Butternut Sausage Tortellini Soup – You know those recipes that kind of sneak up on you? This Butternut Sausage Tortellini Soup was one of those happy accidents. It all started on a chilly Saturday when I was rummaging through the fridge, staring at some random leftovers: half a butternut squash, an apple that was probably too close to its “use me now” phase, and a package of tortellini that had been sitting in the freezer forever.
I wasn’t really sure where I was going with it, but as I started tossing things in a pot, the kitchen filled with the most amazing smell. By the time I stirred in the parmesan and cream, I knew this soup was something special. It’s sweet, savory, creamy, and just plain cozy.
Now, every time I make it, it reminds me of that day. There’s something so satisfying about creating something delicious out of whatever you have lying around, don’t you think? Plus, my family loves it, and that’s always the real win.
Why You’ll Love This Butternut Sausage Tortellini Soup Recipe?
This soup is basically comfort in a bowl, and here’s why:
- Sweet and Savory Perfection: The butternut squash and apple bring just the right amount of sweetness, while the sausage and parmesan balance it out.
- Creamy Without the Guilt: It’s indulgent but not overly heavy. The cream and cheese give it that rich texture we all love.
- So Versatile: You can tweak it to fit what you have—swap the sausage for mushrooms, use gluten-free tortellini, or even try it with kale instead of spinach.
- Quick and Easy: For something that tastes like it simmered all day, this soup comes together surprisingly fast (just under an hour).
Ingredient Notes:
Here’s a little love for the ingredients that make this soup shine:
- Italian Sausage: Whether you go for mild or spicy, it brings a depth of flavor that ties everything together.
- Butternut Squash: The creamy, sweet base of the soup. Fresh is great, but frozen works in a pinch.
- Apple (or Pear): Adds a subtle sweetness that makes you wonder, What’s that amazing flavor?
- Cheese Tortellini: Let’s be real—these little pasta pillows are the ultimate comfort food.
- Spinach: Because we need something green to make it feel balanced, right?
- Parmesan and Cream: The dream team for creating a velvety finish.
- Sage and Thyme: These herbs give the soup that earthy, warm flavor that feels like fall in a bowl.
How To Make Butternut Sausage Tortellini Soup?
This recipe isn’t fussy at all—it’s the kind of thing you can whip up while chatting with a friend or catching up on your favorite podcast.
- Cook the Sausage: Heat the olive oil in a big pot over medium-high heat. Add the sausage and break it up as it cooks. Let it brown and get a little crispy (that’s where the flavor is!) for about 8–10 minutes. Scoop it out and set it aside, but leave those delicious drippings in the pot.
- Sauté the Onion and Herbs: Toss in the diced onion and cook it until it’s soft and translucent, about 5–7 minutes. Add the garlic, red pepper flakes (if you like a bit of heat), thyme, and sage. Stir it around for a minute—your kitchen will smell incredible at this point.
- Simmer the Base: Pour in the chicken broth, then add the butternut squash, apple, and a tiny pinch of cinnamon if you’re feeling adventurous. Bring everything to a boil, then lower the heat and let it simmer for about 15 minutes, or until the squash is soft.
- Blend It Up: Use an immersion blender to puree the soup right in the pot. Don’t have one? No problem—just carefully transfer it to a blender in batches (trust me, don’t fill it too much at once).
- Cook the Tortellini: Bring the soup back to the stove and toss in the tortellini. Let it simmer for about 5 minutes until the tortellini is tender and perfect.
- Add the Cream and Cheese: Lower the heat and stir in the cream and parmesan. Watch as it melts into the soup and transforms it into a creamy dream.
- Finish with Spinach and Sausage: Stir in the spinach and let it wilt for a couple of minutes. Add the cooked sausage back in and give everything a good mix.
- Season and Serve: Taste the soup and adjust the salt and pepper as needed. Ladle it into bowls, sprinkle with a little extra parmesan, and enjoy every comforting bite.
