup.
- Butternut squash (fresh or frozen): Supplies bright color and sweet, nutty creaminess.
- Diced tomatoes: Adds brightness and a subtle tang you’ll notice with every spoonful.
- Refrigerated cheese tortellini: Pillowy pasta packed with cheese, elevating this from soup to a hearty meal.
- Heavy cream (or half-and-half): For the perfect luxurious, velvety finish.
- Fresh spinach (or kale): Delivers a pop of green and extra nutrition; both work beautifully.
- Salt and black pepper: Customizes the final seasoning just to your liking.
- Freshly grated Parmesan cheese: The must-have final flourish for extra savory elegance.
How to Make Sausage Butternut Squash Tortellini Soup
Step 1: Brown the Sausage
In a large pot or Dutch oven, begin by cooking the Italian sausage over medium heat. Let it brown and sizzle until it’s deliciously crisp around the edges—this is where much of the soup’s deep flavor starts. If you’re using lean sausage and things start to stick, just add a splash of olive oil. Once nicely browned, tilt the pot and scoop out excess fat if there’s a lot, but keep a little for that authentic flavor.
Step 2: Sauté Onion, Garlic, and Spices
Add your diced onion to the pot and let it soften in the sausage drippings, stirring often for even golden edges. After a few minutes, toss in the minced garlic along with sage, thyme, and (if you’re after a gentle kick) red pepper flakes. Fragrant and savory, this quick step transforms everything into a deeply aromatic soup base.
Step 3: Simmer with Broth, Squash, and Tomatoes
Pour in the chicken broth, diced tomatoes (juice and all!), and those bright cubes of butternut squash. Increase the heat just until everything comes to a gentle boil, then lower it, pop the lid on, and let this colorful trio simmer. In about 15 to 20 minutes, the squash will be fork-tender and the kitchen will smell like pure autumn magic.
Step 4: Add Tortellini and Cook Until Tender
Stir in the cheese tortellini, making sure each one gets a good bath in the flavorful broth. Let them cook according to the package directions—typically five to seven minutes. The tortellini will float to the top and turn perfectly tender, soaking up all the soup’s flavor as they cook.
Step 5: Finish with Cream and Greens
Reduce the heat to low and swirl in the heavy cream (or half-and-half for a lighter touch). Add the fresh spinach or kale, and give everything a gentle stir. In just a few minutes, the greens will wilt and the soup will turn thick, creamy, and beautifully speckled with color.
Step 6: Taste and Serve
Taste your masterpiece and adjust with salt and pepper as needed. Ladle the Sausage Butternut Squash Tortellini Soup generously into bowls. Just before serving, shower each portion with plenty of grated Parmesan—it’s the savory final note that’ll have everyone asking for seconds.
How to Serve Sausage Butternut Squash Tortellini Soup
Garnishes
This soup shines brightest with a generous handful of freshly grated Parmesan sprinkled on top. For extra color and zing, try a little chopped fresh parsley, a drizzle of good olive oil, or just a dusting of black pepper before serving. Any of these will add that final touch of flavor and flair!
Side Dishes
The best sidekicks for your Sausage Butternut Squash Tortellini Soup are a warm, crusty baguette for dunking or some garlic bread to soak up every last drop. A simple green salad with balsamic vinaigrette also brings just the right freshness and tang alongside your hearty bowl.
Creative Ways to Present
For a festive touch, try serving this soup in hollowed-out mini pumpkins or squash bowls. It also looks stunning ladled into rustic Dutch oven pots or wide, shallow soup bowls with swirling cream hearts on top. Don’t forget a sprinkle of microgreens or toasted pumpkin seeds for crunch and visual contrast!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Sausage Butternut Squash Tortellini Soup to airtight containers and refrigerate for up to 3 days. Keep in mind that the tortellini may continue to absorb the broth, so you might find the soup thickens a bit in the fridge. A quick splash of broth or water when reheating will bring it right back to its original cozy texture.
