Introduction
Butternut Squash and Sausage Tortellini Soup brings silky roasted squash, browned sausage, and pillowy tortellini together in one cozy pot. The broth turns velvety from blended roasted squash, the sausage adds savory depth, and the tortellini finish the bowl with tender bites that feel like little gifts. You’ll build flavor fast: roast, brown, blend, then simmer just long enough to marry everything without mushy pasta. The result tastes like weekend comfort but fits a busy weeknight.
Serve generous bowls with a shower of parmesan and warm bread for dipping. If you love squash-forward soups, pair a small cup alongside Creamy Butternut Squash Soup with Apple for a simple two-soup flight that shows off fall flavors. Make Butternut Squash and Sausage Tortellini Soup once, and it’ll become the kind of repeatable, crowd-pleasing dinner you crave all season.
Table of Contents
Why This Butternut Squash and Sausage Tortellini Soup Works
Roasted squash builds silky body without heavy cream
Roasting concentrates sweetness and removes water, so the base turns naturally creamy when you blend it with hot broth. That means Butternut Squash and Sausage Tortellini Soup tastes rich without relying on cups of dairy. Caramelized edges add depth you can’t get from simmering raw cubes. If time runs tight, you can still roast pre-cut squash and get most of the payoff. The result is a butternut squash tortellini soup with real flavor and a smooth, spoon-coating finish.
Browning sausage creates savory fond you can’t fake
Sauté Italian sausage until browned and crumbly. Those browned bits on the pot (fond) dissolve when you deglaze with broth, layering savory notes into the soup. That step makes Butternut Squash and Sausage Tortellini Soup taste like it simmered all afternoon. It also supports “creamy tortellini soup with sausage” texture, because a modest splash of cream later reads richer thanks to that built-in umami. Use mild sausage for family-friendly bowls or spicy for a little kick.
Tortellini timing protects a tender bite
Add cheese tortellini near the end so it cooks to al dente in the hot, silky base. Overcooking turns the pasta soft and the filling bland. Keep the heat to a gentle simmer once the tortellini go in. Stir, taste, and pull the pot off the burner as soon as the centers feel tender. This simple timing keeps Butternut Squash and Sausage Tortellini Soup balanced—pillowy pasta, not soggy.
Seasoning in layers delivers bright, balanced flavor
Salt a little during roasting, a little after deglazing, and a little after blending. Finish with a tiny pinch of nutmeg and a handful of parmesan to sharpen the squash’s sweetness. If you need a refresher on salting thoughtfully, skim Cooking with Pink Salt and apply those same small, incremental adjustments here. The layered approach keeps this sausage tortellini soup stovetop version lively, never flat.
Flexible methods make it a year-round keeper
You can make instant pot tortellini soup or adapt to a slow cooker by roasting squash first, then blending and adding tortellini right before serving. Swap heavy cream for coconut milk to create gentle dairy-free richness without losing body. However you cook it, Butternut Squash and Sausage Tortellini Soup lands cozy and satisfying, with roasted squash silk, savory sausage, and tender tortellini in every spoonful.
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Butternut Squash and Sausage Tortellini Soup
- Total Time: 65 minutes
- Yield: 6–8 servings 1x
Description
Butternut Squash and Sausage Tortellini Soup blends silky roasted squash, savory browned sausage, and tender cheese tortellini in a cozy, weeknight-easy bowl. Roast, brown, blend, then finish with a splash of cream (or coconut milk) and wilted greens. For best texture, make the base ahead and add tortellini at reheat so every bite stays plush and al dente.
Ingredients
- 2½–3 lb butternut squash, peeled, seeded, cubed
- 2 Tbsp olive oil (for squash), plus more as needed
- 1 tsp kosher salt (for squash), plus more to taste
- 1 lb Italian sausage (mild or hot, casings removed)
- 1 medium yellow onion, diced
- 3–4 cloves garlic, minced
- 1–2 tsp fresh thyme leaves (or ½ tsp dried)
- 5–6 cups low-sodium chicken broth (start with 5; adjust to taste)
- ½–¾ cup heavy cream (or full-fat coconut milk for dairy-free)
- 12–16 oz cheese tortellini (fresh or frozen)
- 2–3 cups baby kale or baby spinach (optional)
- ¼–½ cup finely grated parmesan, plus more for serving
- Black pepper, to taste
- Pinch ground nutmeg (optional, to finish)
Instructions
- Roast the squash: Heat oven to 425°F. Toss squash with olive oil, 1 teaspoon kosher salt, and pepper. Spread on a parchment-lined sheet pan. Roast 25–35 minutes, turning once, until edges caramelize and centers are fork-tender.
