Butternut Squash Sausage Tortellini Soup – A Cozy Fall Dinner Recipe

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.