Introduction

Oh, remember those chilly evenings when you just craved something warm, hearty, and bursting with flavor? The kind of meal that wraps you up like a cozy blanket? Well, get ready to rediscover that feeling, because I’ve got a soup recipe that’s going to become your new best friend. This Roasted Butternut, Chicken Sausage & Spinach Soup is incredibly easy to whip up, and the aroma alone will have everyone gathering in the kitchen, eager for a bowl. It’s a one-pot wonder that’s perfect for a quick weeknight dinner or even to share with friends.

Why You’ll Love This Recipe

Fast: Most of the magic happens in the oven and then a quick simmer on the stovetop.
Easy: Simple steps, forgiving ingredients – perfect for all skill levels.
Giftable: Imagine sharing a batch of this soul-warming soup with someone special. Pure deliciousness!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this flavor combination.

Ingredients

Let’s talk about what you’ll need to create this symphony of flavors. Don’t worry, it’s all pretty straightforward!

2 lb butternut squash: Peeled, seeded, and cut into yummy 1-inch cubes. This is where that lovely sweetness comes from!
2 tbsp extra-virgin olive oil: Our best friend for roasting, giving the squash that perfect tender edge.
1/2 tsp freshly ground black pepper: Just a little zing to awaken those flavors.
2 cups small dry pasta (ditalini or small shells): These little guys are perfect for soaking up all that delicious broth.
1 lb chicken Italian sweet sausage, casings removed: We’re going for that savory, slightly herby goodness.
2 tbsp butter: For sautéing our aromatics and adding a touch of richness.
2 cups diced leeks, white parts only, rinsed well: Leeks add a delicate oniony flavor that’s a bit milder than regular onions. Make sure to rinse them thoroughly to get rid of any grit!
1 cup diced carrots: For that classic soup sweetness and a lovely pop of color.
1/2 cup diced celery (about 1 large stalk): The aromatic trio is almost complete!
1 tbsp minced garlic: Because is any savory dish truly complete without garlic? I think not!
1 tsp dried thyme: A classic herb that plays beautifully with squash and sausage.
1/4 tsp crushed red pepper flakes (optional): For just a whisper of warmth. You can always add more if you like it spicier!
1 tsp dried sage (or poultry seasoning): Sage brings a wonderful earthy depth. If you have poultry seasoning on hand, that works perfectly too!
6 cups hot chicken stock: The base of our delicious soup. Hot stock helps everything come together faster.
3 cups baby spinach, roughly chopped: A fantastic way to sneak in some greens at the very end.
1/2 cup finely grated parmesan, plus more for serving: Because who doesn’t love a little cheesy goodness?
1 cup heavy cream: To make this soup truly luxurious and velvety.
Kosher salt, to taste: Always the final touch to make all the flavors sing.

How to Make It

Ready to get your hands a little flour-dusted (or in this case, squash-cubed)? Let’s dive in!

Prep Your Squash: First things first, preheat your oven to a cozy 400°F (200°C). Grab a baking sheet and toss your cubed butternut squash with that lovely olive oil and a good pinch of black pepper. Spread it out in a single layer, and let it roast for about 25-30 minutes. You want it to be super tender and have those delicious little caramelized edges. It’s like magic happening in your oven!
Brown the Sausage: While your squash is doing its thing, heat up a large pot or Dutch oven over medium heat. Add your chicken Italian sweet sausage (casings removed, remember!). Cook it up, breaking it apart with your spoon, until it’s beautifully browned and cooked through. Once it’s ready, scoop the sausage out and set it aside. Don’t wipe out the pot – those drippings are packed with flavor!
Sauté the Veggies: Now, add that butter to the pot with the sausage drippings and let it melt over medium heat. Toss in your diced leeks, carrots, and celery. Cook them down until they’re nice and soft, which usually takes about 8-10 minutes. This is where the soup starts building its foundational flavor.
Add Aromatics: Stir in your minced garlic, dried thyme, crushed red pepper flakes (if you’re feeling brave!), and dried sage. Let them cook for just about a minute until they smell wonderfully fragrant. Oh, that aroma!
Build the Broth: Pour in your hot chicken stock and bring everything to a gentle simmer.
Combine and Simmer: Now for the star ingredients! Add your perfectly roasted butternut squash, that browned chicken sausage you set aside, and your little pasta shapes to the pot.
Cook the Pasta: Let the soup simmer away for about 10-12 minutes, or until your pasta is perfectly al dente – tender but still with a slight bite.
Finishing Touches: Stir in the baby spinach, grated parmesan cheese, and that luscious heavy cream. Cook just until the spinach is wilted and the soup is heated through. We don’t want to overcook those greens!
Season to Perfection: Give it a taste and season with kosher salt until it’s just right. This is your chance to make it truly yours!
Serve and Enjoy: Ladle this glorious soup into bowls. For an extra touch of deliciousness, garnish with a little more parmesan cheese. You’ve earned it!

Substitutions & Additions

The beauty of this soup is how adaptable it is! Feel free to play around and make it your own.