- Brown the sausage: Set a Dutch oven over medium heat. Add sausage and cook, breaking into small crumbles, until browned and no pink remains, 6–8 minutes. Spoon off excess fat, leaving a thin film.
- Build aromatics: Stir in onion and a pinch of salt. Cook until translucent and lightly golden, 4–6 minutes. Add garlic and thyme; cook 30–45 seconds until fragrant.
- Deglaze: Pour in 1 cup broth and scrape up browned bits (fond).
- Blend the base: Add roasted squash and 4 more cups broth (5 total to start). Bring to a gentle simmer. Blend smooth with an immersion blender (or carefully in batches). Season with salt, pepper, and a small pinch of nutmeg.
- Add richness: Lower heat to medium-low. Stir in ½–¾ cup heavy cream (or coconut milk). Taste and adjust seasoning.
- Cook tortellini: Add tortellini and simmer gently until al dente (fresh 3–5 minutes; frozen 6–8). Stir often so they don’t stick.
- Finish greens & cheese: Fold in baby kale or spinach; simmer 1 minute to wilt. Stir in ¼–½ cup parmesan until the soup looks glossy and balanced. Adjust thickness with more broth if needed.
- Serve: Ladle into warm bowls. Top with extra parmesan, thyme leaves, and cracked pepper.
Notes
- Texture control: Roast squash hot and spaced out for caramelized edges and a naturally silky base.
- Pasta timing: Add tortellini at the end and pull the pot off heat right at al dente to avoid mushy pasta.
- Dairy-free: Use full-fat coconut milk and finish with lemon zest for brightness.
- Make-ahead: Cook through Step 5. Cool and refrigerate the base up to 3 days. Reheat, add cream (or coconut milk), then cook tortellini and wilt greens right before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1-cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 15 g
- Carbohydrates: 29 g
- Fiber: 2–3 g
- Protein: 16 g
- Cholesterol: 49 mg
Ingredients & Substitutions
Core (what you need and why it matters)
- Butternut squash, 2½–3 lb (peeled, seeded, cubed): roasting builds sweetness and silky body for Butternut Squash and Sausage Tortellini Soup.
- Italian sausage, 1 lb (mild or hot, casings removed): browns for savory depth and fond.
- Yellow onion, 1 medium (diced): softens and sweetens the base.
- Garlic, 3–4 cloves (minced): lifts the roasted flavors.
- Chicken broth, 5–6 cups (low sodium): blends the squash into a smooth soup you can still sip.
- Heavy cream, ½–¾ cup (or to taste): adds a round, velvety finish without dulling flavor.
- Cheese tortellini, 12–16 oz (fresh or frozen): tender, cheesy bite that finishes the bowl.
- Fresh thyme, 1–2 tsp (or ½ tsp dried): woodsy note that loves squash.
- Nutmeg, a pinch: classic warmth that makes the squash pop.
- Baby kale or spinach, 2–3 cups (optional): wilts for color and freshness.
- Olive oil, salt, and black pepper: controls browning and seasoning.
How this fits together: Roast squash for caramelized edges, brown sausage for flavor, blend with broth for a silky base, then finish with cream and tortellini so Butternut Squash and Sausage Tortellini Soup tastes rich but balanced.
Smart swaps (keep texture and flavor on track)
- Sausage options: use chicken or turkey sausage for lighter bowls, or go half sausage/half mushrooms for budget-friendly richness.
- Dairy-free: replace heavy cream with full-fat coconut milk; finish with lemon zest to keep it bright.
- Broth: vegetable broth works; add a dash of soy sauce or Worcestershire for umami if skipping sausage.
- Tortellini: any cheese tortellini works; for gluten-free, use GF tortellini or small GF pasta and cook separately before folding in.
- Squash shortcuts: use pre-cut fresh squash or frozen cubes; roast from frozen on a hot sheet pan and extend the timing.
- Greens: swap baby kale with baby spinach, or stir in finely shredded Tuscan kale a few minutes earlier so it softens.
