The first chill of autumn whispers for cozy kitchens and comforting meals. Enter my Hearty Butternut Squash Sausage Tortellini Soup, a delightful dish merging the natural sweetness of roasted butternut squash with the savory richness of Italian sausage and tender cheese tortellini. This recipe doesn’t just promise warmth; it’s a creamy embrace in a bowl, easy enough for a quick weeknight dinner but impressive enough for family gatherings. Imagine serving this beautiful, nutrient-packed soup alongside crusty bread or a fresh salad, making it a true crowd-pleaser. Whether you’re a seasoned home chef or just starting out, you’ll find that this soup adapts beautifully—swap in turkey sausage for a lighter touch or create a vegetarian delight with plant-based swaps. Ready to stir up something delicious? Let’s dive into the details and get cooking!
Why is this soup a must-try?
Comforting warmth: As the temperatures drop, nothing beats the cozy embrace of this creamy Butternut Squash Sausage Tortellini Soup. Hearty ingredients like sausage and tortellini create a fulfilling meal that warms both body and soul. Versatile options let you easily adjust the recipe—try turkey sausage or plant-based alternatives for lighter or vegetarian versions. Quick and easy, you’ll have a delicious dish ready in under 30 minutes, making it perfect for busy weeknights or impromptu gatherings. Plus, serve it alongside this fresh side salad for a perfectly balanced meal everyone will adore!
Butternut Squash Tortellini Soup Ingredients
For the Soup
- Olive Oil – Adds a rich flavor; any cooking oil can work as a substitute.
- Italian Sausage – Provides robust and savory depth; opt for turkey sausage for a lighter option.
- Onion – Delivers sweetness and adds depth; shallots also work if you prefer a milder taste.
- Garlic – Intensifies the flavor; fresh garlic is best, but garlic powder can be a quick substitute.
- Chicken Broth – Serves as the flavorful base; use vegetable broth for a vegetarian version.
- Butternut Squash – The star of the soup, offering natural sweetness and creaminess; pumpkin or sweet potato can be great alternatives.
- Dried Thyme – Infuses herbal notes to elevate flavors; oregano can be used instead if needed.
- Ground Sage – Provides an earthy essence; feel free to omit if you don’t have it on hand.
- Crushed Red Pepper Flakes – Adds a touch of heat; adjust to taste or leave it out for a milder soup.
- Heavy Cream – Makes the soup luxuriously creamy; substitute with coconut milk for a dairy-free twist.
- Cheese Tortellini – Adds texture and flavor; any filled pasta can replace it, or omit for a gluten-free delight.
- Salt and Pepper – Essential for bringing out all the flavors; adjust according to your taste.
- Fresh Parsley – An optional garnish that brightens both flavor and presentation.
This Butternut Squash Tortellini Soup is not only nourishing but also flexible—perfect for any night of the week or a special occasion!
Step‑by‑Step Instructions for Butternut Squash Sausage Tortellini Soup
Step 1: Sauté the Sausage
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it up with a wooden spoon as it cooks. Sauté for about 5-7 minutes until the sausage is browned and cooked through, releasing delicious savory aromas. This forms the flavorful base of your Butternut Squash Sausage Tortellini Soup.
Step 2: Add Onion and Garlic
Once the sausage is golden, toss in 1 diced onion and 3 minced garlic cloves. Stir frequently for about 3 minutes until the onion becomes translucent and fragrant. The combination of the sautéed sausage, onion, and garlic creates a wonderfully aromatic foundation that enhances the soup’s flavor.
Step 3: Incorporate the Broth and Squash
Pour in 6 cups of chicken broth and bring the mixture to a boil. Add 4 cups of peeled and diced butternut squash, 1 teaspoon of dried thyme, 1 teaspoon of ground sage, and a pinch of crushed red pepper flakes for a hint of heat. Reduce the heat to a gentle simmer, cover, and let it cook for 15-20 minutes until the squash is tender and forkable.
