Butternut Squash & Sausage Tortellini Soup Recipe

I absolutely love this Butternut Squash & Sausage Tortellini Soup Recipe because it’s like comfort in a bowl that’s packed with bold flavors and heartiness. The combination of sweet butternut squash and savory Italian sausage creates this beautiful balance that just warms you up from the inside out on chilly days. Plus, the cheesy tortellini makes it feel indulgent without being heavy.

When I first tried making this soup, I was blown away by how the parmesan rind adds this subtle, rich depth that really sets it apart from your usual soup fare. Whether you’re looking for a cozy weeknight dinner or something impressive to share with friends, this Butternut Squash & Sausage Tortellini Soup Recipe comes together quickly and reliably, making it my go-to for fall and winter evenings.

Ingredients You’ll Need

The ingredients in this Butternut Squash & Sausage Tortellini Soup Recipe complement each other wonderfully, creating layers of flavor and texture. I always recommend fresh sausage and quality broth here—they really uplift the dish.

• Sweet Italian sausage: Look for good quality sausage for that perfect savory kick.
• Kosher salt and pepper: Essential for seasoning to taste at each stage.
• Olive oil: Helps soften veggies if the sausage doesn’t release enough fat.
• Sweet onion: Adds natural sweetness and depth once sautéed.
• Garlic cloves: Fresh garlic is a must for that punch of flavor.
• Butternut squash: Cubed—make sure it’s ripe and firm for tender, sweet chunks.
• Tomato paste: This concentrates the tomato flavor and adds a nice richness.
• Diced fire roasted tomatoes: Adds smoky, slightly charred notes for complexity.
• Parmesan rind: Slightly underrated, but it brings deep umami to the broth.
• Chicken stock: Use a rich, flavorful stock—it’s the foundation of the soup.
• Heavy cream: Adds luscious creaminess that balances the savory and sweet.
• Kale or spinach: I prefer kale for a bit of chewiness, but spinach works well too.
• Cheese tortellini: Fresh or frozen—this makes the soup wonderfully filling.
• Parmesan cheese: For topping, freshly grated is best for that salty finish.
• Crushed red pepper: Adds just the right amount of heat if desired.

Variations

One of the things I love about the Butternut Squash & Sausage Tortellini Soup Recipe is how easy it is to make it your own. Feel free to play around with the greens or swap out the tortellini to suit your preferences.

• Spicy Twist: I sometimes add a pinch more crushed red pepper or sub spicy Italian sausage to kick things up.
• Vegetarian Version: Replace sausage with mushrooms or extra chickpeas, and use vegetable broth instead of chicken stock.
• Greens Swap: Baby spinach works if you want a milder green, and it wilts quicker.
• Use Different Pasta: Cheese ravioli or even small shells can substitute for tortellini with great results.

How to Make Butternut Squash & Sausage Tortellini Soup Recipe

Step 1: Brown the Sausage

Heat a large pot over medium heat and add the sausage with a big pinch of kosher salt and pepper. Use your spoon or spatula to break it apart as it cooks, letting it brown nicely all over—this should take about 6 to 8 minutes. The key here is to get good caramelization without burning; it deepens flavor and creates that savory base we want.

Step 2: Sauté the Vegetables

If your sausage didn’t release enough fat, drizzle in a bit of olive oil, then add diced onions, minced garlic, and cubed butternut squash along with another pinch of salt and pepper. Stir everything over medium heat until the onions are translucent and the squash has softened slightly, about 5 to 6 minutes. Stir often to avoid sticking or burning, and you’ll notice the sweet aromas start to fill your kitchen.

Step 3: Build the Soup Base

Mix in the tomato paste and cook for a few minutes, letting it darken in color and intensify in flavor—that little step really makes a difference! Then pour in the diced fire roasted tomatoes, add the parmesan rind, and pour 4 cups of chicken stock. Bring everything up to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes. This gives the flavors time to meld beautifully and the squash to soften fully.

Step 4: Finish with Cream, Greens, and Tortellini

Stir in the heavy cream followed by the chopped kale (or spinach). Then add the cheese tortellini and cook uncovered for about 5 minutes until the tortellini are tender and cooked through. This is a great time to taste the soup and adjust with more salt or pepper as you like. If you feel the soup is too thick, go ahead and add that extra cup of chicken stock—you’ll find tortellini soak up liquid as the soup sits, so a little extra broth keeps it perfect.

Pro Tips for Making Butternut Squash & Sausage Tortellini Soup Recipe

How to Serve Butternut Squash & Sausage Tortellini Soup Recipe

Garnishes

I always top my bowls with freshly grated Parmesan cheese for that salty finish and sprinkle a little crushed red pepper for warmth—if you’re sensitive to heat, just a pinch adds a lively kick without overwhelming the soup’s flavors. A few torn fresh basil leaves work wonderfully too if you want a bright herbal note.

Side Dishes

This soup pairs beautifully with crusty bread or garlic knots to soak up the broth. Occasionally, I like to serve it alongside a simple green salad with lemon vinaigrette for a light but satisfying meal.

Creative Ways to Present

For special occasions, serving the soup in rustic bread bowls adds a fun and cozy touch that guests love. You can also drizzle a little truffle oil or a swirl of pesto on the soup for an elevated presentation and extra flavor punch.

Make Ahead and Storage

Storing Leftovers

I cool the leftover soup to room temperature before transferring it to airtight containers, then store it in the fridge for up to 3 days. The flavors actually deepen overnight, but I like to add a splash of broth when reheating to keep the tortellini from soaking up too much liquid.

Freezing

While the soup freezes okay, I recommend freezing the soup base without the tortellini and greens. When you’re ready to enjoy, thaw and reheat the soup base, then add fresh tortellini and kale for best texture and flavor.

Reheating

Gently reheat the soup on the stovetop over medium-low heat, stirring often. If it feels too thick, add a bit of chicken stock or water to loosen. Avoid microwave reheating for best taste and texture.

FAQs

Final Thoughts

This Butternut Squash & Sausage Tortellini Soup Recipe holds a special place in my kitchen repertoire because it brings together flavors and textures that always feel like a warm hug on a plate. Sharing this with family or friends guarantees smiles and a satisfied appetite. I truly hope you try it soon—you’ll find it’s as easy and comforting as it is delicious.

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