Introduction

Oh, friend, do you remember those chilly autumn evenings when you just craved something warm, comforting, and utterly delicious? I’m talking about that kind of soup that wraps you up like a cozy blanket. Well, get ready, because we’re about to make magic together! This Butternut Squash Sausage Tortellini Soup is that kind of recipe. It’s incredibly easy, comes together surprisingly fast, and tastes like a hug in a bowl. It’s the perfect antidote to a busy day or a damp afternoon.

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under an hour, making it perfect for weeknights.
Easy: Minimal fuss, maximum flavor. It’s so straightforward, even a beginner cook will nail it.
Giftable: Imagine sharing a big jar of this (cooled, of course!) with a neighbor or friend. Pure thoughtfulness!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this hearty and flavorful soup.

Ingredients

Let’s gather our cozy ingredients. Don’t worry, they’re all easy to find at your local grocery store!

1 pound sausage: I love using Italian sausage (mild or spicy, your choice!), but good quality pork sausage works beautifully too.
3 cups butternut squash, peeled and cubed: This is the star for that creamy, sweet goodness. Pre-cut butternut squash is a great time-saver if you’re in a rush!
3 cloves garlic, minced: Because no savory dish is complete without a little garlic punch.
1 small onion, chopped: Adds a foundational sweetness and aroma.
1/2 teaspoon ground sage: Sage and butternut squash are a match made in autumn heaven.
1 teaspoon dried thyme: A classic herb that brings so much depth.
4 cups chicken broth: Use good quality broth for the best flavor. Vegetable broth is a great vegetarian alternative if you skip the sausage!
1 package cheese tortellini: My go-to is fresh cheese tortellini for the quickest cooking time, but dried works too.
1/4 teaspoon red pepper flakes: Just a little hint of warmth to make your taste buds sing. Adjust to your spice preference!
Salt and pepper to taste: The essential finishing touches.
1 tablespoon olive oil: For getting things started.
1/2 cup heavy cream: This is the secret to that luxurious, velvety texture.
Fresh parsley, chopped, for garnish: Adds a pop of color and freshness.

How to Make It

Alright, let’s get cooking! Grab your favorite pot and let’s create some soup magic.

Brown the Sausage: Grab a large pot or a sturdy Dutch oven. Heat your olive oil over medium heat. Toss in that pound of sausage. As it cooks, use your spoon to break it all up into nice, bite-sized crumbles. Cook until it’s beautifully browned. Once it’s golden, scoop out the sausage and set it aside on a plate. Don’t you dare pour out those flavorful drippings – they’re pure gold!
Sauté the Aromatics: Into the pot with the drippings, add your chopped onion. Let it soften up for about 5 minutes, stirring occasionally. Then, toss in your minced garlic and let it cook for just one more minute until it smells absolutely divine. You want it fragrant, not browned!
Add the Squash and Spices: Now for the star of the show! Stir in your cubed butternut squash, along with the ground sage, dried thyme, and those little red pepper flakes. Give everything a good stir and let it cook for 2-3 minutes, just to get all those lovely spices toasting.
Simmer to Tenderness: Pour in your chicken broth and bring it all to a gentle simmer. Once it’s bubbling a little, reduce the heat to low, pop a lid on your pot, and let it cook for 15-20 minutes. You want that butternut squash to be fork-tender – soft and easily pierced.
Blend for Creaminess: This is where the magic happens! You have two options here: carefully ladle about half of the soup mixture into a blender and blend until it’s wonderfully smooth. Or, if you have one, an immersion blender is your best friend! Just stick it right into the pot and blend until you reach your desired creaminess. Return any blended soup back to the pot.
Bring it All Together: Now, add that cooked sausage back into the pot. Pour in the heavy cream – oh, so luscious!
Cook the Tortellini: Bring the soup back to a gentle simmer. Stir in your cheese tortellini. Cook them according to the package directions, which is usually just 3-5 minutes. They’re ready when they float to the surface, looking plump and delicious.
Season to Perfection: Give your soup a taste. Add salt and pepper until it’s just right for you. This is your soup, after all!
Serve and Garnish: Ladle this comforting soup into warm bowls. Sprinkle generously with that fresh chopped parsley for a vibrant finish. Enjoy every single spoonful!

Substitutions & Additions

This recipe is wonderful as is, but feel free to get creative! Here are a few ideas:

For a Vegetarian Twist: Skip the sausage and use vegetable broth. You could add some white beans (like cannellini) for extra protein and heartiness.
Swap the Squash: Sweet potato or even pumpkin puree can be used in place of butternut squash for a slightly different flavor profile.
Add More Veggies: A handful of spinach stirred in during the last few minutes of cooking, or some pre-cooked broccoli florets, would be delicious additions.
Spice It Up: If you love heat, add a pinch more red pepper flakes or a dash of your favorite hot sauce.
Herb Power: Fresh sage or thyme, added in the last 5 minutes of simmering, can give an extra burst of herbal goodness.

