Butternut squash sausage tortellini soup has become my go-to for those chilly evenings when I just want something warm and satisfying. I remember the first time I made it; the aroma of savory sausage and sweet squash filled my kitchen, promising a truly comforting meal. It’s an incredibly easy soup recipe that feels so special, with tender tortellini swimming in a rich, creamy broth. This comforting soup is perfect for busy weeknights or when you want to impress guests without a fuss. Let’s get cooking!
Why You’ll Love This Butternut Squash Sausage Tortellini Soup
- It’s incredibly flavorful, with a perfect balance of savory sausage and sweet butternut squash.
- The creamy broth is rich and satisfying, making it a truly comforting soup experience.
- It’s a fantastic quick dinner option, ready in about 45 minutes from start to finish.
- This soup is a wonderful family meal that even picky eaters tend to enjoy.
- The combination of tortellini and squash makes it hearty and filling.
- It’s versatile – easily adaptable for dietary needs or to include extra veggies.
- The aroma alone will make your kitchen feel cozy and inviting.
Ingredients for Butternut Squash Sausage Tortellini Soup
Gathering these ingredients is the first step to a delightful meal, much like gathering your pumpkin patch cookie ingredients for a festive bake. This soup relies on simple components that create a wonderfully complex flavor.
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 pound Italian sausage (mild or spicy, as preferred) – provides a savory base
- 1 medium onion, chopped – adds sweetness and depth
- 3 cloves garlic, minced – essential for that classic soup flavor
- 1 medium butternut squash, peeled and diced (about 4 cups) – the star ingredient, offering a subtly sweet and earthy flavor, similar to how squash is key in homemade pumpkin patch cookies
- 6 cups chicken or vegetable broth – the liquid foundation
- 1 cup heavy cream – for a luxurious, creamy texture
- 1 package (9 ounces) cheese-filled tortellini – these little pasta pockets are a fun surprise, much like finding a perfectly shaped cookie in a batch of pumpkin patch cutout cookies
- 2 cups fresh spinach, roughly chopped – adds a boost of nutrients and color
- 1 teaspoon dried thyme – a classic herb pairing
- 1 teaspoon dried sage – complements the squash beautifully
- Salt and pepper to taste – to enhance all the flavors
- Grated Parmesan cheese (for serving) – adds a salty, cheesy finish
- Fresh parsley, chopped (for garnish) – for a pop of freshness and color
How to Make Butternut Squash Sausage Tortellini Soup
Creating this soup is a rewarding process, much like carefully crafting homemade pumpkin patch cookies from scratch. It involves building layers of flavor and texture that come together beautifully.
- Step 1: Begin by preheating your oven to 350°F (175°C). While the oven heats, grab a large pot or Dutch oven and heat 1 tablespoon olive oil over medium heat.
- Step 2: Add the 1 pound of Italian sausage to the hot pot. Cook until it’s nicely browned and cooked through, about 5-7 minutes. Break it up with your spoon as it cooks.
- Step 3: Toss in the 1 medium chopped onion and 3 cloves minced garlic. Sauté for another 3-4 minutes until the onion becomes soft and translucent, releasing its sweet aroma.
- Step 4: Stir in the 1 medium diced butternut squash. Let it cook for a couple of minutes, coating it in the sausage drippings and aromatics.
- Step 5: Pour in the 6 cups of chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. You want the squash to be fork-tender, just like you’d want your cookie dough to be perfectly mixed before baking.
- Step 6: Carefully use an immersion blender to blend the soup directly in the pot until it reaches your desired creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, being sure to vent the lid to let steam escape. This step is crucial for that velvety texture, similar to how you’d achieve a smooth frosting for your homemade pumpkin patch cookies.
- Step 7: Return the blended soup to low heat. Stir in the 1 cup of heavy cream, 1 teaspoon dried thyme, and 1 teaspoon dried sage. Season generously with salt and pepper to taste, ensuring all the flavors sing.
- Step 8: Add the 1 package (9 ounces) of cheese-filled tortellini. Cook them according to the package directions, usually about 3-5 minutes, until they float to the top and are tender.
