Description
Butternut Sausage Tortellini Soup is a hearty and comforting dish that combines sweet butternut squash, savory sausage, and tender cheese tortellini in a creamy, flavorful broth. This soup is perfect for cool evenings and provides a satisfying balance of sweetness, richness, and just the right amount of spice.
Ingredients
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1 medium butternut squash, peeled and cubed
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1 lb Italian sausage (mild or spicy)
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1 package (about 9 oz) cheese tortellini (fresh or frozen)
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4 cups chicken or vegetable broth
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1/2 cup heavy cream (or coconut/almond milk for dairy-free)
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1 medium onion, chopped
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2 cloves garlic, minced
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1/2 tsp sage
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1/2 tsp thyme
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1/4 tsp nutmeg
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2 cups spinach or kale (optional)
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Salt and pepper to taste
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Parmesan cheese (for topping)
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Olive oil for sautéing
Instructions
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Sauté the Aromatics
Heat olive oil in a large pot. Add chopped onions and garlic, cooking until soft and fragrant. -
Brown the Sausage
Add sausage to the pot, breaking it up as it cooks. Stir until browned and fully cooked. -
Add Vegetables and Spices
Add cubed butternut squash, sage, thyme, and nutmeg. Stir to mix well. -
Simmer
Pour in broth and bring to a simmer. Cook for 15-20 minutes until the squash is tender. -
Blend (Optional)
Blend part of the soup with an immersion blender for a creamier texture, leaving some chunks for texture. -
Add Tortellini and Cream
Stir in tortellini and cream. Cook for 5-7 minutes until tortellini is tender. -
Finish with Greens and Parmesan
Stir in spinach or kale until wilted. Top with Parmesan cheese before serving.
Notes
You can freeze the soup (without tortellini) for up to 3 months. Add tortellini when reheating.
For a lighter version, substitute the cream with coconut milk or almond milk.
This soup can be made ahead of time and actually tastes better after a day or two.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stove-top
- Cuisine: American, Italian