I absolutely love this Butternut Squash & Sausage Tortellini Soup Recipe because it’s the perfect bowl of cozy comfort and a little bit of gourmet magic all in one pot. The sweet butternut squash pairs beautifully with the savory Italian sausage, while the tender tortellini adds a fun, chewy twist that your whole family will enjoy. Whenever I’m craving something hearty on a chilly evening, this is my go-to recipe that’s easy yet impressive.
What makes this Butternut Squash & Sausage Tortellini Soup Recipe special is how it balances creamy, rich flavors with fresh greens and a hint of spice from crushed red pepper. It’s great for meal prep because it reheats wonderfully, so you can enjoy it as leftovers or even freeze it for later. Trust me, once you try this recipe, you’ll find yourself craving it again and again.
Why You’ll Love This Recipe
- Rich and satisfying: The combination of sausage, cream, and tortellini creates a comforting and filling meal.
- One-pot wonder: Minimal cleanup and packed with layers of flavor all developed in one pot.
- Perfect balance: Sweet butternut squash meets savory sausage, with greens for freshness and spice to finish.
- Flexibility: Easy to customize with your favorite greens or tortellini types and ideal for batch cooking.
Ingredients You’ll Need
Each ingredient in this Butternut Squash & Sausage Tortellini Soup Recipe plays an important role, from the sweet squash to the hearty sausage and tender tortellini. When shopping, look for fresh, firm butternut squash and good-quality Italian sausage for the best flavor.
- Sweet Italian sausage: I find using sweet sausage balances nicely with the soup’s slight spice without overpowering it.
- Kosher salt and pepper: Essential for seasoning at different stages to build flavors.
- Olive oil: Optional, but useful if your sausage doesn’t release enough fat for sautéing veggies.
- Sweet onion: Diced finely to melt into the soup and bring natural sweetness.
- Garlic cloves: Fresh minced garlic gives a fragrant depth that’s hard to beat.
- Butternut squash: Cubed for tender bite and its natural sweetness that complements the sausage.
- Tomato paste: A little secret ingredient that enriches the broth with umami.
- Diced fire roasted tomatoes: Adds smoky, vibrant tomato flavor and texture.
- Parmesan rind: Don’t toss this if you get it from the cheese wedge – it infuses beautiful savory notes.
- Chicken stock: Use good-quality stock or broth for a rich soup base.
- Heavy cream: Brings luscious creaminess that rounds out the flavors perfectly.
- Kale or spinach: I usually use kale for its texture, but spinach works great too and wilts faster.
- Cheese tortellini: The star carbs – fresh or frozen both work well but cook gently.
- Parmesan cheese: For topping, adds a salty, nutty crunch.
- Crushed red pepper: Adds just the right kick when sprinkled on top.
Variations
I love how flexible this soup is, so I often switch things up depending on what’s in season or what my family prefers. Feel free to try different add-ins or make it work with what you have on hand.
- Spicy variation: When I want a little extra heat, I swap sweet sausage for spicy Italian sausage or add more crushed red pepper.
- Vegetarian version: Replace the sausage with mushrooms or plant-based sausage and use vegetable stock for a hearty meat-free delight.
- Green swap: Sometimes I use spinach instead of kale for a milder taste and a softer texture, especially when cooking for kids.
- Different tortellini: Cheese tortellini is classic, but I’ve tried spinach or mushroom-filled tortellini for a twist you’ll love.
How to Make Butternut Squash & Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage Perfectly
Heat a large pot over medium heat and add the sweet Italian sausage along with a generous pinch of kosher salt and pepper. Use a wooden spoon to break it apart as it cooks, stirring occasionally for about 6 to 8 minutes until it’s browned and cooked through. This browning step builds serious flavor, so take your time here and don’t rush it. If your sausage is pretty lean, add a tablespoon of olive oil before the next step to help sauté the veggies without sticking.
Step 2: Sauté the Veggies and Add Depth
Once the sausage is browned, stir in diced sweet onion, minced garlic, and cubed butternut squash with an extra pinch of salt and pepper. Cook, stirring often, for about 5 to 6 minutes until the onions and squash start to soften but aren’t mushy. Then stir in the tomato paste and let it cook a few more minutes — this step deepens the flavor and makes the soup taste richer than you’d expect.
Step 3: Build the Broth
Pour in the fire-roasted diced tomatoes, add the Parmesan rind, and then pour in 4 cups of chicken stock. Bring everything to a boil, then reduce to a simmer and cover the pot. Let the soup simmer gently for 15 to 20 minutes, allowing the squash to soften completely and the flavors to meld beautifully together.
Step 4: Add Cream, Greens, and Tortellini
Stir in the heavy cream, then add your choice of chopped kale or spinach. Finally, toss in the cheese tortellini and let everything cook together for about 5 minutes until the tortellini is tender but not falling apart. At this point, take a moment to decide if the soup needs a bit more liquid — if it looks too thick, stir in the remaining cup of chicken stock. The tortellini will soak it up, so it’s better to have a slightly thinner broth.
Step 5: Final Seasoning and Serve
Give your soup a taste and season with extra salt and pepper as needed. Serve it up immediately in bowls, topped with freshly grated Parmesan cheese and a sprinkle of crushed red pepper for just the right kick. This soup feels like a big, warm hug, especially when paired with good bread.
Pro Tips for Making Butternut Squash & Sausage Tortellini Soup Recipe
- Don’t skip browning the sausage: The savory depth from properly browned sausage makes the whole soup sing.
- Use the parmesan rind: Adding the rind during simmering infuses lovely savoriness without extra effort.
