Butternut Squash Sausage Tortellini Soup Recipe
This Butternut Squash Sausage Tortellini Soup is my family’s favorite cold-weather comfort food. It’s creamy, flavorful, and loaded with Italian sausage, cheesy tortellini, and tender butternut squash. The best part? It’s ready in just 30 minutes—perfect for busy weeknights!
Ingredients
The Essentials:
- 1 lb Italian sausage mild or spicy
- 4 cups butternut squash cubed (fresh or frozen)
- 1 onion chopped
- 3 garlic cloves minced
- 6 cups chicken broth low-sodium recommended
- 9 oz cheese tortellini refrigerated for best texture
- 1 tsp dried thyme or 1 tbsp fresh
- ½ tsp smoked paprika
- Salt & pepper to taste
Optional Add-Ins:
- 2 cups baby spinach adds extra greens!
- ½ cup heavy cream for extra richness
- Grated Parmesan for topping
- Red pepper flakes for spice lovers!
Instructions
Brown the Sausage (5 minutes):
- Heat a large pot or Dutch oven over medium heat.
- Remove sausage from casings (if using links) and cook, breaking it up into crumbles.
- Cook for 5–6 minutes until browned. Drain excess grease if needed.
Sauté the Veggies (5 minutes):
- Add chopped onion and garlic. Sauté for 3–4 minutes until softened.
- Stir in butternut squash, thyme, smoked paprika, salt, and pepper.
Simmer the Soup (10 minutes):
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes until squash is fork-tender.
Cook the Tortellini (5 minutes):
- Stir in cheese tortellini and let simmer for 5–7 minutes (check package directions).
- Don’t overcook, or they’ll get mushy!
Finish & Serve (2 minutes):
- Turn off heat and stir in spinach and heavy cream (if using).
- Ladle into bowls and top with Parmesan and red pepper flakes. Serve hot!
Notes
✔ No butternut squash? Swap in sweet potato or pumpkin!
✔ Make it vegetarian: Use plant-based sausage and vegetable broth.
✔ Want it spicier? Add extra red pepper flakes or use hot Italian sausage.
✔ Too thick? Add ½ cup extra broth or water.
✔ Too thin? Simmer uncovered for 5 minutes to reduce.
✔ Storage: Keep in the fridge for 3–4 days or freeze the soup base (without tortellini) for up to 3 months.
✔ Make it vegetarian: Use plant-based sausage and vegetable broth.
✔ Want it spicier? Add extra red pepper flakes or use hot Italian sausage.
✔ Too thick? Add ½ cup extra broth or water.
✔ Too thin? Simmer uncovered for 5 minutes to reduce.
✔ Storage: Keep in the fridge for 3–4 days or freeze the soup base (without tortellini) for up to 3 months.