If you crave a soul-warming, satisfying meal that’s as cozy as it is colorful, this Butternut Squash, Sausage and Tortellini Soup is calling your name! Creamy butternut squash mingles with savory sausage and chewy cheese tortellini in a hearty broth seasoned with comforting herbs. It’s as perfect for a festive dinner party as it is for an easy weeknight meal, delighting both soup lovers and pasta fans. With just a handful of familiar ingredients and a few simple steps, you’ll have a big pot of pure comfort ready to serve in under an hour—no shortcuts on flavor, and every spoonful feels like a celebration!
Ingredients You’ll Need
Let’s talk about the stars of this soup. Each ingredient is thoughtfully chosen to create layers of taste, color, and texture—nothing complicated, just the best of autumn flavors in one pot. Here’s what you’ll reach for:
- Olive oil: Rich and fruity, it’s the perfect base for sautéing and building flavor.
- Italian sausage (mild or spicy): Adds savory depth; go spicy for a little kick or mild for family-friendly comfort.
- Onion: Sweetens as it cooks and rounds out the soup’s base.
- Garlic: Brings in a fragrant, mouthwatering aroma.
- Butternut squash: Creamy, slightly sweet, and the heart of this soup—be sure to peel and cube for even cooking.
- Chicken broth: Provides the savory, seasoned backbone that ties everything together; use a good-quality broth for best results.
- Refrigerated cheese tortellini: Soft, pillowy pasta that makes the soup deliciously hearty and filling.
- Dried sage: Earthy and aromatic, pairs beautifully with both squash and sausage.
- Dried thyme: Lends a subtly floral touch that brightens every bite.
- Red pepper flakes (optional): For that little pop of heat—add as much or as little as you like.
- Salt and freshly ground black pepper: Essential seasonings to let all the flavors shine.
- Fresh parsley: Adds a fresh green note and a final burst of color on top.
How to Make Butternut Squash, Sausage and Tortellini Soup
Step 1: Brown the Sausage
Start by heating the olive oil in a large soup pot over medium heat. Once shimmering, add the sausage—either mild or spicy, depending on your mood—and break it up with a wooden spoon. Let it sizzle, turning every so often, until it’s beautifully browned and cooked through, about 6 to 8 minutes. Scoop out the sausage with a slotted spoon and set it aside for later; you’ll love the way it flavors the soup and leaves tasty bits in the pot!
Step 2: Sauté the Aromatics
In that same flavor-packed pot, add the chopped onion and minced garlic. The leftover sausage drippings will help caramelize and infuse them with even more taste. Sauté everything over medium heat until the onion goes from opaque to translucent and smells incredible—around 3 to 4 minutes. Don’t rush this step; it builds the soup’s savory backbone!
Step 3: Simmer the Squash and Broth
Add the peeled, cubed butternut squash right into the pot, followed by chicken broth, dried sage, thyme, and those optional red pepper flakes if you want a subtle warmth. Give it all a good stir, bring to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. The squash should be fork-tender and practically melt-in-your-mouth soft.
Step 4: Partially Purée
Using an immersion blender, whiz the soup right in the pot until it’s partly puréed—smooth in places but with plenty of squash chunks for texture. This step makes the Butternut Squash, Sausage and Tortellini Soup extra luscious and creamy without losing the character of those lovely veggie pieces.
Step 5: Add Sausage and Tortellini
Return the cooked sausage to the pot and add the cheese tortellini. Gently simmer until the tortellini are tender but not mushy, about 3 to 5 minutes. Give everything a taste, seasoning with salt and fresh ground black pepper until the flavors really pop. Ladle into bowls and get ready for rave reviews!
How to Serve Butternut Squash, Sausage and Tortellini Soup
Garnishes
A finishing touch makes all the difference! Shower each bowl with a sprinkle of fresh chopped parsley for color and herby freshness. For even more pizzazz, add a dusting of parmesan, a swirl of cream, or a pinch of extra red pepper flakes. Your Butternut Squash, Sausage and Tortellini Soup will look as inviting as it tastes.