- Step 9: Finally, stir in the 2 cups of fresh spinach. Let it wilt into the hot soup for about 2 minutes.
- Step 10: Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and chopped fresh parsley for an extra burst of flavor and color.
Pro Tips for the Best Butternut Squash Sausage Tortellini Soup
Elevating this already delicious soup is easy with a few insider tricks. Think of these like the little touches that make a batch of homemade pumpkin patch cookies truly special.
- For an extra layer of flavor, roast the butternut squash before dicing and adding it to the soup. It intensifies the sweetness and adds a lovely depth.
- Don’t overcook the tortellini! They should be tender but still have a slight bite. They’ll continue to cook slightly in the hot soup.
- Taste and adjust seasonings at the very end. The sausage and broth can be salty, so add salt gradually.
What’s the secret to perfect Butternut Squash Sausage Tortellini Soup?
The secret lies in building flavor layers: browning the sausage well, sautéing the aromatics, and blending the squash creates a rich base. This careful technique is akin to following the steps for the best pumpkin patch cookie recipe to ensure a perfect outcome.
Can I make Butternut Squash Sausage Tortellini Soup ahead of time?
Yes, you can make the soup base (steps 1-7) a day in advance. Store it in the refrigerator. Add the tortellini and spinach just before serving to prevent them from becoming mushy. This is similar to how you’d store pumpkin patch cookie dough.
How do I avoid common mistakes with Butternut Squash Sausage Tortellini Soup?
A common pitfall is overcooking the tortellini, making them mushy. Another is not blending the soup enough, resulting in a chunky texture. Ensure you cook the tortellini until just tender and blend until smooth for the best experience.
Best Ways to Serve Butternut Squash Sausage Tortellini Soup
This hearty soup is a meal in itself, but it pairs wonderfully with a few additions. For a complete meal, I love serving it with crusty bread for dipping, much like how you might serve decorated pumpkin patch cookies alongside a fall feast. A simple side salad with a light vinaigrette also offers a nice contrast to the richness of the soup.
Consider garnishes that add visual appeal and flavor. A sprinkle of extra Parmesan cheese, a dollop of sour cream, or a swirl of pesto can elevate the presentation, similar to the creative pumpkin patch cookie decorating ideas you might use for festive treats. Fresh parsley or chives add a pop of green and freshness.
Nutrition Facts for Butternut Squash Sausage Tortellini Soup
This hearty soup offers a satisfying nutritional profile, perfect for a filling meal. Here’s a breakdown per serving, offering a glimpse into the goodness of this comforting soup.
- Serving Size: Approximately 1.5 cups
- Calories: 350 kcal
- Fat: 15g
- Protein: 15g
- Carbohydrates: N/A
- Fiber: N/A
- Sugar: N/A
- Sodium: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Cholesterol: N/A
Nutritional values are estimates and may vary based on specific ingredients used, such as the type of sausage or broth you choose for your Butternut Squash Sausage Tortellini Soup.
How to Store and Reheat Butternut Squash Sausage Tortellini Soup
This delicious soup is fantastic for meal prep, much like how you might store pumpkin patch cookie dough to bake later. Properly storing and reheating ensures you can enjoy this comforting dish throughout the week.
First, allow the soup to cool completely before storing. This is crucial for food safety and prevents condensation inside your containers. Once cooled, transfer the soup into airtight containers. For refrigeration, it will keep well in the fridge for 3-4 days. This makes it a perfect candidate for a quick lunch or dinner during a busy week.
If you want to store it for longer, freezing is a great option. The soup can be frozen for up to three months. When you’re ready to reheat, allow the frozen soup to thaw in the refrigerator overnight. Then, gently reheat it on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. Be aware that the tortellini might absorb more liquid as it sits, so you may need to add a splash more broth or water when reheating to reach your desired consistency.
Frequently Asked Questions About Butternut Squash Sausage Tortellini Soup
Can I use dried pasta instead of fresh tortellini?
