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–+ servings
Butternut Squash Sausage Tortellini Soup

Warm and Cozy Butternut Squash Sausage Tortellini Soup

This Butternut Squash Sausage Tortellini Soup is a warm, hearty meal perfect for autumn, combining creamy squash, savory sausage, and cheesy tortellini.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Turkey Sausage Can substitute with Italian sausage for more spice.
  • 4 cups Low Sodium Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 14.5 ounces Diced Tomatoes (canned) Fresh tomatoes can be substituted when in season.
  • 3 cloves Garlic (minced) Can use garlic powder if fresh isn't available.
For the Pasta and Veggies
  • 9 ounces Three Cheese Tortellini Fresh tortellini is ideal, but frozen will suffice.
  • 1 pound Butternut Squash Can substitute with pumpkin or acorn squash.
  • 2 cups Spinach Kale or Swiss chard can be used as alternatives.
For Creaminess and Seasoning
  • 4 ounces Low Fat Cream Cheese Can substitute with full-fat or non-dairy options.
  • 2 tablespoons Olive Oil Other cooking oils can be used if needed.
  • 1 teaspoon Paprika
  • 1 teaspoon Onion Powder Fresh onion can replace onion powder.
  • to taste Salt & Pepper Adjust according to personal preference.

Equipment

  • Oven
  • Dutch oven or large pot
  • Baking sheet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Peel, seed, and dice the butternut squash into bite-sized pieces. Toss the squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, stirring halfway through.
  2. In a Dutch oven, heat a splash of olive oil over medium heat. Add the turkey sausage, breaking it into pieces and browning for about 5-7 minutes until cooked through.
  3. Stir in minced garlic, onion powder, and paprika. Sauté for about 2 minutes until fragrant.
  4. Reduce heat to low and add low-fat cream cheese. Stir until melted and blended into the sausage mixture.
  5. Pour in diced tomatoes with juices and chicken broth. Stir and bring to a gentle simmer, heating for about 10 minutes.
  6. Add roasted butternut squash and tortellini. Cook for an additional 5 minutes until tortellini is tender. Stir in spinach and allow to wilt for about 2 minutes.
  7. Serve in bowls, optionally topping with grated parmesan cheese and red pepper flakes. Enjoy with crusty bread!

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 22gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 2.5mg

Notes

This soup is family-friendly, customizable, and perfect for meal prep. It can be enjoyed chilled or reheated without losing flavor.

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