Tips for Success

A few little tricks to make this soup absolutely perfect, every time:

Don’t Overcook the Tortellini: Keep an eye on them! Overcooked tortellini can get a bit mushy.
Taste as You Go: Seasoning is key. What tastes perfect to me might need a little more salt or pepper for your palate.
Prep Ahead: You can peel and cube your butternut squash and chop your onion a day in advance and store them in airtight containers in the fridge.
Blending Safety: If using a regular blender, be VERY careful when blending hot liquids. Fill the blender only halfway, vent the lid, and hold it down firmly with a kitchen towel.
Immersion Blender Bliss: Honestly, an immersion blender is a game-changer for soups like this. It makes achieving that smooth texture so much easier and cleaner.

How to Store It

Leftover soup is the best! Let the soup cool completely before storing.

Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup freezes beautifully! Store in freezer-safe containers for up to 2-3 months. You may want to cook the tortellini separately when reheating to prevent them from becoming mushy.

FAQs

Can I make this soup ahead of time?

Yes! You can make the soup base (up to step 6) ahead of time. When you’re ready to serve, reheat the soup, then add the tortellini and cook them just before serving.

What kind of sausage works best?

Italian sausage (mild or spicy) is a fantastic choice because it’s already seasoned. Regular pork sausage is also a great option, and you can add extra herbs and spices yourself.

Can I make this dairy-free?

You can try substituting the heavy cream with full-fat coconut milk (the kind from a can) for a dairy-free option. Keep in mind it might slightly alter the flavor profile.

Butternut Squash Sausage Tortellini Soup

A warm, comforting, and utterly delicious soup that wraps you up like a cozy blanket. This Butternut Squash Sausage Tortellini Soup is incredibly easy, comes together surprisingly fast, and tastes like a hug in a bowl. It's the perfect antidote to a busy day or a damp afternoon.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings 6

Equipment

Large pot or Dutch oven
Spoon
Plate
Blender Or immersion blender
Kitchen towel For blender safety
Airtight containers For storage
Freezer-safe containers For freezing

Ingredients

Main ingredients

1 pound sausage Italian sausage (mild or spicy) or good quality pork sausage
3 cups butternut squash peeled and cubed
3 cloves garlic minced
1 small onion chopped
0.5 teaspoon ground sage
1 teaspoon dried thyme
4 cups chicken broth good quality broth
1 package cheese tortellini fresh for quickest cooking time
0.25 teaspoon red pepper flakes adjust to spice preference
salt to taste
pepper to taste
1 tablespoon olive oil
0.5 cup heavy cream
fresh parsley chopped, for garnish

Instructions

Grab a large pot or a sturdy Dutch oven. Heat your olive oil over medium heat. Toss in that pound of sausage. As it cooks, use your spoon to break it all up into nice, bite-sized crumbles. Cook until it's beautifully browned. Once it's golden, scoop out the sausage and set it aside on a plate. Don't you dare pour out those flavorful drippings – they're pure gold!
Into the pot with the drippings, add your chopped onion. Let it soften up for about 5 minutes, stirring occasionally. Then, toss in your minced garlic and let it cook for just one more minute until it smells absolutely divine. You want it fragrant, not browned!
Now for the star of the show! Stir in your cubed butternut squash, along with the ground sage, dried thyme, and those little red pepper flakes. Give everything a good stir and let it cook for 2-3 minutes, just to get all those lovely spices toasting.
Pour in your chicken broth and bring it all to a gentle simmer. Once it's bubbling a little, reduce the heat to low, pop a lid on your pot, and let it cook for 15-20 minutes. You want that butternut squash to be fork-tender – soft and easily pierced.
This is where the magic happens! You have two options here: carefully ladle about half of the soup mixture into a blender and blend until it's wonderfully smooth. Or, if you have one, an immersion blender is your best friend! Just stick it right into the pot and blend until you reach your desired creaminess. Return any blended soup back to the pot.
Now, add that cooked sausage back into the pot. Pour in the heavy cream – oh, so luscious!
Bring the soup back to a gentle simmer. Stir in your cheese tortellini. Cook them according to the package directions, which is usually just 3-5 minutes. They're ready when they float to the surface, looking plump and delicious.
Give your soup a taste. Add salt and pepper until it's just right for you. This is your soup, after all!
Ladle this comforting soup into warm bowls. Sprinkle generously with that fresh chopped parsley for a vibrant finish. Enjoy every single spoonful!

Notes

Leftover soup is the best! Let the soup cool completely before storing. Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days. Freezing: This soup freezes beautifully! Store in freezer-safe containers for up to 2-3 months. You may want to cook the tortellini separately when reheating to prevent them from becoming mushy. You can make the soup base (up to step 6) ahead of time. When you're ready to serve, reheat the soup, then add the tortellini and cook them just before serving.