Absolutely! If you don’t have fresh tortellini, dried pasta works great. Just follow the package directions for cooking time. Add it during the last 5-7 minutes of simmering to ensure it’s cooked through but not mushy. It’s a flexible approach, much like adjusting steps when learning how to make pumpkin patch cookies to suit your ingredients.
What if I don’t have an immersion blender?
No worries! You can still achieve a creamy texture. Carefully transfer the soup in batches to a regular blender. Make sure to vent the lid slightly to allow steam to escape, and hold it down with a kitchen towel while blending. This method is just as effective, similar to finding workarounds when you’re figuring out how to make pumpkin patch cookies for the first time.
Can I make this soup spicier?
Definitely! If you love a little heat, add a pinch of red pepper flakes along with the sausage, or stir in some cayenne pepper when you add the cream. You can also use spicy Italian sausage instead of mild. This flexibility is part of what makes recipes fun, just like experimenting with the spices in your fall pumpkin patch cookies.
How can I make this a vegetarian soup?
To make this a vegetarian delight, simply omit the Italian sausage. You can replace it with plant-based sausage crumbles or sauté some extra mushrooms and onions for a hearty base. Ensure your broth is vegetable broth. This simple swap makes it accessible for everyone, much like how the basic steps for homemade pumpkin patch cookies can be adapted for different dietary needs.
Variations of Butternut Squash Sausage Tortellini Soup You Can Try
This soup is wonderfully adaptable, just like how you can create the easiest pumpkin patch cookies with a few simple tweaks. Whether you’re looking to adjust dietary needs or explore different flavors, there are plenty of ways to make this soup your own.
- Vegetarian Delight: Omit the sausage and sauté extra onions, carrots, and celery in olive oil until softened. You can also add plant-based sausage crumbles for a similar savory flavor. Ensure you use vegetable broth.
- Spicy Kick: For those who love a bit of heat, add a pinch of red pepper flakes when you sauté the sausage, or stir in a teaspoon of cayenne pepper with the cream. Using spicy Italian sausage is another easy way to boost the heat.
- Lighter Version: Reduce the heavy cream by half and substitute with half-and-half or even whole milk for a less rich, but still creamy, soup. This is a simple adjustment, making it as approachable as making easy pumpkin patch cookies.
- Heartier Meal: Add other vegetables like diced carrots, celery, or even kale along with the butternut squash for extra nutrients and texture. Cooked shredded chicken or turkey can also be added for more protein.
Butternut Squash Sausage Tortellini: Amazing 45-Min Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Butternut Squash Sausage Tortellini Soup is a heartwarming and comforting dish perfect for cooler weather. It combines savory Italian sausage, tender tortellini, and earthy butternut squash in a creamy broth, making it a satisfying and easy-to-prepare meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, as preferred)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 package (9 ounces) cheese-filled tortellini
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the Italian sausage and cook until browned, crumbling it with a spoon. Cook for 5-7 minutes.
- Add the chopped onion and minced garlic. Cook for 3-4 minutes until the onion is translucent.
- Stir in the diced butternut squash.
- Add the chicken or vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until the squash is tender.
- Blend the soup using an immersion blender or a regular blender until your desired consistency is reached.
- Return the soup to low heat and stir in the heavy cream, dried thyme, and dried sage. Season with salt and pepper to taste.
- Add the cheese-filled tortellini and cook according to package instructions, about 3-5 minutes.
- Stir in the chopped spinach and let it wilt for about 2 minutes.
- Serve hot.
Notes
- For best flavor, use fresh butternut squash and herbs.
- Adjust the amount of heavy cream for desired creaminess.
- Taste and adjust seasonings as needed.
- For a vegetarian option, omit the sausage or use a plant-based alternative.
- Add other vegetables like carrots, celery, or kale for extra nutrients.
- Include cayenne pepper or red pepper flakes for a spicier soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled soup in airtight containers for up to three months.
- Ensure your broth is gluten-free if making a gluten-free version.
- If the soup is too thick, add more broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 15g
- Cholesterol: N/A
