There’s nothing quite like gathering around a simmering pot full of rich, creamy soup after a long day. This Butternut Squash Sausage Tortellini Soup is like a warm hug in a bowl, blending sweet squash, savory sausage, and cheesy tortellini into one harmonious dish. Each spoonful envelopes you in comfort—perfect for those crisp evenings when you just want to curl up with something hearty. The smooth pumpkin puree gives the broth a velvety texture, while the ground sage and nutmeg add that classic fall spice. And let’s not forget the subtle kick of cayenne pepper that makes your taste buds come alive without stealing the show.
It’s an easy, beginner-level recipe that takes just 15 minutes to prep and about 30 minutes to cook, making it an ideal quick dinner or a satisfying lunch. Whether you’re hosting a casual family meal or looking for a solo comfort-food moment, this soup checks all the boxes: it’s filling, packed with flavor, and versatile enough to adapt to vegetarian preferences or extra vegetable add-ins. And the best part? Leftovers taste even better the next day, so you can savor every last drop. Get ready to transform simple ingredients into a cozy, soul-soothing bowl of deliciousness!
KEY INGREDIENTS IN BUTTERNUT SQUASH SAUSAGE TORTELLINI SOUP
Before diving into cooking, let’s get acquainted with the star players that make this soup so special. Each ingredient brings its own character and purpose, blending together to create layers of flavor, texture, and creaminess. From the base fat to the finishing touch of cheese, every component matters in building this satisfying meal.
- Olive oil: Acts as the initial cooking fat, helping to brown the sausage and sauté the onions and garlic without sticking.
- Italian sausage: Adds a hearty, spiced meatiness that infuses the broth with rich flavor; removing the casing ensures perfect crumbles.
- Onion: Provides a sweet, aromatic foundation when diced and sautéed, balancing the richness of the sausage and cream.
- Garlic: Brings depth and a gentle pungency, complementing both the savory sausage and sweet squash notes.
- Chicken broth: Forms the savory liquid base, carrying all the flavors and giving the soup body and warmth.
- Pumpkin puree: Delivers silky, velvety texture and natural sweetness; essential for achieving that cozy, fall-inspired taste.
- Ground sage: Infuses a woody, slightly peppery herbiness that pairs perfectly with both sausage and squash.
- Ground nutmeg: Lends a warm, nutty undertone that enhances the pumpkin’s sweetness without overpowering.
- Cayenne pepper: Offers an optional spicy kick, allowing you to adjust the heat level to your preference.
- Salt and black pepper: Season and balance all the other flavors, adjusting the final taste to your liking.
- Cheese tortellini: Introduces a pillowy, cheesy element that soaks up the broth and makes the soup extra filling.
- Heavy cream: Rounds out the texture with luxurious creaminess, smoothing any sharp edges.
- Baby spinach: Adds a pop of color, freshness, and a boost of nutrients as it wilts gently into the warm broth.
- Parmesan cheese: The finishing flourish; sprinkled on top it melts into the hot soup, creating a salty, savory crown.
HOW TO MAKE BUTTERNUT SQUASH SAUSAGE TORTELLINI SOUP
This recipe unfolds in just a few straightforward stages, each building flavor and creaminess until you’re left with a truly comforting bowl of soup. Follow these steps to achieve the perfect balance of savory sausage, sweet squash, and tender tortellini.
1. In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon or spatula. Continue cooking, stirring occasionally, until the sausage pieces are nicely browned and just starting to crisp at the edges.
2. Add the diced onion and minced garlic to the pot. Sauté these aromatics, stirring frequently, until the onions become translucent and the garlic releases its fragrant notes—about 5 minutes.
3. Pour in the chicken broth and stir in the pumpkin puree until fully combined. Sprinkle in the ground sage, nutmeg, and optional cayenne pepper. Use your spoon to whisk everything together, ensuring a smooth, even soup base.
4. Turn the heat up slightly to bring the mixture to a gentle simmer. Taste the broth and season with salt and black pepper, adjusting to your personal preference.
5. Drop the cheese tortellini into the simmering soup. Cook them according to the package instructions—typically until they are al dente, meaning tender with a slight bite in the center.
6. Once the tortellini are cooked, lower the heat and stir in the heavy cream and baby spinach. Cook just long enough for the spinach to wilt, about 1–2 minutes.
