Butternut 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
Units
Scale
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.
