If you’re craving a cozy, comforting bowl of goodness that combines savory sausage, sweet butternut squash, and cheesy tortellini, you’re in for a treat with this Butternut Squash and Sausage Tortellini Soup Recipe. It’s a heartwarming dish that balances rich flavors with tender textures, perfect for chilly evenings or anytime you want a delicious hug in a bowl.
Why You’ll Love This Recipe
- Perfect Comfort Food: The warm blend of sausage, squash, and tortellini feels like a homemade hug with every spoonful.
- Nutrient-Rich Ingredients: Loaded with veggies like butternut squash and kale, it’s both hearty and wholesome.
- Simple Yet Impressive: Easy to make but full of layers of flavor that will wow family and friends alike.
- Versatile and Customizable: You can tweak the ingredients to suit your taste or dietary preferences without losing any of the magic.
Ingredients You’ll Need
This Butternut Squash and Sausage Tortellini Soup Recipe relies on simple, fresh ingredients that come together in harmony. Each one plays its part — from the rich, juicy Italian sausage to the sweet, creamy butternut squash, to tender tortellini and vibrant greens that bring color and nutrition.
- Sweet Italian Sausage: Adds a savory, slightly spiced flavor and a satisfying meaty texture.
- Butternut Squash: Brings a natural sweetness and beautiful orange hue to the soup while thickening the broth slightly.
- Onion and Garlic: Foundation flavors that create a fragrant, mouthwatering base.
- Tomato Paste and Fire Roasted Tomatoes: Inject rich umami and a touch of acidity to brighten the broth.
- Parmesan Rind: Secret ingredient that deepens the savory notes with a subtle nuttiness.
- Chicken Stock and Heavy Cream: Together they create a silky, comforting broth that coats every ingredient perfectly.
- Kale or Spinach: Adds freshness, texture, and a healthy green boost.
- Cheese Tortellini: The star pasta — soft, cheesy pockets that soak up all the delicious flavors.
- Parmesan Cheese and Crushed Red Pepper: Optional toppings that add a final punch of flavor and just the right amount of heat.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Butternut Squash and Sausage Tortellini Soup Recipe is how easy it is to make your own! Whether you want to swap out ingredients for dietary reasons or simply to mix things up, there’s plenty of room for creativity.
- Vegetarian Version: Replace the sausage with sautéed mushrooms or lentils and use vegetable broth for a meatless delight.
- Spicy Kick: Add extra crushed red pepper or a dash of cayenne powder to really light up your taste buds.
- Different Greens: Kale can be swapped with spinach, Swiss chard, or even escarole to change the texture and flavor subtly.
- Homemade Tortellini: If you’re feeling ambitious, use fresh homemade tortellini to elevate the soup to restaurant-quality comfort food.
How to Make Butternut Squash and Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium heat and adding the sweet Italian sausage seasoned with kosher salt and pepper. Break it apart with a wooden spoon and cook until golden brown and fully cooked through—about 6 to 8 minutes. This step builds a savory, flavorful base for the soup.
Step 2: Sauté the Vegetables
If the pot looks dry, add a tablespoon of olive oil before tossing in the diced onion, minced garlic, and cubed butternut squash, seasoned again with salt and pepper. Cook everything together, stirring often, until the onions become translucent and the squash starts to soften—about 5 to 6 minutes. This softening lets the flavors develop beautifully.
Step 3: Build the Broth
Stir in the tomato paste and let it cook for a few minutes to deepen its flavor and color. Next, pour in the fire-roasted diced tomatoes, drop in the parmesan rind, and add 4 cups of chicken stock. Bring this mixture to a boil, then reduce to a simmer. Cover and let it cook gently for 15 to 20 minutes to meld all those wonderful flavors.
Step 4: Add Cream, Greens, and Tortellini
Once your broth is rich and fragrant, stir in the heavy cream, followed by the chopped kale or spinach. Add the cheese tortellini and cook everything together for about 5 minutes, until the tortellini are tender. Taste the soup and if it feels too thick, add extra chicken stock—it’ll soften as it rests, so giving it a little extra broth is never a bad idea.
Step 5: Final Seasoning and Serving
Give the soup a good taste and adjust seasoning with salt and pepper as needed. Serve piping hot with a sprinkle of parmesan cheese and a pinch of crushed red pepper flakes to add that perfect zing to your bowl of comfort.
Pro Tips for Making Butternut Squash and Sausage Tortellini Soup Recipe
- Choose Quality Sausage: Using a good sweet Italian sausage makes all the difference in flavor depth—don’t skimp on this key ingredient.
- Don’t Skip the Parmesan Rind: Adding the rind to the soup while it simmers infuses a subtle, nutty umami flavor you’ll notice immediately.
- Pick the Right Tortellini: Fresh or refrigerated cheese tortellini works best for texture; dried ones can be used but may take longer to cook.