- Extra protein: add rinsed white beans at the end for more fiber and staying power.
Mini FAQs (quick answers before you start)
Can I use pre-cut squash? Yes. Pat it dry, toss with oil and salt, and roast hot until caramelized at the edges before blending.
Will frozen tortellini work? Yes. Add from frozen near the end and simmer gently until just tender.
Is heavy cream required? No. Start with ¼ cup, taste, and add more—or use coconut milk for dairy-free richness.
Do I have to add greens? Optional, but recommended. Baby kale or spinach brings color and a fresh finish to Butternut Squash and Sausage Tortellini Soup.
Step-by-Step: How to Make Butternut Squash and Sausage Tortellini Soup
Roast the squash for flavor and body
Set the oven to 425°F. Line a large sheet pan with parchment. Toss 2½–3 lb butternut squash cubes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and a few grinds of pepper. Spread in a single layer with space between pieces. Roast 25–35 minutes, turning once, until edges caramelize and centers are fork-tender. Roasting drives off water and concentrates sweetness, so Butternut Squash and Sausage Tortellini Soup turns silky without relying on heavy cream alone. If you use pre-cut or frozen cubes, extend the time until you see golden spots and crisp edges.
Brown the sausage and build the base
Meanwhile, set a heavy Dutch oven over medium heat. Add 1 pound Italian sausage (casings removed). Cook, breaking it into small crumbles, until browned and no pink remains, 6–8 minutes. Spoon off excess fat if needed, but leave a thin film for flavor. Add 1 diced onion and a pinch of salt. Cook until translucent and lightly golden, 4–6 minutes. Stir in 3–4 minced garlic cloves and 1–2 teaspoons fresh thyme; cook 30–45 seconds until fragrant. Pour in 1 cup chicken broth to deglaze. Scrape up the fond. This step makes Butternut Squash and Sausage Tortellini Soup taste like it simmered all afternoon.
Blend roasted squash into a silky soup
Transfer the roasted squash to the pot. Add 4 more cups broth (start with 5 total; you can adjust later). Bring to a gentle simmer. Use an immersion blender to puree until smooth and velvety. Prefer a blender? Work in batches with the lid vented and a towel over the opening. The goal is a spoon-coating base that still sips easily. Taste and add a pinch of nutmeg. Season with salt and pepper. At this stage, Butternut Squash and Sausage Tortellini Soup should taste balanced and savory, not sweet.
Finish creamy, then cook the tortellini last
Lower the heat to medium-low. Stir in ½–¾ cup heavy cream (or start with ¼ cup and add to taste). Bring the pot back to a gentle simmer. Add 12–16 ounces cheese tortellini (fresh or frozen). Stir well so they don’t clump. Cook just until al dente—usually 3–5 minutes for fresh, 6–8 minutes for frozen. Don’t boil hard or the pasta will burst and turn soft. Fold in 2–3 cups baby kale or spinach and simmer 1 minute until wilted. Sprinkle in ¼–½ cup finely grated parmesan to brighten and thicken slightly. Now Butternut Squash and Sausage Tortellini Soup should look glossy, with pillowy pasta peeking through a smooth, sunset-colored broth.
Adjust thickness and seasoning
If the soup looks too thick, splash in more broth until it hits your favorite texture. If it tastes flat, add a pinch of salt, a twist of pepper, and another dusting of parmesan. For a dairy-free path, use full-fat coconut milk and finish with lemon zest for lift. Either way, keep the heat gentle after the tortellini go in. That preserves a tender bite in this creamy tortellini soup with sausage.
Serve like a pro
Ladle hot soup into warm bowls. Top with extra parmesan, thyme leaves, and cracked pepper. Offer a squeeze of lemon at the table if you used coconut milk—it wakes up the squash. For a cozy, dip-friendly side, pass a warm Garlic Bread Grilled Cheese so everyone can swipe the bowl clean. The contrast of crisp, garlicky bread with Butternut Squash and Sausage Tortellini Soup hits every cozy note.
Pro Tips (pin-worthy and reliable)
- Roast hot and spread out: Crowding steams the squash. Space equals caramelization.
- Brown deeply, not fast: Medium heat builds fond. Fond builds flavor.
- Blend to smooth, then season: Puree first, then taste and adjust—salt reads differently in a blended base.
