There is something magical about the smell of sage on a crisp autumn evening.
You want a meal that feels like a warm hug. This Butternut Squash Sausage Tortellini Soup is exactly that. It is simple, hearty, and brings the best fall flavors together in one pot.
Why You Will Love This Recipe
This recipe is a total winner for busy families. It uses simple pantry staples and fresh seasonal produce. You only need one pot to make it happen. That means less time cleaning and more time relaxing.
The combination of savory sausage and sweet squash is incredible. It is ready in under an hour from start to finish. Your kitchen will smell like a cozy dream. It is perfect for those chilly fall weeknights when you need comfort fast.
Simple Cooking Steps
Making this soup is very straightforward and stress-free. You start by browning your favorite Italian sausage. Then, you let the squash simmer until it is perfectly tender. The tortellini cooks right in the broth at the end.
Even if you are a beginner, you can do this. There are no complicated techniques required here. It is a foolproof way to get a restaurant-quality meal on your table.
Ingredients You Will Need
Most of these items are likely already in your kitchen or easy to find.
- 1 pound Italian sausage, mild or spicy
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed into 1/2-inch pieces
- 6 cups low-sodium chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 9 ounces refrigerated cheese tortellini
- 2 cups fresh kale, stems removed and chopped
- 1/2 cup heavy cream
- Salt and black pepper to taste
Step-by-Step Directions
- In a large Dutch oven, cook the Italian sausage over medium-high heat until browned.
- Drain all but 1 tablespoon of the fat from the pot.
- Add the diced onion and sauté for 5 minutes until softened.
- Stir in the minced garlic, sage, thyme, and red pepper flakes for 1 minute.
- Add the cubed butternut squash and chicken broth, then bring to a boil.
- Reduce heat to medium-low and simmer for 12 to 15 minutes until squash is tender.
- Add the refrigerated cheese tortellini and cook according to package directions.
- Stir in the chopped kale and heavy cream for 2 minutes until wilted.
- Season with salt and black pepper to taste and serve immediately.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowls. I love pairing it with warm crusty bread for dipping. A sprinkle of fresh parmesan cheese on top adds a lovely salty finish. It makes a satisfying complete meal all on its own.
Set the table and gather your family around. This is the ultimate comfort food for a quiet night in. You can even serve it with a light side salad for extra crunch.
Storage & Reheating
Leftovers keep well in the fridge for about three days. Store them in an airtight container once cooled. When you are ready for more, reheat it gently on the stove. You might need a splash of broth as the pasta absorbs liquid.
I do not recommend freezing this specific soup. The tortellini and cream can change texture when thawed. It is best enjoyed fresh or within a few days. It makes a wonderful lunch the next day!
Tips for Best Results
- Don’t skip browning the sausage well for maximum flavor.
- Buy pre-cut butternut squash to save 15 minutes of prep time.
- Avoid overcooking the tortellini so they stay firm and delicious.
- Use spicy sausage if you want a little extra heat.
- For a holiday gathering, you can easily double this recipe.
- Add the kale at the very last minute to keep it bright.
- Taste your broth before adding salt since sausage can be salty.
Easy Flavor Ideas
- Swap the kale for fresh baby spinach for a milder taste.
- Use mild turkey sausage for a lighter version of this dish.
- In summer, swap butternut squash for golden zucchini.
- Add a pinch of nutmeg to enhance the squash’s sweetness.
Common Questions
Can I use frozen butternut squash?
Yes, frozen squash works perfectly fine here. Just add it directly to the broth. It may cook slightly faster than fresh squash.
Will my kids eat this?
Most kids love the cheesy tortellini and mild broth. If they are picky about greens, chop the kale very small. It is a kid-approved way to eat veggies.
Can I make this dairy-free?
You can use full-fat coconut milk instead of heavy cream. Be sure to use dairy-free tortellini or a different pasta shape. It will still be very creamy and delicious.
I hope this cozy Butternut Squash Sausage Tortellini Soup brings warmth to your table. It is the perfect way to celebrate the arrival of fall with those you love. Happy cooking!
— Lidia
Amazing Butternut Squash Sausage Tortellini Soup
Ingredients
- 1 pound Italian sausage, mild or spicy
- 1 large onion , diced
- 3 cloves garlic , minced
- 4 cups butternut squash, peeled and cubed into 1/2-inch pieces
- 6 cups low -sodium chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 9 ounces refrigerated cheese tortellini
- 2 cups fresh kale, stems removed and chopped
- 1/2 cup heavy cream
- Salt and black pepper to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the Italian sausage over medium-high heat until browned, breaking it into small crumbles.
- Drain all but 1 tablespoon of the fat from the pot.
- Add the diced onion to the pot and sauté for 5 minutes until softened and translucent.
- Stir in the minced garlic, sage, thyme, and red pepper flakes, cooking for 1 minute until fragrant.
- Add the cubed butternut squash and chicken broth to the pot. Bring the mixture to a boil.
- Reduce heat to medium-low and simmer for 12 to 15 minutes, or until the butternut squash is fork-tender.
- Add the refrigerated cheese tortellini to the pot and cook according to package directions, typically 3 to 5 minutes.
- Stir in the chopped kale and heavy cream. Cook for 2 minutes until the kale is wilted and the soup is heated through.
- Season with salt and black pepper to taste and serve immediately.
