Butternut Sausage Tortellini Soup

This comforting and hearty soup combines the sweetness of butternut squash, the savory depth of Italian sausage, and the satisfying bite of cheese-filled tortellini. It’s a perfect dish to warm you up on chilly days, offering a delightful blend of flavors and textures in every spoonful.

Why You’ll Love This Recipe

• Rich and Flavorful: The combination of roasted butternut squash and seasoned sausage creates a deeply satisfying taste.
• Hearty and Filling: With the addition of cheese tortellini, this soup serves as a complete meal that’s both nourishing and comforting.
• Versatile: Easily adaptable to include your favorite greens or to adjust the spice level to your preference.
• Seasonal Delight: Makes excellent use of fall’s butternut squash, bringing seasonal flavors to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash
• Olive oil
• Garlic
• Italian sausage (hot or mild)
• Cheese tortellini
• Dried basil
• Dried oregano
• Dried thyme
• Chicken broth
• Baby spinach
• Heavy cream
• Salt and pepper
• Parmesan cheese

Directions

1. Prepare the Squash and Garlic: Preheat your oven to 400°F (200°C). Halve the butternut squash lengthwise and remove the seeds. Drizzle olive oil into the cavities. Slice the tops off the garlic heads and place them, cut side down, into the squash cavities.​The Pioneer Woman+1All Types of Bowls+1
2. Roast: Place the squash halves cut side up in a roasting pan. Add water to the bottom of the pan to keep the squash moist. Roast for about 60–70 minutes, until the squash is tender. Remove from the oven and let cool slightly.​The Pioneer Woman
3. Cook the Sausage: While the squash is roasting, brown the Italian sausage in a large soup pot over medium heat. Once cooked, transfer the sausage to a plate, leaving any rendered fat in the pot.​The Pioneer Woman
4. Cook the Tortellini: In a separate pot, cook the cheese tortellini according to package instructions. Once done, set aside.​A Girl Called Adri+1Jordo’s World+1
5. Make the Soup Base: Scoop the roasted squash flesh into the soup pot. Squeeze the roasted garlic cloves out of their skins into the pot as well. Add dried basil, oregano, thyme, and chicken broth. Heat the mixture until warm, then use an immersion blender to puree until smooth.​The Pioneer Woman
6. Combine Ingredients: Bring the pureed soup to a gentle simmer. Add the baby spinach, cover, and cook for about 2 minutes until wilted. Stir in the heavy cream, cooked sausage, and tortellini. Season with salt and pepper to taste.​The Pioneer Woman
7. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese. Enjoy warm.​

Servings and Timing

• Servings: This recipe yields approximately 8 servings.​
• Prep Time: 30 minutes​
• Cook Time: 1 hour 15 minutes​The Pioneer Woman
• Total Time: 1 hour 45 minutes​Southern Living+4The Pioneer Woman+4Gimme Some Oven+4

Variations

• Vegetarian Option: Omit the sausage and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms or bell peppers for added flavor and texture.​
• Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes to the soup for an extra spicy flavor.​
• Different Greens: Substitute baby spinach with kale or Swiss chard for a different nutritional profile and taste.​
• Alternative Proteins: Try using chicken sausage or even cooked shredded chicken as a variation.​

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days.​
• Freezing: This soup can be frozen without the tortellini, as pasta can become mushy upon reheating. Freeze the soup base and add freshly cooked tortellini when reheating.​
• Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If the soup has thickened, add a splash of broth or water to reach the desired consistency.​

FAQs

What can I use instead of butternut squash?

You can substitute butternut squash with other varieties like acorn squash or even sweet potatoes for a similar texture and sweetness.​Southern Living+2Southern Living+2All Types of Bowls+2

Can I make this soup ahead of time?

Yes, you can prepare the soup base ahead of time and store it in the refrigerator. Add the cooked tortellini when reheating to ensure they remain firm.​

Is there a dairy-free alternative to heavy cream?

You can use unsweetened coconut milk or a dairy-free cream substitute to achieve a creamy texture without dairy.​

Can I use frozen tortellini?

Yes, frozen tortellini works well. Cook them according to package instructions before adding them to the soup.​

How can I thicken the soup?

If you prefer a thicker soup, reduce the amount of broth slightly or let the soup simmer uncovered for a few extra minutes to allow it to reduce.​

Can I add other vegetables to this soup?

Absolutely! Adding vegetables like carrots, celery, or bell peppers can enhance the flavor and nutritional content.​

What type of Parmesan cheese is best?

Freshly grated Parmesan cheese offers the best flavor and texture. Avoid using pre-shredded varieties for optimal taste.​

How do I prevent the tortellini from becoming mushy?

To prevent mushy tortellini, cook them separately and add them to the soup just before serving. This keeps them firm and flavorful.​

Can I use dried herbs instead of fresh?

Yes, dried herbs can be used. The general rule is to use one-third the amount of dried herbs as you would fresh.​

Is this soup gluten-free?

The soup can be made gluten-free by using gluten-free tortellini and ensuring all other ingredients are certified gluten-free.​Gimme Some Oven

Conclusion

Butternut Sausage Tortellini Soup is a delightful and hearty dish that brings together the rich flavors of roasted squash, savory sausage

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