This cozy soup combines sweet butternut squash, tasty sausage, and soft tortellini for a warm hug in a bowl. It’s perfect for chilly days and super easy to make!
The best part? The flavors blend so well together that you might forget you’re eating veggies! I love serving it with crusty bread for dipping—it’s simply fun and filling!
Key Ingredients & Substitutions
Butternut Squash: This sweet squash is essential for flavor. If you can’t find it, try sweet potatoes or carrots for a similar sweetness and texture.
Italian Sausage: I love using mild sausage, but spicy works well if you want extra kick! For a lighter option, use turkey sausage or plant-based sausage alternatives.
Chicken Broth: While chicken broth adds depth, vegetable broth can be a great substitute for a vegetarian version. Homemade broth is also a fantastic option if you have it!
Tortellini: Cheese tortellini is classic, but you could use other pasta like small shells or even split peas for a different twist. Gluten-free tortellini is widely available too!
Fresh Spinach: If you don’t have spinach, kale or Swiss chard make good alternatives. Just make sure to cook them until they’re wilted.
How Do I Make Sure My Soup Has the Right Texture?
Getting the texture right can be tricky, but blending part of the soup makes it creamy without losing all the chunkiness. Here’s how to do it:
- After your squash is tender, use an immersion blender in the pot to blend until creamy but leave some pieces intact.
- If you prefer, transfer half to a regular blender. Let it cool slightly, blend until smooth, and then mix it back in.
- Always adjust the thickness afterward – you can add water or extra broth as needed for your perfect soup consistency!
Butternut Squash, Sausage and Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), removed from casings
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups butternut squash, peeled and diced into 1/2-inch cubes
- 4 cups chicken broth
- 1 cup water (optional, to adjust soup consistency)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- 9-12 ounces cheese tortellini (fresh or frozen)
- 2 cups fresh spinach leaves
- Grated Parmesan cheese, for serving
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This delightful soup takes about 30 minutes to make from start to finish. You’ll spend about 10 minutes chopping and prepping your ingredients and another 20 minutes cooking and simmering. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the sausage, breaking it up with a spoon. Cook until browned and cooked through, roughly 5-7 minutes. When done, remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.
2. Cook the Aromatics:
Now, add the diced onion into the same pot. Sauté until it’s softened, about 4 minutes. Then, stir in the minced garlic and sauté for an additional 30 seconds or until fragrant. Your kitchen should start smelling amazing!
3. Add the Veggies and Herbs:
It’s time for the star of the show! Add in the diced butternut squash, chicken broth, dried thyme, and dried sage. Bring the mixture to a boil, then lower the heat. Cover and let it simmer until the squash is tender, which should take about 15-20 minutes.
4. Blend for Creaminess:
Using an immersion blender, carefully blend about half the soup to create a creamy texture while keeping some chunks of squash intact. If you don’t have an immersion blender, feel free to transfer half of the soup to a regular blender—they’ll be friends for a moment! Puree it, then pour it back into the pot.
5. Stir in the Goodness:
Add the cooked sausage and the tortellini into the pot. Cook everything together until the tortellini is tender, about 3-5 minutes. Your soup is coming together beautifully!
6. Add the Greens:
Toss in the fresh spinach and let it cook until wilted, about 1-2 minutes. Don’t forget to give the soup a taste! Season it with salt and pepper as needed. If you find it’s a bit too thick for your liking, you can easily adjust it by adding water or more broth until it’s just right.
7. Serve and Enjoy:
Ladle the soup into bowls and finish it with a sprinkle of grated Parmesan cheese and fresh chopped parsley or basil. Serve hot with some crusty bread on the side for dipping, and enjoy every comforting spoonful!
This hearty, warming soup is sure to please anyone at your table—hope you love it as much as I do!
Can I Use Frozen Butternut Squash Instead?
Yes, frozen butternut squash is a convenient option! Just add it directly to the pot; you may need to increase the cooking time slightly until it’s tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors continue to meld, making it even tastier the next day! To reheat, warm gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Make This Soup Vegetarian?
Absolutely! Simply substitute the Italian sausage with a plant-based sausage or mushrooms for that savory flavor. Use vegetable broth instead of chicken broth, and you’re all set for a delicious vegetarian version!
What Can I Use Instead of Tortellini?
If you don’t have tortellini on hand, you can use any small pasta like shells or ditalini. Alternatively, split peas or beans can add protein and texture as well!