Welcome the Flavors of Tortellini Soup with Sausage and Butternut Squash Recipe
There’s just something so cozy about a warm bowl of soup that feels like a hug. That’s exactly why I absolutely adore this Tortellini Soup with Sausage and Butternut Squash Recipe. It’s a perfect mix of savory Italian sausage, tender butternut squash, and pillowy cheese tortellini swimming in a fragrant broth. I find it’s the kind of meal that’s equally great for a chilly weeknight dinner or serving up when family and friends drop by unexpectedly.
I love how the natural sweetness of the butternut squash balances beautifully with the hearty sausage, making it flavorful but not overpowering. Plus, the addition of fresh baby spinach adds that lovely pop of green and nutrients, so you’ll enjoy a bowl that’s as nourishing as it is delicious.
Daisy’s Top Tips
- Flavor Builder: Brown the sausage until it’s golden crisp for that extra depth of flavor.
- Texture Magic: Don’t overcook the tortellini—firm but tender makes all the difference.
- Budget Friendly: Swap fresh spinach for frozen in a pinch, adding it last to retain brightness.
- Time Saver: Use pre-cut butternut squash from the store to speed up prep time.
Market Basket & Pantry Picks
Choosing the right ingredients can really elevate your Tortellini Soup with Sausage and Butternut Squash Recipe. I always recommend starting with high-quality Italian sausage—the kind with good seasoning and a bit of fat to render out for flavor. Fresh vegetables make a huge difference, especially the butternut squash and carrots, which should be firm and vibrant.
- Italian sausage: Mild or spicy, based on your taste preference.
- Olive oil: Extra virgin adds a fruity note, but regular works well too.
- Onion: Yellow or white, diced small for quick softening.
- Garlic: Fresh cloves minced for that fragrant base.
- Carrots: Peeled and sliced evenly for gentle sweetness.
- Butternut squash: Peeled, seeded, and cubed—look for firm skin and deep orange flesh.
- Chicken broth: Low-sodium to control saltiness, homemade if you have it.
- Cheese tortellini: Fresh or refrigerated for creamy cheese pockets.
- Baby spinach: Washed and ready, adding freshness at the end.
- Dried thyme: Adds a subtle earthy warmth.
- Salt & pepper: To taste.
- Grated Parmesan cheese: For serving, to bring all the flavors together.
Smart Shopping Ideas
When picking butternut squash, look for a matte skin with no soft spots—this means it’s fresh and sweet. For the sausage, check the label for minimal fillers and good spices. If you can’t find fresh tortellini, refrigerated works well in this soup and cooks just as quickly. Lastly, low-sodium broth gives you better control over the soup’s final saltiness, so you can adjust as you go.
Cook Tortellini Soup with Sausage and Butternut Squash Recipe Step by Step
Cooking this soup is effortless but so rewarding—you’ll be sipping on bubbly, aromatic goodness in no time. Follow these steps, and trust me, the kitchen will smell divine while you do.
- Brown the sausage: Heat the olive oil over medium heat in a large pot. Add Italian sausage, breaking it up with a wooden spoon. Cook until nicely browned and cooked through. If there’s excess fat, feel free to drain it off for a lighter soup.
- Sauté the veggies: Toss in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Stir and cook for about 5 minutes until they soften and release their sweet aromas.
- Simmer the broth: Pour in the chicken broth and sprinkle in dried thyme. Raise the heat to bring it to a bubbly boil, then lower to a gentle simmer. Cover and cook about 15 minutes until vegetables are tender but not mushy.
- Cook the tortellini: Add the cheese tortellini directly to the simmering soup. Cook according to the package—usually 5 to 7 minutes—until tortellini are tender and pillowy.
- Add the greens: Stir in the baby spinach last and cook just 1 to 2 minutes until wilted, keeping that fresh green color and a slight crunch.
- Season and serve: Taste your soup and season with salt and pepper as needed. Ladle into bowls and top with plenty of freshly grated Parmesan cheese. Serve immediately and enjoy the comforting warmth!