- Avoid Overcooking Greens: Add the kale or spinach towards the end to keep a nice crispness and vibrant color.
How to Serve Butternut Squash and Sausage Tortellini Soup Recipe
Garnishes
Simple garnishes like freshly grated parmesan cheese and a sprinkle of crushed red pepper flakes elevate this soup beautifully. A drizzle of good olive oil or a few fresh basil leaves can add a lovely aroma and extra flavor layers that make the experience even more memorable.
Side Dishes
This soup pairs wonderfully with crusty artisan bread, garlic breadsticks, or a fresh green salad with a tangy vinaigrette. The bread is perfect for dipping, while a crisp salad balances the creamy richness of the soup.
Creative Ways to Present
Serve the soup in rustic stoneware bowls for a cozy feel or individual mini cast-iron pots to impress guests. You can also float fresh herb sprigs like thyme or rosemary right on top for a pretty, fragrant touch that delights the senses before the first bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day! Just give it a good stir before reheating.
Freezing
This soup freezes well if you hold off on adding the cream and greens before freezing. Freeze the main broth and sausage mixture in portions, then add cream and greens fresh when you reheat for the best texture and flavor.
Reheating
Warm leftovers gently over medium-low heat, stirring occasionally. If the soup thickened too much in the fridge, add a splash of chicken stock or water to loosen it back up. Add fresh greens and cream near the end of reheating for maximum freshness and vibrancy.
FAQs
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Can I use turkey sausage instead of sweet Italian sausage?
Absolutely! Turkey sausage is a great leaner option, but keep in mind it has less fat and flavor, so you might want to add a little extra seasoning or a splash of olive oil to compensate.
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Is it okay to substitute frozen tortellini for fresh?
Yes, frozen tortellini works perfectly in this soup—just keep an eye on cooking time as it might take a minute or two longer to become tender compared to fresh.
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Can I make this soup vegan?
To make it vegan, swap sausage with plant-based crumbles or mushrooms, use vegetable broth, replace heavy cream with coconut milk or cashew cream, and omit the cheese or use vegan parmesan alternatives.
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What if I don’t have a parmesan rind?
If you don’t have a parmesan rind, you can still build great flavor with extra parmesan cheese stirred in at the end or use a parmesan bouillon cube or powder as a substitute.
Final Thoughts
This Butternut Squash and Sausage Tortellini Soup Recipe is truly a bowl of joy—easy enough for weeknights but impressive enough for guests. Once you try it, I’m confident you’ll keep coming back to it for its irresistible flavors and cozy vibes. So, don’t wait—grab your ingredients and dive into a pot of warm, cheesy, flavorful comfort today!
PrintButternut Squash and Sausage Tortellini Soup Recipe
A hearty and comforting Butternut Squash & Sausage Tortellini Soup that combines savory Italian sausage, sweet roasted butternut squash, tender cheese tortellini, and vibrant greens in a creamy tomato broth. Perfect for a cozy meal, this soup balances rich flavors with nutritious ingredients and is topped with parmesan cheese and crushed red pepper for a delightful finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
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 1/2 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
- 3/4 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. Add the sweet Italian sausage along with a generous pinch of kosher salt and pepper. Break the sausage apart and cook until it turns golden and is fully cooked through, approximately 6 to 8 minutes.
- Sauté Vegetables: If the pot seems dry, drizzle in the olive oil. Add diced onion, minced garlic, and cubed butternut squash to the pot along with another generous pinch of salt and pepper. Stir frequently and cook for 5 to 6 minutes until the onions and squash soften slightly.
- Add Tomato Paste and Liquids: Stir in the tomato paste and allow it to cook for a few minutes to deepen in color and flavor. Pour in the diced fire roasted tomatoes, add the parmesan rind, and pour 4 cups of chicken stock into the pot. Bring the mixture to a boil, then reduce the heat to low, cover and let it simmer gently for 15 to 20 minutes.
- Incorporate Cream, Greens, and Tortellini: After simmering, stir the heavy cream into the soup. Add the chopped kale or spinach and then the cheese tortellini. Cook uncovered for 5 minutes until the tortellini is tender and cooked through. Add the extra cup of chicken stock at this stage if you prefer a thinner soup, keeping in mind that the tortellini will absorb liquid as the soup sits.
- Final Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve the soup immediately, topping each bowl with freshly grated parmesan cheese and a sprinkle of crushed red pepper for added heat and flavor.
Notes
- Use fire roasted tomatoes for a smoky depth of flavor in the broth.
- Substitute kale with spinach if preferred; both add a nice leafy texture.
- Adjust the amount of chicken stock to reach your desired soup consistency, especially after adding tortellini.
- Sausage can be swapped with ground turkey or chicken for a leaner option.
- The parmesan rind adds umami; consider saving rinds from other cheese uses to enrich soups like this.
