As the temperatures drop and the days grow shorter, there’s nothing quite like a bowl of hearty soup to bring warmth and comfort. Butternut Squash Sausage Tortellini Soup is the perfect blend of savory and sweet, creating a cozy dish that’s sure to become a family favorite. This soup combines the creamy richness of butternut squash, the satisfying bite of savory sausage, and tender tortellini, all swimming in a flavorful broth. Each spoonful offers a balance of textures and tastes that are perfect for a chilly evening or a gathering with loved ones. Whether you’re new to cooking or a seasoned chef, this recipe is both simple and rewarding, offering an experience that delights the senses from start to finish.
Ingredients Overview
Creating this delicious Butternut Squash Sausage Tortellini Soup starts with selecting high-quality ingredients that bring out the best in each other. Here’s a breakdown of the key components:
- Butternut Squash: The star of the show, this squash brings a naturally sweet flavor and velvety texture to the soup. Its smooth, creamy consistency complements the savory elements, creating a well-rounded taste.
- Sausage: Adding sausage brings a savory and sometimes slightly spicy element to the soup, balancing the sweetness of the squash. Italian sausage is a popular choice, but you can use any sausage that fits your flavor preference.
- Tortellini: This pasta, often stuffed with cheese, offers a rich and satisfying component that makes the soup heartier. It cooks directly in the broth, absorbing the soup’s flavors.
- Additional Ingredients: A base of chicken or vegetable broth helps meld the flavors together, while garlic and onions provide a robust, aromatic depth. Fresh herbs like thyme or sage add an earthy note, enhancing the overall complexity of the soup.
- Fresh vs. Frozen Ingredients: Using fresh tortellini and butternut squash can elevate the taste, offering a brighter flavor profile. However, frozen options are convenient and can still produce a delicious result. Fresh tortellini tends to cook faster, so keep an eye on cooking times to avoid overcooking.
Preparation & Serving
Step-by-Step Preparation
- Step 1: Preparing the Butternut Squash
- Start by peeling the butternut squash using a vegetable peeler, ensuring that all of the tough outer skin is removed. Cut the squash in half lengthwise and use a spoon to scoop out the seeds. Chop the squash into uniform, bite-sized cubes to ensure even cooking.
- For extra depth of flavor, you can roast the squash before adding it to the soup. Spread the cubes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
- Step 2: Cooking the Sausage
- In a large pot or Dutch oven, cook the sausage over medium heat until browned, breaking it up into small, bite-sized pieces with a wooden spoon. This step helps to render out the fat and build a rich, flavorful base for the soup.
- Make sure the sausage is fully cooked through before proceeding to the next step. Transfer the cooked sausage to a plate and set aside, leaving any rendered fat in the pot to enhance the flavor of the sautéed vegetables.
- Step 3: Sautéing Vegetables
- In the same pot with the sausage drippings, add diced onions and minced garlic. Sauté over medium heat until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Stir in fresh herbs like thyme or sage, and a pinch of red pepper flakes for a slight kick, if desired. The herbs and spices release their aromas during this step, creating a rich, aromatic base that complements the sweetness of the squash.
- Step 4: Combining Ingredients
- Once the vegetables are softened and aromatic, return the cooked sausage to the pot along with the roasted butternut squash cubes. Pour in chicken or vegetable broth, ensuring that the squash and sausage are fully submerged.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes. This allows the flavors to meld together, creating a balanced and comforting soup.
- For a smoother texture, you can use an immersion blender to partially blend the squash into the broth before adding the tortellini, leaving some chunks for a hearty bite.
- Step 5: Adding Tortellini
- Add the tortellini to the simmering soup, stirring gently. If using fresh tortellini, cook for 3-5 minutes, or according to package instructions, until they are tender and float to the top. For frozen tortellini, adjust the cooking time slightly longer.
- Be careful not to overcook the tortellini, as they can become too soft. Turn off the heat as soon as they are tender to retain their texture and prevent them from becoming mushy.
- Step 6: Adjusting Seasonings & Finishing Touches
- Taste the soup and adjust the seasoning with salt and freshly cracked black pepper as needed. Add a splash of cream or half-and-half if you prefer a richer, creamier soup.