Sausage Swap: Don’t have chicken sausage? Regular Italian sausage (pork) is fantastic too! For a vegetarian option, you could omit the sausage and add some cooked white beans or extra roasted vegetables like sweet potatoes or parsnips.
Pasta Alternatives: If you can’t find ditalini or shells, any small pasta shape will work. Or, for a grain-free option, skip the pasta altogether and add a can of rinsed cannellini beans in step 6.
Spice it Up: Love a little heat? Add more red pepper flakes, or even a pinch of cayenne pepper.
Green Power: Instead of spinach, try kale! Just add it a few minutes earlier than the spinach to give it time to soften.
Herbal Notes: Fresh herbs are always a treat! If you have fresh thyme or sage, use those instead of dried. Double the amount for fresh herbs.

Tips for Success

A few little secrets to make your soup even more amazing!

Don’t Overcrowd the Squash: When roasting the butternut squash, make sure it’s in a single layer on the baking sheet. If it’s too crowded, it will steam instead of roast, and you won’t get those lovely caramelized bits.
Rinse Those Leeks Well: Leeks can hide dirt between their layers, so a good rinse is key. I like to slice them, then swish them around in a bowl of water, drain, and repeat.
Prep Ahead: You can chop all your vegetables (leeks, carrots, celery) the day before and store them in an airtight container in the fridge. The butternut squash can also be peeled and cubed ahead of time.
Taste and Adjust: Always taste your soup before serving! The saltiness of the chicken stock and sausage can vary, so adjusting the salt at the end is crucial.

How to Store It

Leftovers? Lucky you! This soup tastes even better the next day.

Once cooled, store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash more chicken stock or water if it seems a bit thick after refrigeration.

FAQs

Got questions? I’ve got answers!

Can I make this soup ahead of time? Yes! You can make the soup up to the point of adding the spinach and cream, cool it completely, and then refrigerate. When you’re ready to serve, reheat the soup, then stir in the spinach and cream, and cook until wilted and heated through.
Is this soup spicy? The recipe includes optional crushed red pepper flakes for a little heat. If you omit them, the soup is very mild and kid-friendly. If you like it spicier, feel free to add more!
Can I freeze this soup? While the flavors will still be delicious, freezing soup with cream and pasta can sometimes alter the texture. If you plan to freeze it, I’d recommend storing it without the cream and spinach, and adding those when you reheat.

Roasted Butternut, Chicken Sausage & Spinach Soup

A warm, hearty, and flavorful one-pot soup featuring roasted butternut squash, chicken sausage, and spinach. Perfect for a quick weeknight dinner or comforting meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Servings 6 servings

Equipment

Baking Sheet
Large pot or Dutch oven

Ingredients

Main ingredients

2 lb butternut squash Peeled, seeded, and cut into 1-inch cubes
2 tbsp extra-virgin olive oil
0.5 tsp freshly ground black pepper
2 cups small dry pasta ditalini or small shells
1 lb chicken Italian sweet sausage casings removed
2 tbsp butter
2 cups diced leeks white parts only, rinsed well
1 cup diced carrots
0.5 cup diced celery about 1 large stalk
1 tbsp minced garlic
1 tsp dried thyme
0.25 tsp crushed red pepper flakes optional
1 tsp dried sage or poultry seasoning
6 cups hot chicken stock
3 cups baby spinach roughly chopped
0.5 cup finely grated parmesan plus more for serving
1 cup heavy cream
Kosher salt to taste

Instructions

First things first, preheat your oven to a cozy 400°F (200°C). Grab a baking sheet and toss your cubed butternut squash with that lovely olive oil and a good pinch of black pepper. Spread it out in a single layer, and let it roast for about 25-30 minutes. You want it to be super tender and have those delicious little caramelized edges. It’s like magic happening in your oven!
While your squash is doing its thing, heat up a large pot or Dutch oven over medium heat. Add your chicken Italian sweet sausage (casings removed, remember!). Cook it up, breaking it apart with your spoon, until it's beautifully browned and cooked through. Once it's ready, scoop the sausage out and set it aside. Don't wipe out the pot – those drippings are packed with flavor!
Now, add that butter to the pot with the sausage drippings and let it melt over medium heat. Toss in your diced leeks, carrots, and celery. Cook them down until they're nice and soft, which usually takes about 8-10 minutes. This is where the soup starts building its foundational flavor.
Stir in your minced garlic, dried thyme, crushed red pepper flakes (if you’re feeling brave!), and dried sage. Let them cook for just about a minute until they smell wonderfully fragrant. Oh, that aroma!
Pour in your hot chicken stock and bring everything to a gentle simmer.
Now for the star ingredients! Add your perfectly roasted butternut squash, that browned chicken sausage you set aside, and your little pasta shapes to the pot.
Let the soup simmer away for about 10-12 minutes, or until your pasta is perfectly al dente – tender but still with a slight bite.
Stir in the baby spinach, grated parmesan cheese, and that luscious heavy cream. Cook just until the spinach is wilted and the soup is heated through. We don't want to overcook those greens!
Give it a taste and season with kosher salt until it’s just right. This is your chance to make it truly yours!
Ladle this glorious soup into bowls. For an extra touch of deliciousness, garnish with a little more parmesan cheese. You’ve earned it!

Notes

The beauty of this soup is how adaptable it is! Feel free to play around and make it your own. Leftovers taste even better the next day. Store in an airtight container in the refrigerator for up to 3-4 days and reheat gently on the stovetop.