Step 4: Blend the Soup
Once the butternut squash is soft, carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a countertop blender. Blend it thoroughly to achieve a creamy consistency that embodies the essence of Butternut Squash Sausage Tortellini Soup, and return the blended soup to the pot.
Step 5: Stir in Cream and Tortellini
Gradually stir in 1 cup of heavy cream and 2 cups of cheese tortellini into the blended soup. Bring the soup back to a gentle simmer, cooking for an additional 5-7 minutes until the tortellini are tender and heated through. This step transforms your soup into a rich and hearty dish that’s comforting and satisfying.
Step 6: Season and Serve
Taste the soup and season with salt and pepper according to your preference. Ladle the soup into warm bowls, and garnish with freshly chopped parsley for a pop of color and freshness. Your warm, creamy Butternut Squash Sausage Tortellini Soup is now ready to be enjoyed, perfect for cozy nights with family or friends!
How to Store and Freeze Butternut Squash Tortellini Soup
- Fridge: Store leftovers in an airtight container for up to 3 days. Allow the soup to cool completely before sealing to maintain freshness.
- Freezer: For longer storage, freeze the soup without the tortellini for up to 3 months. This prevents the pasta from becoming mushy upon reheating.
- Reheating: Thaw overnight in the fridge and reheat on the stove over low heat, stirring occasionally. Add fresh tortellini during reheating, cooking until tender.
- Portioning: Consider portioning the soup into individual servings before freezing for quick, easy meals later.
Make Ahead Options
These Butternut Squash Sausage Tortellini Soup preparations are ideal for those busy weeknights! You can chop the butternut squash and onion up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. The soup base can be cooked and refrigerated for up to 3 days; just be sure to wait until ready to serve before adding the tortellini, to ensure they remain perfectly tender. To finish, simply reheat the soup on the stove, stir in the heavy cream and tortellini, and simmer until heated through. This way, you’ll enjoy the same rich and comforting flavors with minimal effort!
Butternut Squash Tortellini Soup Variations
Feel free to unleash your culinary creativity and make this soup your own with these tasty tweaks!
- Vegetarian Delight: Swap Italian sausage for plant-based sausage to keep the soup hearty and meat-free while still satisfying.
- Dairy-Free Option: Use coconut milk or almond milk instead of heavy cream for a creamy, dairy-free version that still delivers on flavor.
- Sweet Twist: Roasting the butternut squash beforehand intensifies its sweetness, adding a lovely depth to your soup.
- Extra Veggies: Toss in sliced carrots or fresh spinach just before serving for added nutrients and a pop of color without compromising the texture.
- Spicy Kick: For those who love heat, increase the crushed red pepper flakes or add a dash of cayenne pepper to elevate the flavor profile.
- Herb Infusion: Experiment with fresh herbs like rosemary or basil to give your soup a fresh, aromatic touch just before serving.
- Pasta Alternatives: Use any filled pasta like ravioli or tortelloni for a fun twist, or try gluten-free pasta to make it suitable for dietary restrictions.
- Flavor Boost: Add a squeeze of fresh lemon juice before serving to brighten the rich flavors—it’s like a little burst of sunshine in your bowl!
Embrace the warmth of this cozy soup by trying out variations that excite your taste buds. And for another comforting meal, consider checking out this delectable Thai Red Soup or a creamy White Lasagna Soup. Enjoy the journey of flavor experimentation!
What to Serve with Hearty Butternut Squash Sausage Tortellini Soup
Imagine a cozy evening spent with family, relishing the comforting flavors of this nourishing soup while bringing all the textures and tastes together on one table.
- Crusty Bread: Perfect for dipping, adding a crunchy texture that contrasts beautifully with the creamy soup.
- Garlic Bread: Its warm, buttery, and aromatic flavors elevate the experience, beckoning for those deliciously cheesy bites.
- Fresher Side Salad: A crisp, green salad with a light vinaigrette balances the richness of the soup and adds an invigorating crunch.