- For an extra touch of indulgence, stir in a handful of freshly grated Parmesan cheese, which will melt into the broth, adding a layer of savory depth.
Serving Suggestions
Serve this Butternut Squash Sausage Tortellini Soup hot, ladled into bowls with a side of warm, crusty bread for dipping. A simple green salad can add a refreshing contrast to the rich and creamy soup. For added presentation, garnish each bowl with a sprinkle of chopped fresh parsley, a light grating of Parmesan cheese, or a drizzle of extra virgin olive oil.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop as it sits, making it even tastier the next day. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally to prevent the tortellini from sticking to the bottom of the pot.
Variations & Substitutions
- Different Protein Options
- If you’re looking to switch things up, try using chicken sausage or turkey sausage instead of pork sausage for a lighter option. You can also use smoked sausage or even spicy chorizo for a different flavor profile.
- For a milder soup, opt for plain ground pork or beef, seasoned with your favorite spices, or go for a leaner option like ground chicken.
- Vegetarian Option
- To make this soup vegetarian-friendly, use vegetable broth instead of chicken broth and omit the sausage. For extra flavor, add a can of white beans, such as cannellini or great northern beans, which will provide a creamy, hearty texture without the meat.
- You can also use vegetarian sausage substitutes, which are widely available and can add a similar savory element to the soup without the meat.
- Alternative Tortellini Options
- There are many tortellini varieties to explore. Cheese-filled tortellini is classic, but you can also try spinach and ricotta tortellini for a touch of green or mushroom tortellini for an earthy, rich flavor.
- For those looking for a gluten-free option, gluten-free tortellini is available in many supermarkets and can be used just like the regular kind in this recipe.
FAQs & Conclusion
Frequently Asked Questions
- Can I make this soup ahead of time?
- Yes, you can prepare the soup a day or two in advance. It tastes even better the next day as the flavors have more time to blend. To reheat, simply warm the soup on the stovetop over medium heat until heated through.
- Can I freeze Butternut Squash Sausage Tortellini Soup?
- Yes, but for best results, freeze the soup before adding the tortellini. When ready to serve, thaw the soup, reheat it, and add fresh tortellini directly to the warm soup to cook.
- What’s the best way to reheat the soup?
- Reheat the soup gently on the stovetop over medium heat, stirring occasionally. This prevents the tortellini from becoming mushy and ensures the ingredients heat evenly.
- How do I make the soup thicker?
- To thicken the soup, blend a portion of it using an immersion blender, or add a few tablespoons of cream. You can also mash some of the roasted squash before adding it to the pot.
- Can I use other types of squash?
- Yes, acorn squash or pumpkin can be used as substitutes for butternut squash. They offer a similar sweetness and creamy texture, though the cooking time may vary slightly.
Butternut Squash Sausage Tortellini Soup
Description
This creamy and savory soup combines Italian sausage, tender butternut squash, and cheesy tortellini for a comforting and filling meal. The addition of dried herbs and a touch of heat from red pepper flakes makes it perfect for chilly evenings. Ready in under an hour, this dish is sure to become a family favorite!
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage, casing removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups butternut squash, peeled and cubed
- 1 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp crushed red pepper flakes
- 1/2 cup heavy cream
- 1 package (9 oz) cheese tortellini
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
1️⃣ Cook the sausage: Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
2️⃣ Sauté the aromatics: Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
3️⃣ Add the broth and squash: Pour in the chicken broth and bring the mixture to a boil. Add the cubed butternut squash, dried thyme, ground sage, and crushed red pepper flakes. Reduce the heat to a simmer and cook until the squash is tender, about 15-20 minutes.
4️⃣ Blend the soup: Using a hand blender, blend the soup until smooth. Alternatively, carefully transfer the mixture to a blender and blend in batches until smooth.
5️⃣ Finish with cream and tortellini: Stir in the heavy cream and add the cheese tortellini. Cook until the tortellini are tender, about 5-7 minutes.
6️⃣ Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Make it vegetarian: Swap out the Italian sausage for plant-based sausage and use vegetable broth instead of chicken broth.
- Control the spice: Adjust the amount of crushed red pepper flakes to your preferred spice level, or omit them for a milder soup.
- Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.