This warm and hearty soup combines sweet butternut squash, savory sausage, and tender tortellini for a comforting bowl of goodness. It’s perfect for chilly days!
I love how the flavors blend together, creating a yummy meal that warms you up from the inside. Plus, it’s easy to whip up, so we can have seconds without a fuss. 🥣
Key Ingredients & Substitutions
Butternut Squash: This sweet squash is the star of the soup. If you’re short on time, you can use pre-cut butternut squash from the store. You can also swap it for sweet potatoes or pumpkin for a similar flavor.
Italian Sausage: I like using mild sausage for a balanced taste, but spicy sausage can kick things up a notch! If you’re avoiding meat, try using a plant-based sausage or even white beans for protein.
Chicken Broth: Homemade adds great flavor, but store-bought works just fine. If you need a vegetarian option, vegetable broth is a great substitute.
Cream: Heavy cream makes the soup rich, but you can swap it with half-and-half or a non-dairy alternative like coconut milk for a lighter option.
Tortellini: Cheese tortellini adds a delightful touch. If you’re looking for something gluten-free, try using gluten-free tortellini or any other pasta you have on hand.
How to Achieve a Perfectly Creamy Soup?
To get that dreamy creamy texture, the key is in the blending step. Here’s how to do it:
- After the squash is tender, use an immersion blender right in the pot for a quick puree. This keeps some chunks for texture but smoothens it overall.
- If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.
- Stir in the cream gently to maintain its lovely texture, heating it just enough to warm up the soup.
With these tips, you’re on your way to a deliciously creamy butternut squash soup that’s sure to impress!
Butternut Squash, Sausage, and Tortellini Soup
Ingredients You’ll Need:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 2 cups fresh spinach or kale, chopped
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme or Italian seasoning
- Freshly grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 30 minutes to cook, making it a wonderful dish to whip up in under an hour. With a bit of simmering and blending, you’ll have a delicious and warming meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Keep cooking until the sausage is beautifully browned, which should take about 5-7 minutes. Once done, use a slotted spoon to remove the sausage and set it aside, leaving the flavorful fat in the pot.
2. Sauté the Vegetables:
In the same pot, toss in the chopped onion. Sauté it until it turns soft and translucent, which will take about 3-4 minutes. Next, add the minced garlic and give it a quick stir for about 1 minute, just until it’s fragrant and yummy!
3. Add the Squash and Seasonings:
Now it’s time to add the butternut squash cubes along with the dried thyme or Italian seasoning. Stir everything together to make sure the squash is well mixed with the onions and garlic.
4. Cook the Soup Base:
Pour in the chicken broth and bring the mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer until the squash is tender, which will take about 15-20 minutes.
5. Blend for Texture:
Using an immersion blender, gently puree part of the soup right in the pot. You want to blend it just enough to retain some chunky texture! If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, puree until smooth, and then mix it back into the pot.
6. Stir in the Cream and Sausage:
Next, add the heavy cream and the cooked sausage back into the pot. Stir it in and bring the soup to a gentle simmer once more.
7. Cook the Tortellini:
Add the tortellini to the pot and cook according to the package instructions. This usually takes about 3-5 minutes until they are tender and perfect!
8. Add Greens:
Now, stir in the chopped spinach or kale. Cook for about 1-2 minutes until they are wilted and vibrant.
9. Season and Serve:
Finally, taste your soup and season it with salt and freshly ground black pepper to make those flavors pop.
10. Enjoy!
Serve your colorful soup hot, generously topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley for that extra touch. Enjoy every comforting bite of your Butternut Squash, Sausage, and Tortellini Soup!
Can I Use Frozen Butternut Squash?
Absolutely! Frozen butternut squash is a great time-saver. Just add it to the pot directly without thawing, and increase your cooking time slightly until it’s tender.
What Can I Use Instead of Italian Sausage?
If you prefer a different flavor or are looking for a leaner option, you can substitute Italian sausage with turkey sausage, chicken sausage, or even make it vegetarian by using plant-based sausage or beans for protein.
Can I Make This Soup Ahead of Time?
Yes, this soup reheats beautifully! You can prepare it a day ahead, store it in the fridge, and simply reheat it on the stove when you’re ready to enjoy. Just be cautious not to overcook the tortellini when reheating.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup in portions. Thaw in the fridge overnight before reheating on the stove.