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Butternut Squash Sausage Tortellini Soup

Creamy Butternut Squash Sausage Tortellini Soup Bliss

Enjoy a cozy bowl of Butternut Squash Sausage Tortellini Soup, perfect for chilly evenings and adaptable to various dietary needs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Or vegetable oil for a lighter option.
  • 1 pound Italian Sausage Substitute with turkey or chicken sausage for a healthier option.
  • 1 medium Onion Red or yellow onion works great.
  • 3 cloves Garlic Minced fresh garlic preferred.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 4 cups Butternut Squash Diced, pre-cut squash simplifies prep time.
  • 1 teaspoon Dried Thyme Use fresh thyme for enhanced aroma if available.
  • 1 teaspoon Ground Sage Optional; skip if preferred.
  • 1 teaspoon Red Pepper Flakes Adjust to taste or omit for a milder flavor.
For the Creamy Element
  • 1 cup Heavy Cream Coconut milk works for a dairy-free option.
For the Pasta
  • 9 ounces Cheese Tortellini Consider whole wheat or gluten-free options if desired.
For Seasoning and Garnish
  • Salt
  • Pepper
  • Fresh Parsley Optional for garnish.

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large pot over medium heat until shimmering. Add Italian sausage, breaking it up with a wooden spoon. Sauté for 5-7 minutes until browned.
  2. Stir in diced onion and minced garlic, sautéing for 3-4 minutes until onion is translucent and fragrant.
  3. Pour in chicken broth and bring to a gentle boil. Incorporate diced butternut squash, thyme, sage, and red pepper flakes. Cover and simmer for 15-20 minutes until squash is tender.
  4. Blend the soup using an immersion blender until smooth, or transfer to a countertop blender in batches.
  5. Return the blended soup to the pot and stir in heavy cream and cheese tortellini. Simmer for an additional 5-7 minutes until tortellini is cooked through.
  6. Taste and adjust seasoning with salt and pepper as desired. Garnish with fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 8000IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

For deeper sweetness, roast butternut squash before adding it to the soup. Use pre-cut squash for a quick meal option and freeze the soup without tortellini for longer storage.

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