This cozy soup is a warm hug in a bowl! It combines hearty butternut squash, tasty sausage, and tender tortellini, making it a filling and comforting meal.
It’s perfect for chilly nights when you want something delicious and easy. I love how the flavors blend together. Plus, it takes hardly any time to whip up—total win!
Key Ingredients & Substitutions
Butternut Squash: This adds a lovely sweetness and creaminess to the soup. If it’s not in season, you could use sweet potatoes or pumpkin as alternatives.
Italian Sausage: You can choose between mild or spicy, based on your preference. For a healthier option, chicken or turkey sausage works well too.
Chicken Broth: Homemade broth is great, but store-bought works just fine! If you’re vegetarian, veggie broth is a delicious substitute.
Tortellini: I love using cheese tortellini, but you can use any stuffed pasta like ravioli. Gluten-free options are available too if needed.
Spinach: This adds color and nutrients. Feel free to replace it with kale or Swiss chard if you prefer, or skip it altogether if you’re not a fan.
How Do I Get the Right Texture for My Soup?
Getting the perfect texture is key for a hearty soup. Here’s how you can ensure it’s just right:
- When cooking the butternut squash, let it simmer until it’s fork-tender; this helps create that creamy base.
- An immersion blender is great if you want some chunks. If you prefer a creamier soup, blend a bit longer. Always taste as you go!
- Don’t forget to return the sausage to the pot after blending—it adds back that meaty texture that makes this dish satisfying.
A tip: allow the soup to cool for a few minutes; it thickens up slightly as it settles!
Butternut Squash, Sausage and Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed (about 1 medium squash)
- 6 cups chicken broth
- 1 teaspoon dried sage (or 2 teaspoons fresh sage, chopped)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach leaves (optional)
- Grated Parmesan cheese, for garnish
- Fresh herbs (such as thyme or parsley), for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes for prep and roughly 30-40 minutes for cooking. You’ll be enjoying your warm bowl of soup in no time, perfect for a cozy evening!
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating the olive oil in a large pot over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks. Cook until it’s browned and fully cooked through, about 5-7 minutes. Once done, remove the sausage with a slotted spoon and set it aside, but keep those tasty drippings in the pot!
2. Sauté the Onion and Garlic:
Next, toss in the chopped onion into the pot. Sauté until it softens and becomes translucent, which should take about 4-5 minutes. After that, stir in the minced garlic and cook for another 30 seconds until it’s nice and fragrant.
3. Combine the Key Ingredients:
Now, add the cubed butternut squash, chicken broth, sage, thyme, crushed red pepper flakes (if you like some heat), and a sprinkle of salt and pepper. Bring this mixture to a boil, then reduce the heat and let it simmer until the squash is tender, which will take about 15-20 minutes.
4. Blend for Texture:
Here’s where it gets fun! If you have an immersion blender, use it to puree the soup slightly while leaving some chunks for texture. If you don’t have one, carefully transfer half of the soup to a blender, blend it until creamy, and then return it to the pot.
5. Add the Sausage and Tortellini:
Now, it’s time to return the cooked sausage to your pot! Add the tortellini and cook according to the package instructions, usually about 3-5 minutes, until the pasta is tender.
6. Stir in the Spinach:
If you’re using spinach, toss it in now and give it a minute to wilt. This will add lovely color and nutrients to your soup!
7. Taste and Adjust:
Don’t forget to taste your soup before serving! Adjust the seasoning with more salt and pepper if needed.
8. Serve and Enjoy:
Ladle your soup into bowls, and garnish each serving with some grated Parmesan cheese and fresh herbs of your choice. Serve it warm with some crusty bread for a delightful meal!
Enjoy your comforting and flavorful Butternut Squash, Sausage and Tortellini Soup!
Can I Use Frozen Butternut Squash?
Absolutely! Just thaw the frozen squash in the fridge overnight or quick-thaw it in the microwave. There’s no need to change the cooking time much; just keep an eye on it to ensure it becomes tender.
What Type of Sausage Works Best?
Both mild and spicy Italian sausage work wonderfully in this recipe. If you prefer a leaner option, turkey or chicken sausage is a great alternative. Just make sure it’s fully cooked through before adding it to the soup!
Can I Make This Soup Vegan?
Yes! Substitute the sausage with a plant-based sausage and use vegetable broth instead of chicken broth. You can also skip the cheese tortellini or find a vegan version to keep it entirely plant-based.
How Do I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for 3-4 days. To reheat, warm it on the stove over low heat, adding a splash of broth or water to loosen it up if it thickens too much.
