This Butternut Squash Sausage Tortellini Soup is a deliciously comforting fall soup, featuring a creamy butternut squash base, savory Italian sausage, and tender cheese tortellini. With flavors of thyme, sage, and a hint of spice from red pepper flakes, this soup is perfect for cozy dinners or a hearty lunch. Blend it smooth for a creamy texture, then add tortellini and garnish with fresh parsley for a vibrant, satisfying meal.
This Butternut Squash Sausage Tortellini Soup is a cozy and creamy fall dish, combining savory sausage, tender cheese tortellini, and spiced butternut squash. Perfect for a comforting dinner on a chilly evening!
INGREDIENTS
- Olive Oil (1 tablespoon): Used to sauté the sausage and vegetables, adding richness to the soup base.
- Italian Sausage (1 pound, casing removed): Adds savory flavor and protein to the soup.
- Onion (1 small, diced): Provides a mild sweetness and depth to the flavor.
- Garlic (3 cloves, minced): Adds aromatic flavor that complements the sausage and squash.
- Chicken Broth (4 cups): Forms the base of the soup, adding a savory depth.
- Butternut Squash (3 cups, peeled and cubed): Adds creaminess and a slight sweetness that balances the savory elements.
- Dried Thyme (1 teaspoon): Infuses a subtle earthiness to the soup.
- Ground Sage (1/2 teaspoon): Enhances the warm, autumnal flavors.
- Crushed Red Pepper Flakes (1/4 teaspoon): Adds a gentle kick of heat; adjust to taste.
- Heavy Cream (1/2 cup): Adds creaminess and richness to the soup.
- Cheese Tortellini (9 oz package): Provides a tender, cheesy element that complements the creamy squash base.
- Salt and Pepper (to taste): Enhances and balances all flavors in the soup.
- Fresh Parsley (optional, for garnish): Adds color and a hint of freshness to each bowl.
INSTRUCTIONS
- Step 1:
- Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
- Step 2:
- Add the diced onion and garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
- Step 3:
- Pour in the chicken broth and bring the mixture to a boil. Add the butternut squash, thyme, sage, and crushed red pepper flakes. Reduce the heat to a simmer and cook for 15-20 minutes, or until the squash is tender.
- Step 4:
- Using a hand blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches, then return it to the pot.
- Step 5:
- Stir in the heavy cream and add the cheese tortellini. Cook until the tortellini are tender, about 5-7 minutes.
- Step 6:
- Season the soup with salt and pepper to taste. Garnish with fresh parsley if desired, and serve warm.
Serving and Storage Tips
- Serve the soup warm, garnished with fresh parsley for a pop of color and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the soup without the tortellini. Add tortellini after reheating to prevent them from becoming mushy.
Helpful Notes
- Blend the soup before adding the tortellini for a smooth, creamy texture.
- Adjust the crushed red pepper flakes for a spicier or milder flavor.
- Use vegetable broth and omit sausage for a vegetarian version, adding extra spices for depth.
Tips from Well-Known Chefs
- Chef Ina Garten suggests using fresh herbs like thyme and sage for enhanced flavor.
- Chef Jamie Oliver recommends roasting the butternut squash beforehand for a richer, caramelized flavor.
- Chef Gordon Ramsay advises blending soups in batches if using a countertop blender to avoid overfilling.
WHY YOU'LL LOVE THIS RECIPE
- A hearty, comforting soup perfect for fall and winter months.
- Combines savory sausage and creamy butternut squash for a balanced, rich flavor.
- Quick and easy to prepare, making it ideal for busy weeknights.
- Customizable with your choice of spices or a vegetarian option.
VARIATIONS
- Add spinach or kale in the last few minutes of cooking for extra greens.
- Use spicy Italian sausage for an extra kick of heat.
- Replace tortellini with gnocchi for a different texture.
- For a dairy-free version, substitute coconut milk for heavy cream.