Side Dishes
This soup is nearly a meal on its own, but it’s irresistible alongside crusty bread, garlic knots, or a crisp green salad. For a comforting Italian night, serve with a simple tomato bruschetta or roasted vegetables. Anything you love to dip, dunk, or scoop pairs wonderfully with this rich, hearty bowl.
Creative Ways to Present
For a memorable dinner party or family gathering, ladle the Butternut Squash, Sausage and Tortellini Soup into mini bowls or mugs for a fun appetizer. Try serving it in a hollowed-out bread bowl or even a roasted squash shell for rustic elegance. Little add-ons—like a dollop of pesto or a few toasted pumpkin seeds—make it extra special on the table.
Make Ahead and Storage
Storing Leftovers
After everyone’s had seconds (and maybe thirds!), transfer leftover soup to airtight containers and let cool before refrigerating. It keeps beautifully for up to three days. The flavors deepen overnight, making tomorrow’s lunch something to look forward to!
Freezing
If you have extra Butternut Squash, Sausage and Tortellini Soup or just love prepping ahead, you can freeze it! Cool the soup completely and pack it into freezer-safe containers, leaving a bit of room for expansion. For best results, freeze before adding the tortellini, and add fresh when reheating. Thaw overnight in the fridge before reheating.
Reheating
Warm chilled or thawed soup gently on the stovetop over medium heat, stirring often to prevent sticking. If needed, add a splash of broth to loosen it up. If you’ve frozen it without tortellini, just add them halfway through reheating and simmer until they’re plump and tender.
FAQs
Can I make Butternut Squash, Sausage and Tortellini Soup vegetarian?
Absolutely! Just skip the sausage and use vegetable broth instead of chicken broth. For a protein boost, toss in some white beans or chickpeas. The soup will still be creamy, flavorful, and completely satisfying.
Which kind of sausage works best?
Go with your favorite Italian sausage—either mild or spicy. Pork sausage adds the most richness, but chicken or turkey sausage is a lighter option. Feel free to experiment with different varieties to find your perfect match.
Can I use frozen butternut squash?
Yes! Frozen pre-cut squash is a total time-saver and works perfectly in this soup. Just stir it in straight from the freezer—no need to thaw. It’ll soften quickly as the soup simmers.
How can I make this soup gluten free?
Simply swap the regular tortellini for a gluten-free variety, which is increasingly easy to find in many grocery stores. With this tweak, the Butternut Squash, Sausage and Tortellini Soup becomes a fantastic gluten-free option.
Can I double the recipe for a crowd?
You sure can! This soup is a hit at potlucks and big family dinners, so feel free to scale it up. Use your biggest soup pot, and remember to adjust the seasonings a bit more gradually to taste as you go.
Final Thoughts
If you’re looking for real, heartwarming comfort in a bowl, this Butternut Squash, Sausage and Tortellini Soup is absolutely the recipe to try. It’s easy, filling, and packed with cozy flavors that always impress. Whether for busy weeknights or festive gatherings, you and your loved ones will want to come back to this soup again and again. Give it a try and see just how special homemade soup can be!
Print
Butternut Squash, Sausage and Tortellini Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Butternut Squash, Sausage, and Tortellini Soup that is perfect for chilly autumn days. This creamy soup combines the sweetness of butternut squash with savory Italian sausage and tender cheese tortellini for a satisfying meal in a bowl.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 4 cups chicken broth
- 1 (14-ounce) package refrigerated cheese tortellini
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil and cook sausage: Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, about 6-8 minutes. Remove and set aside.
- Sauté onion and garlic: In the same pot, sauté the onion and garlic until softened, about 3-4 minutes.
- Cook the soup: Add butternut squash, chicken broth, sage, thyme, and red pepper flakes. Simmer until squash is tender, about 15 minutes.
- Partial puree and add sausage and tortellini: Use an immersion blender to partially puree the soup. Return sausage to the pot, add tortellini, and cook until tender, about 3-5 minutes.
- Season and serve: Season the soup with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- For a vegetarian version, omit sausage and use vegetable broth.
- Substitute tortellini with gnocchi or small pasta shapes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