7. Ladle the hot soup into bowls and top each serving with a generous sprinkle of freshly grated Parmesan cheese. Serve immediately and enjoy every creamy, flavorful spoonful!
SERVING SUGGESTIONS FOR BUTTERNUT SQUASH SAUSAGE TORTELLINI SOUP
To truly elevate this soup from “delicious” to “unforgettable,” think about how you present and pair each bowl. Thoughtful serving touches can deepen flavors, enhance textures, and create a dining experience that feels special every time. Whether you’re feeding a hungry crowd or treating yourself, these suggestions will help you achieve a picture-perfect, soul-warming meal.
- Serve alongside a slice of fresh, crusty bread: The hearty loaf is perfect for dipping and helps soak up every last drop of creamy broth.
- Finish with a swirl of herb-infused oil: Drizzle extra virgin olive oil mixed with chopped fresh sage or rosemary over the top for an elegant flavor boost.
- Add a crisp side salad: A light mix of arugula, shaved Parmesan, and lemon vinaigrette contrasts the soup’s richness with bright, peppery notes.
- Present in warm, bread bowls: Hollow out small round loaves and ladle the soup directly inside for a fun, edible vessel that keeps everything piping hot.
HOW TO STORE BUTTERNUT SQUASH SAUSAGE TORTELLINI SOUP
Proper storage ensures you can savor this soup’s delightful flavors days later without sacrificing quality. Whether you’re saving leftovers or prepping in advance, these tips will help you maintain that perfect creamy texture and robust taste.
- Refrigerate promptly: Allow the soup to cool slightly, then transfer it to an airtight container. Store in the fridge for up to 3 days, stirring gently before reheating to redistribute any separated cream.
- Freeze for longer storage: For best results, remove the tortellini before freezing, and store the base soup in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight, then reheat gently on the stove.
- Separate components: If you know you’ll be storing leftovers, consider cooking the tortellini fresh when serving. Keep the soup base chilled or frozen independently to prevent the pasta from becoming mushy.
- Portion control: Freeze individual servings in small, labeled containers so you can defrost exactly what you need. This helps avoid repeated reheating, preserving the soup’s creamy consistency and bright flavors.
CONCLUSION
This Butternut Squash Sausage Tortellini Soup is more than just a recipe—it’s a cozy ritual on chilly nights, a quick fix for busy weeknights, and a canvas for your own culinary creativity. You’ve learned how to combine simple, pantry-friendly ingredients like pumpkin puree, Italian sausage, and cheese tortellini into a luxurious, restaurant-style bowl of comfort. From the initial sizzle of sausage in olive oil to the gentle swirl of heavy cream and spinach at the end, each step builds layers of flavor and texture. Whether you follow it to the letter or add your own spin—extra veggies, plant-based sausage, or a dash more heat—you’ll always land on a satisfying meal that feels like home.
Don’t let these details get lost in bookmarks—print this article out or save it in your favorite recipe organizer so you can come back whenever the craving strikes. And remember, you’ll find a handy FAQ below to answer any lingering questions about substitutions, storage, and reheating techniques. If you give this soup a try, I’d love to hear how it turns out! Leave a comment, drop a question, or share your own tips and variations. Your feedback helps make this recipe even better for everyone in our cozy cooking community. Enjoy every spoonful!
Butternut Squash Sausage Tortellini Soup
Description
This cozy soup blends savory Italian sausage, sweet butternut squash, and creamy tortellini for a deliciously satisfying meal. Perfect for chilly nights!
Ingredients
Instructions
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In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned.
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Add the diced onion and minced garlic to the pot and sauté until the onions are translucent, about 5 minutes.
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Pour in the chicken broth and stir in the pumpkin puree. Add ground sage, nutmeg, and cayenne pepper, stirring well to combine.
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Bring the soup to a simmer, then season with salt and black pepper to taste.
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Add the cheese tortellini to the pot and cook according to the package instructions until al dente.
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Once the tortellini is cooked, stir in the heavy cream and baby spinach. Cook until the spinach has wilted, about 1-2 minutes.
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Serve hot with freshly grated Parmesan cheese on top.
Note
- This dish can be made vegetarian by substituting the Italian sausage with plant-based sausage and using vegetable broth.
- For a spicier kick, increase the amount of cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other vegetables such as carrots or bell peppers for added flavor and nutrition.
- This soup pairs well with a crusty bread for dipping.