Serving the Dish with Flair
Nothing makes a meal feel more special than how you present it. This Tortellini Soup with Sausage and Butternut Squash Recipe shines when served piping hot in rustic bowls with a sprinkle of Parmesan melting on top. I love pairing it with crusty bread for dunking—that bubbly broth just begs for it!
Serve It Up Right
- Perfect Pairings: Crusty garlic bread or a fresh Caesar salad balance this hearty soup beautifully.
- Plating Magic: Use wide, shallow bowls to showcase the colorful veggies and tortellini.
- Leftover Love: Store leftovers in airtight containers. Reheat gently to keep tortellini from becoming gummy.
- Occasion Twist: Top with a drizzle of chili oil or sprinkle fresh basil for a party-worthy presentation.
Fun Variations with Tortellini Soup with Sausage and Butternut Squash Recipe
- Swap Italian sausage for turkey sausage for a lighter protein punch without sacrificing flavor.
- Add a pinch of red pepper flakes while sautéing the veggies for a gentle spicy kick.
- Mix in a handful of roasted pumpkin seeds or toasted pine nuts for some delightful crunch.
- Use spinach alternatives like kale or Swiss chard for varied textures and nutrition boosts.
- Finish with a swirl of creamy pesto or dollop of ricotta for extra richness.
- Stir in sun-dried tomatoes for a tangy burst that complements the sweetness of squash.
Make-Ahead & Storage Tips
- Refrigerate: Cool your soup completely before transferring to airtight containers. It keeps fresh up to 4 days.
- Freeze: Freeze in portion-sized containers. Tortellini can slightly change texture but still tastes great reheated.
- Reheat: Warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if it thickens too much.
- Fresh Spinach: For long storage, add fresh greens only when reheating to keep them vibrant.
Tortellini Soup with Sausage and Butternut Squash Recipe FAQs
- Can I make this soup vegetarian? Absolutely! Replace sausage with sautéed mushrooms or a plant-based sausage substitute.
- What if I don’t have butternut squash? Sweet potatoes or pumpkin are great alternatives that offer similar sweetness and texture.
- Can I use dried tortellini? Yes, but remember to extend cooking time and add extra broth as needed to soften them fully.
- How do I prevent tortellini from sticking together? Stir occasionally during cooking and avoid overcrowding the pot.
- Is this soup freezer-friendly? Yes! Just be mindful that tortellini texture may soften after freezing but flavor stays delicious.
Tortellini Soup with Sausage and Butternut Squash Recipe
This hearty Tortellini Soup with Sausage is a comforting Italian-inspired dish featuring savory Italian sausage, tender cheese tortellini, and a medley of vegetables simmered in a flavorful chicken broth. Enhanced with fragrant thyme and finished with fresh baby spinach and Parmesan cheese, this soup is perfect for a cozy meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat
- 1 lb Italian sausage, casings removed
Vegetables & Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 2 cups baby spinach
Liquids & Seasonings
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Pasta & Cheese
- 1 (9 oz) package cheese tortellini
- Grated Parmesan cheese, for serving
Instructions
- Cook the Sausage: In a large pot, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if necessary to keep the soup from being greasy.
- Sauté the Vegetables: Add diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften and become aromatic.
- Add Broth and Simmer: Pour in the chicken broth and stir in the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 15 minutes or until the vegetables are tender and flavors meld together.
- Cook the Tortellini: Stir in the cheese tortellini and cook according to package instructions, typically about 5-7 minutes, until the pasta is tender and cooked through.
- Add Spinach and Season: Toss in the baby spinach and cook for 1-2 minutes until it wilts. Season the soup with salt and freshly ground black pepper to taste, adjusting as needed.
- Serve: Ladle the hot soup into bowls, and top each serving with a generous sprinkle of grated Parmesan cheese for added richness and flavor.
Notes
- For a spicier soup, use spicy Italian sausage instead of mild.
- You can substitute butternut squash with sweet potatoes or pumpkin for a similar sweetness and texture.
- Fresh thyme can be used instead of dried; use about 1 tablespoon fresh.
- If preferred, turkey sausage is a leaner alternative to traditional Italian sausage.
- This soup can be made ahead and stored in the refrigerator for up to 3 days; add spinach fresh when reheating to maintain its texture.
