Description
Butternut Squash Sausage Tortellini Soup
This soup is the epitome of fall comfort! The natural sweetness of butternut squash perfectly complements the savory Italian sausage and cheese-filled tortellini, creating a cozy, hearty bowl of goodness. This fusion of flavors and textures brings a warm, rich taste that feels like a hug in a bowl. Ideal for chilly evenings or family dinners, this soup is not only delicious but also packed with nutrients to keep you energized.
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, cubed
1 tsp dried thyme
1/2 tsp ground sage
1/4 tsp crushed red pepper flakes
1/2 cup heavy cream
9 oz cheese tortellini
Salt & pepper to taste
Fresh parsley (optional)
Directions:
1. Brown sausage in oil. Add onion & garlic, sauté.
2. Add broth, squash, thyme, sage & pepper flakes. Simmer until tender.
3. Blend smooth. Stir in cream & tortellini. Cook until tender.
4. Season & garnish with parsley.
Prep Time: 35 min
Kcal: 450 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, in a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until well-browned, about 5-7 minutes. Add the diced onion and cook for 3-4 minutes until softened, then stir in the minced garlic for 30 seconds until fragrant.
Next, pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the cubed butternut squash, dried thyme, ground sage, and red pepper flakes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the squash is fork-tender.
Carefully blend the soup until completely smooth using an immersion blender directly in the pot. Alternatively, transfer in batches to a countertop blender. Return the smooth soup to the pot over medium heat. Stir in the heavy cream and bring to a gentle simmer. Add the cheese tortellini and cook according to package directions, usually 3-5 minutes, until they float to the top. Season with salt and pepper to taste.
Serving Suggestions
Serve this soup immediately while hot. Garnish with fresh chopped parsley for a pop of color and freshness. For added texture and flavor, consider topping with grated Parmesan cheese, a swirl of extra cream, or crispy croutons. A side of crusty garlic bread or a simple green salad makes the perfect accompaniment for a complete, satisfying meal.
How-to Summary
In summary: Brown sausage with onion and garlic. Simmer with broth, squash, and herbs until squash is tender. Blend the soup base until smooth. Return to heat, stir in cream, and cook the tortellini directly in the soup. Season and garnish.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but prepare the soup base only (stop before adding cream and tortellini). Store the base in the fridge for up to 3 days. Reheat, then add cream and fresh tortellini to cook just before serving.
Can I use a different type of sausage? Absolutely. Mild or hot Italian sausage works best, but you can use chicken or turkey sausage for a lighter option. For a vegetarian version, use plant-based sausage and vegetable broth.
How do I store and reheat leftovers? Store 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, as the tortellini will continue to absorb liquid.
Can I freeze this soup? It’s not recommended to freeze soups with dairy (cream) and cooked pasta, as they can separate and become mushy upon thawing. Freeze the blended squash and sausage base alone, then add fresh cream and tortellini when reheating.
What if I don’t have an immersion blender? You can use a regular countertop blender. Blend the soup in small, careful batches, ensuring the steam can escape to avoid pressure buildup, or let it cool slightly first.
Common Mistakes to Avoid
- Overcooking the Tortellini: Add them last and cook only until al dente, as they will continue to soften in the hot soup.
- Skipping the Browning: Fully browning the sausage builds a deep, savory flavor foundation—don’t rush this step.
- Not Blending Thoroughly: Ensure the squash is completely smooth for a velvety, luxurious soup texture.
- Boiling After Adding Cream: Once cream is added, only simmer gently to prevent curdling.
Conclusion
This Butternut Squash Sausage Tortellini Soup is the ultimate one-pot comfort meal, masterfully balancing sweet, savory, and creamy elements. Its straightforward process yields impressive, restaurant-quality results perfect for weeknights or entertaining. By following the detailed guide and avoiding common pitfalls, you can create a nourishing, flavorful centerpiece for any autumn table. Enjoy the cozy warmth it brings to your kitchen.