Butternut Squash & Sausage Tortellini Soup: Your New Favorite Cozy Bowl
Hey, lovely people! Emily here from Tasty Chow, waving my wooden spoon at you from my flour-dusted kitchen. Can we talk about that magical moment when autumn air turns crisp and all you crave is a steaming bowl of comfort? That’s exactly where this **Butternut Squash & Sausage Tortellini Soup** swoops in like a culinary superhero. Picture this: sweet roasted squash melting into a velvety broth, savory Italian sausage crumbles doing a happy dance with pillowy cheese tortellini, and a sprinkle of parm that makes everything better. It’s hearty, creamy, and tastes like a warm hug after raking leaves. Perfect for hectic weeknights (yes, it’s a one-pot wonder!) or lazy Sunday suppers where seconds are mandatory. I call it “busy-day luxury” – because you deserve big flavor without the fuss. So tie on that apron, friend. Let’s make your kitchen smell like a fall dream!
My Grandma’s Spoon & The Soup That Started It All
This soup? It’s got roots. Deep, delicious roots in my grandma’s tiny Ohio kitchen. Every October, she’d roast butternut squash until it caramelized like candy, muttering, “Patience, Emmy Lou!” while I bounced near the oven. One chilly rainy day, her sausage-and-potato soup morphed into something new. Out of potatoes? No problem! She tossed in leftover cheese tortellini from my birthday party and stirred in that golden squash purée. The result? Pure wizardry. I remember clutching my bowl, blowing on steamy spoonfuls while rain pattered against the window. Grandma winked: “Sometimes the best recipes are happy accidents, kiddo.” That cozy resilience – making magic from what you’ve got – lives in every simmering pot of this soup. Now, I add spinach for color (Grandma used kale from her garden), but that soul-warming essence? All hers.
Butternut Squash & Sausage Tortellini Soup
What You’ll Need: Let’s Break It Down!
- 1 tbsp olive oil – Our flavor-starter! Extra virgin adds fruitiness, but regular works. Vegan? Swap vegan butter.
- 1 lb Italian sausage (mild or spicy) – Chef’s secret: Remove casings for perfect crumbles! Prefer poultry? Chicken sausage rocks here.
- 1 small sweet onion, diced – Yellow onion works too, but sweets add subtle sugariness.
- 3 garlic cloves, minced – Fresh is best! Jarred? Use 1½ tsp.
- 4 cups cubed butternut squash (½-inch pieces) – Time-saver: Grab pre-cubed squash! Swap sweet potato for a fun twist.
- 1 tsp dried sage + ½ tsp dried thyme – Earthy warmth! Fresh? Double the amount.
- Salt & pepper to taste – Season in layers – I start with ½ tsp salt here.
- 6 cups chicken stock – Low-sodium lets YOU control salt. Veggie stock keeps it vegetarian-friendly.
- ¾ cup heavy cream – For lush silkiness! Half-and-half works, but broth will be thinner. Dairy-free? Coconut cream adds richness.
- 1 package (18 oz) cheese tortellini – Refrigerated or frozen (no thawing needed!). Pro tip: Ravioli works too!
- 2 cups baby spinach or chopped kale – Stir in last minute for vibrant color and nutrients.
- Grated Parmesan & fresh parsley/basil – The confetti finish! Pecorino or nutritional yeast are tasty subs.
Let’s Get Cooking: Cozy Magic in 6 Steps!
Step 1: Brown That Sausage! Heat olive oil in a large Dutch oven or pot over medium heat. Add sausage (casings removed!) and cook 5-7 minutes, breaking it into juicy crumbles with a wooden spoon. Chef’s hack: Don’t stir constantly! Let bits get crispy for extra flavor. Remove sausage with a slotted spoon – leave those glorious drippings!
Step 2: Sauté the Veggie Squad! In that same pot (hello, flavor layer!), add onion. Sauté 3-4 minutes until translucent. Toss in garlic + butternut squash. Sprinkle sage, thyme, ½ tsp salt, and ¼ tsp pepper. Cook 5-6 minutes, stirring occasionally. Watch closely: Garlic burns fast! We’re just waking up the spices.
Step 3: Simmer to Squashy Perfection! Pour in chicken stock. Scrape any browned bits off the pot bottom – that’s GOLD! Bring to a boil, then reduce heat to simmer. Cook uncovered 12-15 minutes until squash mashes easily with a fork. Tip: Smaller cubes cook faster!
Step 4: Blend (Optional but Dreamy!) Grab your immersion blender! Pulse half the soup until creamy (2-3 pulses). No immersion blender? Carefully transfer half to a countertop blender, vent the lid, and blend. Safety first: Hot soup expands! This step makes it luxuriously thick.
Step 5: Bring It All Together! Return sausage to the pot. Add tortellini and cook 4-6 minutes (check package directions!). Critical timing: Overcooked tortellini = mush! Stir in cream and spinach. Simmer 2-3 minutes until greens wilt. Taste! Need more salt or pepper? Now’s the time.
Step 6: The Grand Finale! Ladle into bowls like you’re serving happiness. Top with a snowdrift of Parmesan and fresh herbs. Chef’s flourish: Drizzle with chili oil if you like heat!
Serving It Up: Bowls of Sunshine!
This soup is a full meal superstar! Serve it piping hot in deep bowls with crusty bread for dunking (garlic bread? Yes please!). Garnish generously – that parm melts into salty ribbons, and herbs add freshness. For gatherings, set out extra toppings: red pepper flakes, crispy bacon bits, or a lemon wedge for brightness. Pair it with a simple apple-walnut salad for the ultimate cozy feast. And candles? Highly recommended – turn dinner into a fall ritual!