- Tortellini timing: Add the tortellini last and cook just until tender to avoid mushy pasta.
- Adjust liquid last: You can always add more stock later to get your desired soup consistency, so hold back initially.
How to Serve Butternut Squash & Sausage Tortellini Soup Recipe
Garnishes
I always grab freshly grated Parmesan for topping and some crushed red pepper flakes to sprinkle over each bowl—just enough for a slight kick without overwhelming the comforting flavors. Sometimes, I also toss on a few fresh basil or parsley leaves if I’ve got them on hand for a fresh pop.
Side Dishes
Crusty bread or garlic toast is my favorite side because it’s perfect for dipping into this thick, creamy soup. A simple green salad works well too if you want a lighter complement to the richness.
Creative Ways to Present
For dinner parties, I like to serve the soup in mini bread bowls—kids and adults alike find that super fun! Another idea is layering the soup with a crunchy Parmesan crisp on top for a delightful textural contrast.
Make Ahead and Storage
Storing Leftovers
I store leftovers in a sealed airtight container in the fridge, and the soup keeps beautifully for 3 to 4 days. Just keep the tortellini submerged to avoid drying out. Before storing, I usually wait for it to cool slightly to prevent condensation making it watery.
Freezing
I’ve successfully frozen this soup, but I recommend leaving the tortellini out if you plan to freeze it, then cooking fresh tortellini when reheating. Freeze in a sturdy container or heavy-duty freezer bags for up to 3 months.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of chicken stock or water if it looks too thick or if the tortellini has absorbed too much liquid. Avoid microwave reheating if possible, as it can make the tortellini tough.
FAQs
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Can I make this Butternut Squash & Sausage Tortellini Soup Recipe vegetarian?
Absolutely! Swap the sweet Italian sausage for mushrooms, plant-based sausage, or even extra beans, and use vegetable broth instead of chicken stock. The soup will still have great depth of flavor and comforting texture.
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What’s the best type of tortellini to use?
Cheese tortellini works perfectly because it melts quietly into the creamy broth. You can also try spinach or mushroom-filled varieties if you want a flavor twist. Fresh or frozen both cook up well—just watch timing closely.
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Can I prepare the soup in advance?
Yes! This soup stores well and tastes even better the next day once the flavors meld. If making ahead, cook the tortellini right before serving to avoid it becoming mushy.
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How can I thicken the soup if it seems too watery?
You can simmer it uncovered a little longer to reduce the broth or add a slurry of cornstarch and water to thicken quickly. Also, keep in mind the tortellini will absorb some liquid, thickening it naturally as it sits.
Final Thoughts
When I first tried this Butternut Squash & Sausage Tortellini Soup Recipe, I was blown away by how such simple ingredients could come together to create something so warm, flavorful, and satisfying. It’s become a staple in my kitchen, perfect for weeknights and weekends alike. I truly hope you enjoy making and sharing this soup as much as my family and I do—it’s like a hug in a bowl, and you deserve that kind of goodness in your life!
Print
Butternut Squash & Sausage Tortellini Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting Butternut Squash & Sausage Tortellini Soup featuring sweet Italian sausage, tender butternut squash, kale, and cheesy tortellini in a creamy tomato broth, perfect for a cozy meal.
Ingredients
Sausage and Vegetables
- 1 pound sweet Italian sausage
- Kosher salt and pepper to taste
- 1 tablespoon olive oil (if needed)
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 2 ½ cups cubed butternut squash
Soup Base
- 1 tablespoon tomato paste
- 14 ounces diced fire roasted tomatoes
- 1 parmesan rind
- 4 to 5 cups chicken stock
- ¾ cup heavy cream
Greens and Pasta
- 3 cups chopped kale or spinach
- 8 to 12 ounces cheese tortellini
Toppings
- Parmesan cheese, for topping
- Crushed red pepper, for topping
Instructions
- Brown the Sausage: Heat a large pot over medium heat and add the sweet Italian sausage along with a big pinch of salt and pepper. Break the sausage apart with a spoon and cook until golden brown and fully cooked through, about 6 to 8 minutes.
- Sauté Vegetables: If the pot seems dry, add 1 tablespoon olive oil. Add the diced onion, minced garlic, and cubed butternut squash along with another generous pinch of salt and pepper. Cook while stirring often until the onions and squash have softened slightly, about 5 to 6 minutes.
- Add Tomato Paste and Liquids: Stir in 1 tablespoon tomato paste and cook for a few minutes to deepen the flavor and color. Then add 14 ounces diced fire roasted tomatoes, the parmesan rind, and 4 cups of chicken stock. Bring the soup to a boil, then reduce heat to a simmer. Cover and let it simmer gently for 15 to 20 minutes until the squash is tender.
- Finish the Soup: After simmering, stir in ¾ cup heavy cream followed by 3 cups chopped kale or spinach. Add 8 to 12 ounces cheese tortellini and cook for about 5 minutes until the tortellini is tender and cooked through. If needed, add the additional 1 cup chicken stock to adjust the broth consistency, remembering tortellini will absorb liquid as it sits.
- Season and Serve: Taste the soup and add additional salt and pepper if desired. Serve the soup immediately garnished with grated parmesan cheese and crushed red pepper for a little heat.
Notes
- Using fire roasted tomatoes adds a smoky depth to the soup.
- Substitute kale with spinach for a milder flavor and softer texture.
- For a vegetarian version, omit the sausage and use vegetable stock, increasing the olive oil to sauté vegetables.
- Leftovers can be refrigerated for up to 3 days; tortellini may absorb more broth upon storage.
- Adjust crushed red pepper to suit your preferred spice level.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 430
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg
