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Butternut Squash Tortellini Soup

Creamy Butternut Squash Tortellini Soup for Cozy Nights

Enjoy a cozy and creamy Butternut Squash Tortellini Soup, perfect for chilly nights and quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds a rich flavor; any cooking oil can work as a substitute.
  • 1 pound Italian Sausage Provides robust and savory depth; opt for turkey sausage for a lighter option.
  • 1 Onion Delivers sweetness; shallots work for a milder taste.
  • 3 Garlic Intensifies flavor; fresh is best.
  • 6 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 4 cups Butternut Squash The star; pumpkin or sweet potato can be alternatives.
  • 1 teaspoon Dried Thyme Infuses herbal notes; oregano can be used instead.
  • 1 teaspoon Ground Sage Provides an earthy essence; can omit if needed.
  • 1 pinch Crushed Red Pepper Flakes Adds heat; adjust to taste.
  • 1 cup Heavy Cream Makes the soup luxuriously creamy; substitute with coconut milk for a dairy-free twist.
  • 2 cups Cheese Tortellini Adds texture and flavor; any filled pasta can replace it.
  • Salt Essential for flavor; adjust to taste.
  • Pepper Essential for flavor; adjust to taste.
  • Fresh Parsley Optional garnish for flavor and presentation.

Equipment

  • Large Pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. 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.
  2. Add 1 diced onion and 3 minced garlic cloves, stirring frequently for about 3 minutes until the onion becomes translucent.
  3. 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.
  4. Reduce to a gentle simmer, cover, and cook for 15-20 minutes until the squash is tender.
  5. Blend the soup until smooth using an immersion blender or countertop blender, then return to pot.
  6. 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.
  7. Season with salt and pepper to taste, ladle into warm bowls, and garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 490kcalCarbohydrates: 50gProtein: 20gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 900mgFiber: 5gSugar: 5gVitamin A: 6000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Use pre-cut butternut squash for speedy prep. Store leftovers in an airtight container for up to 3 days, and freeze without tortellini for up to 3 months.

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