- Roasted Vegetables: Seasonal vegetables, roasted to bring out their natural sweetness, pair wonderfully with the heartiness of the soup.
- Apple Crisp: For dessert, this sweet and warm treat brings a comforting end to your meal, echoing the flavors of autumn.
- Cheese Pairing: Serve with a cheese plate featuring aged cheddar or a creamy brie to enhance the savory notes of the soup.
- Crisp White Wine: A chilled Pinot Grigio complements the soup’s flavors splendidly, adding a refreshing finish to each spoonful.
- Herbal Tea: For a calming beverage, a soothing herbal tea rounds out the meal, providing a warm and comforting drink option.
Expert Tips for Butternut Squash Tortellini Soup
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Roast for Sweetness: Roasting butternut squash before adding it to the soup enhances its natural sweetness and depth.
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Prep Time Savers: Use pre-cut butternut squash to streamline your recipe and save time on meal prep.
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Perfect Blend: If using a countertop blender, blend in batches to avoid spills, ensuring a smooth and creamy butternut squash tortellini soup.
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Don’t Overcook: Add tortellini gently and check for doneness after 5 minutes to keep them tender without becoming mushy.
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Freeze for Later: Store the soup without tortellini for freezing; cook fresh tortellini when reheating for optimal texture.
Butternut Squash Sausage Tortellini Soup Recipe FAQs
How do I select the ripest butternut squash?
Absolutely! For the sweetest and creamiest soup, look for firm butternut squash with a tan-colored skin. Avoid any with dark spots, soft areas, or blemishes. The squash should feel heavy for its size, indicating ripeness.
What’s the best way to store leftovers?
Very! Store your Butternut Squash Sausage Tortellini Soup in an airtight container in the refrigerator for up to 3 days. Ensure the soup is cooled completely before sealing to maintain its freshness and texture.
Can I freeze this soup? If so, how?
Definitely! To freeze, place the soup in an airtight container or freezer bags, removing as much air as possible to prevent freezer burn. Remember, it’s best to freeze the soup without the tortellini for up to 3 months. You can cook the tortellini fresh when you reheat.
What if my soup is too thick?
If your Butternut Squash Sausage Tortellini Soup turns out thicker than you prefer, simply stir in some additional chicken or vegetable broth until you reach your desired consistency. This will help keep the flavors rich while adjusting the texture.
Are there any dietary considerations I should be aware of?
Certainly! This soup can be made gluten-free by using gluten-free tortellini or omitting pasta altogether and serving it with a side dish. Additionally, if you’re looking for a dairy-free version, substitute heavy cream with coconut milk or a dairy-free cream alternative, while also using plant-based sausage for a vegetarian option.
How long can I keep frozen soup before it loses quality?
Good question! While Butternut Squash Sausage Tortellini Soup can technically be frozen for up to 3 months, I recommend consuming it within 1 to 2 months for the best flavor and quality. Always label your containers with the date to track how long they’ve been stored!
Creamy Butternut Squash Tortellini Soup for Cozy Nights
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it up as it cooks, for about 5-7 minutes until browned.
- Add 1 diced onion and 3 minced garlic cloves, stirring frequently for about 3 minutes until the onion becomes translucent.
- Pour in 6 cups of chicken broth and bring to a boil. Add 4 cups of peeled and diced butternut squash, 1 teaspoon of dried thyme, 1 teaspoon of ground sage, and a pinch of crushed red pepper flakes.
- Reduce to a gentle simmer, cover, and cook for 15-20 minutes until the squash is tender.
- Blend the soup until smooth using an immersion blender or countertop blender, then return to pot.
- Stir in 1 cup of heavy cream and 2 cups of cheese tortellini, bringing back to a gentle simmer for 5-7 minutes until tortellini are tender.
- Season with salt and pepper to taste, ladle into warm bowls, and garnish with freshly chopped parsley.
