I love making this Butternut Squash Sausage Tortellini Soup because it’s the perfect comfort food! The creamy squash base, savory Italian sausage, and tender cheese tortellini come together for a deliciously warm meal. I add a touch of thyme, sage, and a bit of spice from red pepper flakes for extra flavor. Blending it smooth gives it that creamy texture, and topping it with fresh parsley makes it look as good as it tastes. It’s ideal for cozy dinners or a hearty lunch!

Health Benefits of Butternut Squash Sausage Tortellini Soup

This soup is not only delicious but also packed with health benefits! Butternut squash is rich in vitamin A, which is great for eye health, and it’s full of fiber, which helps with digestion. The Italian sausage adds some protein, while the tortellini gives a satisfying texture. The herbs like thyme and sage are known for their anti-inflammatory properties, and the red pepper flakes give a gentle metabolism boost. It’s a hearty, nutritious meal that warms me up from the inside out!

What you’ll need to make Butternut Squash Sausage Tortellini Soup

1 tbsp Olive Oil: For sautéing the sausage and vegetables, adding richness to the soup.
1 lb Italian Sausage (casing removed): Provides savory flavor and protein.
1 small Onion (diced): Adds mild sweetness and depth.
3 cloves Garlic (minced): Contributes aromatic flavor that complements the sausage and squash.
4 cups Chicken Broth: Forms the base, adding savory depth.
3 cups Butternut Squash (peeled and cubed): Brings creaminess and a touch of sweetness.
1 tsp Dried Thyme: Infuses a subtle earthiness.
1/2 tsp Ground Sage: Enhances the warm, autumnal flavors.
1/4 tsp Crushed Red Pepper Flakes: Offers a gentle kick of heat; adjust as needed.
1/2 cup Heavy Cream: Adds creaminess and richness.
9 oz Cheese Tortellini: Provides a tender, cheesy element.
Salt and Pepper (to taste): Balances and enhances flavors.
Fresh Parsley (optional, for garnish): Adds color and freshness to each bowl.

How to make Butternut Squash Sausage Tortellini Soup

Sauté Sausage: Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks.
Add Onion and Garlic: Stir in the diced onion and garlic. Sauté until the onion turns translucent, about 3 minutes.
Add Broth and Squash: Pour in the chicken broth and bring to a boil. Add butternut squash, thyme, sage, and red pepper flakes. Reduce heat to a simmer and cook for 15-20 minutes, or until the squash is tender.
Blend the Soup: Use a hand blender to puree the soup until smooth. Alternatively, transfer to a blender in batches, then return to the pot.
Incorporate Cream and Tortellini: Stir in the heavy cream and add the cheese tortellini. Cook until the tortellini are tender, about 5-7 minutes.
Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve warm.

More Main Dishes

Serving and Storage Tips

Serve the soup warm, topped with fresh parsley for added color and flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
For longer storage, freeze the soup without the tortellini and add them after reheating to prevent mushiness.

Helpful Notes

Blend the soup before adding tortellini for a creamy texture.
Adjust the crushed red pepper flakes to suit your spice preference.
For a vegetarian version, use vegetable broth and omit sausage, adding extra spices for depth.

Variations

Stir in spinach or kale in the last few minutes of cooking for added greens.
Use spicy Italian sausage for extra heat.
Substitute tortellini with gnocchi for a different texture.
For a dairy-free version, replace heavy cream with coconut milk.