Mix It Up: Your Soup, Your Rules!
- Vegetarian Bliss: Skip sausage! Sauté 8 oz sliced mushrooms with onions. Use veggie stock + swap tortellini for cheese-filled.
- Spicy Arrabbiata Twist: Add ¼ tsp red pepper flakes with herbs. Stir in 2 tbsp tomato paste with squash.
- Pumpkin Party: Replace squash with canned pumpkin purée (use 2 cups). Add ½ tsp cinnamon for warmth!
- Lighter Love: Swap cream for evaporated milk. Use chicken turkey sausage + spinach.
- White Bean Boost: Add 1 can rinsed cannellini beans with tortellini for extra protein/fiber.
Chef Emily’s Notebook Scribbles ✏️
This recipe evolved from my “clean-out-the-fridge” experiments! Version 1.0 used frozen ravioli and no cream (still tasty!). After testing, I realized blending half the squash created that dreamy texture without heavy roux. Funny story: Once, I forgot the tortellini until the end, dumped it in, then got distracted by my cat demanding treats. Result? Overcooked pasta pillows. Lesson learned: Set a timer! Now, I prep everything before starting (mise en place for the win!). It’s also freezer-friendly (sans tortellini/cream – add those fresh). This soup’s become my fall security blanket – I hope it becomes yours too!
Your Soup Questions, Answered!
Q: Can I freeze this soup?
A: Yes, BUT with caveats! Freeze before adding tortellini, cream, or spinach. Thaw overnight in the fridge. Reheat on the stove, then add those fresh elements. Cooked tortellini turns mushy when frozen/thawed.
Q: My soup is too thick! Help!
A: Easy fix! Stir in extra warm broth or water, ¼ cup at a time, until it’s your perfect consistency. Remember: Tortellini absorbs liquid as it sits.
Q: Can I use fresh herbs instead of dried?
A: Absolutely! Double the amount (e.g., 2 tsp fresh sage, 1 tsp fresh thyme). Add delicate herbs (parsley/basil) as garnish only – cooking dulls their sparkle.
Q: Why blend only HALF the soup?
A> Texture magic! Blending half gives creaminess while leaving chunks for that satisfying spoonful. Blend it all if you prefer silky-smooth (grandma-approved!).
Butternut Squash & Sausage Tortellini Soup
- Total Time: 50 minutes
- Yield: 6 - 8 1x
Description
Creamy, cozy, and packed with bold flavor, this one-pot soup blends sweet roasted butternut squash with savory sausage and pillowy cheese tortellini. It’s hearty enough to stand alone, with rich herbs and a velvety broth that makes every spoonful sing. Perfect for chilly nights or family dinners that warm the soul.
Ingredients
1 tbsp olive oil
1 lb Italian sausage (mild or spicy), casings removed
1 small sweet onion, diced
3 garlic cloves, minced
4 cups cubed butternut squash (½-inch pieces)
1 tsp dried sage
½ tsp dried thyme
Salt & pepper to taste
6 cups chicken stock
¾ cup heavy cream
1 package (18 oz) cheese tortellini
2 cups baby spinach or chopped kale
Grated Parmesan, for topping
Fresh parsley or basil, for garnish
Instructions
Brown Sausage: In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking into crumbles. Remove and set aside.
Sauté Veggies: In the same pot, add onion and sauté until translucent. Stir in garlic and butternut squash; season with sage, thyme, salt, and pepper. Cook for 5–6 minutes.
Simmer: Pour in chicken stock and bring to a boil. Reduce to simmer and cook until squash is tender, about 15 minutes.
Blend (Optional): For a creamy base, blend half the soup with an immersion blender or in batches.
Finish Soup: Return sausage to pot. Add tortellini and cook according to package directions (typically 4–6 minutes). Stir in cream and spinach. Simmer until greens wilt.
Serve: Ladle into bowls and top with Parmesan and herbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 500 / serving
- Fat: 30g / serving
- Carbohydrates: 34g / serving
- Protein: 24g / serving
Nutritional Notes (Per Serving, Serves 6)
Calories: ~500 | Protein: 24g | Carbs: 34g | Fat: 30g
Prep Time: 20 mins | Cook Time: 30 mins
Final Thoughts: A Hug in a Bowl You’ll Crave All Season
If you’ve made it this far, you’re officially part of the cozy club—welcome, friend! This Butternut Squash & Sausage Tortellini Soup isn’t just a recipe, it’s an invitation to slow down, savor the moment, and stir up a little joy on even the busiest days. Whether you’re whipping it up for a quick weeknight dinner, impressing guests with its rustic elegance, or meal-prepping your way through soup season, this dish is a guaranteed crowd-pleaser.
What makes this soup shine? It’s the balance. Creamy and chunky. Savory and sweet. Hearty and healthy-ish. And every spoonful carries the warmth of nostalgia, a dash of creativity, and a whole lotta heart.
So the next time you hear that soup-simmering siren call, you’ll know exactly what to do. Grab that apron, crank up your favorite playlist, and let the butternut squash work its magic. And hey—don’t forget to snap a pic and tag #TastyChow! I’d love to see your creations.
Until next time, stay warm, stay hungry, and never underestimate the power of a one-pot wonder.
With love and ladles,
Emily 💛