Freezing
For best texture, freeze the soup before adding the tortellini and greens. When ready to serve, reheat the base until simmering, then add fresh tortellini and spinach or kale, cooking just until tender. This way, everything stays perfectly al dente and vibrant.
Reheating
Gently warm the soup over low to medium heat on the stove, stirring often so the creamy base doesn’t scorch. If you reheated from frozen or the soup is super thick, simply add extra broth or water to loosen it up. Avoid bringing it to a rapid boil once the cream or dairy is in to prevent curdling.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage is a wonderful lighter alternative and still delivers plenty of rich, savory flavor. Just be sure to add a bit of olive oil if it’s extra lean, so nothing sticks during browning.
Is there a way to make this soup dairy-free?
Yes, you can easily make this Sausage Butternut Squash Tortellini Soup dairy-free by skipping the cream and Parmesan, and using a plant-based tortellini. Substitute your favorite non-dairy milk for cream, but keep in mind it won’t be quite as rich.
Will gluten-free tortellini work in this soup?
Gluten-free tortellini is a fantastic swap if you’re avoiding gluten. Stir them in carefully and watch the cooking time, as some brands cook faster and are more delicate.
Can I use frozen butternut squash?
Frozen cubed butternut squash works perfectly and doesn’t even need to be thawed! Just add it straight to the pot and simmer a minute extra if needed until tender.
Why did my soup thicken overnight?
This is totally normal; tortellini soak up broth as they sit, making leftovers thicker. When you reheat, simply add a splash or two of chicken broth or water to bring your Sausage Butternut Squash Tortellini Soup back to the perfect consistency.
Final Thoughts
If you love a cozy, flavor-packed meal that comes together quickly and feeds the soul, you’ll absolutely adore Sausage Butternut Squash Tortellini Soup. I hope this recipe brings as much comfort and joy to your table as it does to mine. Be sure to give it a try—it could just become your new fall and winter tradition!
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Sausage Butternut Squash Tortellini Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Dairy-Free
Description
A creamy, hearty soup made with savory Italian sausage, sweet butternut squash, cheese-filled tortellini, and fresh spinach. Comfort food in a bowl that’s ready in under an hour!
Ingredients
Italian Sausage:
1 lb
Olive Oil:
1 tablespoon (if needed)
Onion:
1 small, diced
Garlic cloves:
2, minced
Dried Sage:
1 teaspoon (or 1 tablespoon fresh, chopped)
Dried Thyme:
1 teaspoon
Crushed Red Pepper Flakes:
1/2 teaspoon (optional)
Chicken Broth:
4 cups
Butternut Squash:
2 cups, peeled and diced (fresh or frozen)
Diced Tomatoes:
1 can (14 oz)
Cheese Tortellini:
1 package (9 oz, refrigerated)
Heavy Cream:
1/2 cup (or half-and-half)
Spinach:
2 cups fresh (or kale)
Salt and Black Pepper:
to taste
Parmesan Cheese:
Freshly grated, for serving
Instructions
- Cook Sausage: In a large pot, cook sausage over medium heat until browned. Remove excess grease if needed.
- Sauté Onion: Add diced onion and sauté until softened. Stir in garlic, sage, thyme, and red pepper flakes; cook for 1 minute.
- Add Broth and Vegetables: Pour in chicken broth, diced tomatoes, and butternut squash. Bring to a boil, then simmer until squash is tender.
- Cook Tortellini: Stir in tortellini and cook per package instructions.
- Finish Soup: Reduce heat, stir in cream and spinach. Let spinach wilt for a few minutes. Season with salt and pepper.
- Serve: Ladle into bowls, top with Parmesan, and enjoy!
Notes
- Swap spinach for kale for a heartier green.
- For a lighter version, use turkey sausage and half-and-half instead of heavy cream.
- The soup thickens as it sits—add more broth if reheating.
- Best served fresh since tortellini can soften over time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