Storage Options:
- Refrigerate: Store leftovers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
- Freeze: The soup base (without the tortellini) freezes beautifully. Store it in an airtight container for up to 2 months, then add fresh tortellini when you’re ready to serve.
Variations and Substitutions:
This soup is practically begging for you to make it your own:
Want To Save This Recipe?
- Vegetarian Option: Skip the sausage and use vegetable broth. Add mushrooms or chickpeas for extra texture.
- Gluten-Free: Swap the tortellini for a gluten-free version and check that your broth is gluten-free.
- Extra Veggies: Carrots, kale, or even a handful of frozen peas would work perfectly.
- Spicy Kick: Use hot Italian sausage and an extra pinch of red pepper flakes.
What to Serve with Butternut Sausage Tortellini Soup?
While this soup is a meal on its own, pairing it with something extra takes it over the top:
- Crusty Bread: For dunking, obviously.
- Simple Salad: A crisp green salad with a tangy vinaigrette balances the richness.
- Garlic Knots: Because carbs make everything better.
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes! It actually tastes better the next day as the flavors meld. Just reheat it gently on the stove.
Can I use frozen butternut squash?
Definitely! It’s a time-saver and works just as well as fresh squash.
What’s the best way to blend the soup?
An immersion blender is easiest, but a regular blender works fine—just blend in small batches to avoid spills.
So, there you have it—Butternut Sausage Tortellini Soup that’s comforting, versatile, and absolutely delicious. Try it out, and let me know how it turns out. Did you make any fun tweaks? I’d love to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Butternut Sausage Tortellini Soup
Ingredients
Soup Base:
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed (omit for vegetarian)
- 1 onion diced
- 2 cloves garlic minced
- 1 pinch red pepper flakes optional
- 1 teaspoon fresh thyme chopped (or ½ teaspoon dried thyme)
- 2 tablespoons fresh sage thinly sliced (or 1 teaspoon dried sage)
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 pound butternut squash cubed
- 1 large apple or pear, peeled, cored, and diced
- 1 pinch cinnamon optional
Additional Ingredients:
- 1 pound cheese tortellini use gluten-free tortellini for gluten-free
- ½ cup heavy cream or coconut milk for dairy-free
- ¼ cup Parmigiano-Reggiano parmesan cheese, grated
- 4 ounces baby spinach
- Salt and black pepper to taste
Instructions
Prepare the Sausage:
- Heat olive oil in a large saucepan over medium-high heat. Add the Italian sausage, breaking it apart as it cooks. Cook until fully browned and cooked through, approximately 8–10 minutes. Remove the sausage from the pan and set it aside.
Sauté the Onion and Herbs:
- In the same pan, add the diced onion and sauté over medium heat until softened and translucent, about 5–7 minutes. Add the garlic, red pepper flakes, thyme, and sage. Stir and cook for 1 minute, or until the herbs are fragrant.
Simmer the Base:
- Pour in the chicken broth, then add the butternut squash, apple, and a pinch of cinnamon, if desired. Increase the heat and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, or until the squash and apple are tender.
Blend the Soup:
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a standard blender, being cautious with the hot liquid. Return the blended soup to the pot.
Cook the Tortellini:
- Bring the pureed soup back to a gentle simmer. Add the cheese tortellini and cook for approximately 5 minutes, or until the tortellini are tender.
Incorporate Cream and Cheese:
- Reduce the heat to medium-low and stir in the heavy cream and grated parmesan cheese. Stir until the cheese has fully melted and integrated into the soup, about 2–3 minutes.
Add Spinach and Sausage:
- Stir in the baby spinach and allow it to wilt, about 2 minutes. Return the cooked sausage to the pot and mix well.
Season and Serve:
- Taste the soup and adjust the seasoning with salt and black pepper as needed. Serve hot, garnished with additional parmesan cheese if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
