Butternut Squash Sausage and Tortellini Soup

Butternut Squash Sausage and Tortellini Soup soups This rich soup combines the natural sweetness of butternut squash, the savory flavor of Italian sausage with fresh rosemary and sage, and the indulgence of cheese-filled tortellini cozy soups Butternut Squash Sausage and Tortellini Soup butternut squash, sausage

This squash sausage tortellini soup is a hearty, delicious and easy to make meal perfect for chilly evenings. This rich soup combines the natural sweetness of butternut squash, the savory flavor of Italian sausage with fresh rosemary and sage, and the indulgence of cheese-filled tortellini. The flavor inspiration for this is a fall dressing or stuffing. It is so comforting and delicious!

Butternut Squash Sausage and Tortellini Soup

Butternut Squash, Sausage Tortellini Soup Ingredients

  • OLIVE OIL: For sautéing the veggies and sausage
  • ITALIAN SAUSAGE: I like using spicy Italian sausage - pork sausage but feel free to use any type of sausage or ground meat
  • ONION & GARLIC: I used yellow onion but you can use red onion or white onion and use as much or as little garlic as you like
  • CARROTS & CELERY: I love to start the flavors of the soup off by sautéing onion, garlic, carrot and celery. A perfect combination creating a foundation of flavor for soups and sauces.
  • BUTTERNUT SQUASH: This not only adds natural sweetness to every bite of the soup but it also thickens the soup as it softens. You will need 3 cups cubes butternut squash which is approximately a 1 pound butternut squash.
  • SPICES & SEASONING: My fav combo for this soup is sage, rosemary and red chili flakes/red pepper flakes. I use fresh sage and fresh rosemary. Adjust amounts to taste.
  • BROTH: I like to use either store bought or homemade chicken broth and if you are using store bought chicken broth or chicken stock - I recommend using low sodium chicken broth
  • HEAVY CREAM: Swirling in some cream creates a rich and creamy broth in this soup. Feel free to use a dairy free cream for a dairy free version
  • KALE: I use curly green kale but you can also use Tuscan kale or dinosaur kale or lacinato kale or any type of greens like spinach will work too
  • TORTELLINI: I like to use fresh refrigerated tortellini but you can use frozen ones too - feel free to use any filling you like - my fav is cheese
  • PARMESAN CHEESE: Freshly grated and stirred into the soup adds so much flavour and I like to serve mine with extra on the side.

Butternut Squash Sausage and Tortellini Soup

About the tortellini, use good quality tortellini!

Although the dry packaged kind will work and so will the frozen for this recipe, I just don’t think they taste as good. The refrigerated kind only take a few minutes to cook once your soup is simmering and they’re much better tasting. Use tortellini with any filling you like. I’m a fan of plain cheese ones but feel free to use whatever brand and one you like. Tortellini also comes in a gluten-free form which is great for those who have sensitivities. They are a total life saver on busy days when you just don’t have the time to invent a meal. We always have a pack in the freezer just for days like that

Butternut Squash Sausage and Tortellini Soup

How To Make Squash Sausage Tortellini Soup (full instructions in recipe card below)

  1. Cook sausage and onion, carrot and celery
  2. Season with garlic, herbs and chili flakes
  3. Add squash and broth; simmer
  4. Stir in the kale, tortellini, Parmesan cheese and cream
  5. Test for seasoning and adjust then serve

Butternut Squash Sausage and Tortellini Soup

How do you store tortellini soup?

  • STORAGE: Store leftovers in an airtight container and refrigerate, the soup will last for 3-5 days if stored properly. Remember that pasta continues to absorb liquid so the soup will thicken and tortellini will swell and soften as it sits.
  • MAKE AHEAD: If you plan on making this soup ahead I recommend making the soup all the way until you have to add the tortellini and kale and stop just before that - allow it to cool and then store in an airtight container in the fridge for up to 2-3 days until just before you are ready to serve. Place soup in large soup pot bring up to a simmer and add tortellini and kale and continue with rest of recipe as written adding more broth as needed.
  • FREEZING: You can freeze this soup, but if you want to freeze the entire batch, again it’s best to leave out the cream, cheese, spinach, and tortellini and then add them when you’re reheating same as when you are it ahead. Freezing leftovers as-is, the soup will not have the same texture as when first cooked so I do not recommend it.

Butternut Squash Sausage and Tortellini Soup

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Recipe

Servings: 4-6
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage, (casings removed)
  • 1 medium yellow onion, diced
  • 1 carrot, diced
  • 1 celery, sliced
  • 2 teaspoons chopped sage
  • 2 teaspoons chopped rosemary
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 5 cups chicken stock (plus more if needed)
  • 3 cups diced butternut squash
  • ½ cup heavy cream (or half and half)
  • ½ cup finely grated Parmesan cheese
  • 1 pound (16 ounces) fresh cheese tortellini
  • 2 cups finely-chopped kale, tough stems removed
  • Salt and freshly-ground black pepper to taste

Garnishes

  • Grated Parmesan
  • Chopped fresh herbs (fresh parsley or basil)

Directions

  1. In a large pot or dutch oven, cook the Italian sausage over medium heat using a wooden spoon to break it up until it has browned throughout. 3-5 mins.
  2. If needed drain off some excess fat leaving back at least 1 tablespoon. Add the diced onion, carrots, celery, garlic, chili flakes, sage and rosemary. Cook, stirring frequently, until the onions are soft. 3-5 mins
  3. Add the butternut squash and season with salt, and black pepper, stir cooking for 1 min
  4. Pour in the chicken broth, stir, and increase the heat to high. Allow to come to a boil then reduce the heat to low, cover with a lid, and allow to simmer until the butternut squash becomes tender, about 10-15 minutes.
  5. Stir in the kale, heavy cream, Parmesan cheese and tortellini and allow to simmer for 5-6 minutes or until the tortellini is tender.
  6. Test for seasoning and adjust as needed then serve garnished with more grated parm and chopped fresh herbs as desired.

Butternut Squash Sausage and Tortellini Soup