- Tortellini last: Add pasta at the end to avoid mushy pockets. Pull the pot off heat right at al dente.
- Control richness: Start with less cream. Add more only if the soup needs roundness.
- Make extra base: Double the squash soup base and freeze half. Next time, reheat and add tortellini fresh.
By following these steps, Butternut Squash and Sausage Tortellini Soup delivers roasted-squash silk, savory sausage depth, and perfectly tender tortellini—every time.
Variations & Serving Ideas
Spicy Tuscan
Use hot Italian sausage, a pinch of red pepper flakes, and a spoon of tomato paste when you deglaze. The paste caramelizes in the pot and adds a gentle tang that balances the sweet squash. Finish Butternut Squash and Sausage Tortellini Soup with baby kale and a splash of cream. If you love heat, a drizzle of chili oil right before serving gives a glossy finish and a slow, cozy burn.
Chicken Sausage & Rosemary
Swap in chicken sausage and keep the seasoning clean: rosemary, thyme, black pepper. Deglaze with chicken broth and a teaspoon of Dijon for quiet depth. This lighter take keeps the soup silky but a touch leaner, and the tortellini still feel plush. It’s a great lunch version of Butternut Squash and Sausage Tortellini Soup that reheats well for a few days.
Dairy-Free Cozy
Use full-fat coconut milk instead of cream and finish with lemon zest, cracked pepper, and plenty of parmesan on individual bowls for anyone who eats dairy. The zest lifts the squash and keeps the soup from feeling heavy. You still get the same velvety sip and tender tortellini, with a round, gentle richness.
Instant Pot & Slow Cooker Notes
For instant pot tortellini soup, brown sausage on Sauté, add onions and garlic, then the roasted squash and broth. Pressure cook 3 minutes, quick release, blend smooth, stir in coconut milk or cream, then switch back to Sauté and add tortellini until just tender. For slow cooker, add browned sausage, sautéed aromatics, roasted squash, and broth; cook on Low 4–6 hours, blend, stir in dairy, then add tortellini for the last 15–20 minutes. In both cases, tortellini go in at the end to stay al dente.
Serving Ideas That Always Work
Pour generous ladlefuls into warm bowls and top with grated parmesan, thyme leaves, and black pepper. Add a bright green side to balance the richness—roast a pan of Roasted Brussels Sprouts with Cranberry and Pecans while the soup simmers, and the meal feels complete without extra fuss.
For a soup-and-salad combo, serve small cups of Butternut Squash and Sausage Tortellini Soup next to a crisp bowl and a light second soup like Lemon Chicken Orzo Soup. The contrast—silky squash with savory sausage and tender tortellini, then a brighter, brothy sip—keeps the table lively. On busy nights, add warm bread or simple toasts for dipping. For parties, keep the pot on low and set out bowls of parmesan, chili flakes, and lemon wedges so everyone can season their own. This simple setup turns a cozy pot into an easy, crowd-friendly station.
Make-Ahead, Storage & Reheating
Make-ahead
For the best texture, prep the base of Butternut Squash and Sausage Tortellini Soup ahead and add the pasta later. Roast the squash, brown the sausage with aromatics, blend with broth to a silky base, and season lightly. Cool, cover, and refrigerate up to 3 days. When you’re ready to serve, rewarm the base to a gentle simmer, stir in cream (or coconut milk), then add tortellini and cook just to al dente. This approach keeps the pasta plush and the soup glossy. Hosting or planning lunches? Portion the finished base into containers, then add fresh tortellini to each pot as you reheat—your creamy tortellini soup with sausage stays restaurant-smooth.
Storage
If you’ve already added tortellini, refrigerate Butternut Squash and Sausage Tortellini Soup in airtight containers for 2–3 days. Pasta softens over time, so for the nicest reheats, keep some base without pasta if you can. Store any extra parmesan separately; sprinkle on bowls after reheating so the flavor stays bright.
Reheating
Warm gently on the stovetop over medium-low, stirring often until hot. If the soup thickens in the fridge, loosen with a splash of broth. Avoid a hard boil once tortellini are in the pot—boiling can burst the pasta and dull the cheese filling. Microwave in short bursts at 60–70% power, stirring between bursts, and finish with a tiny splash of cream or broth to restore silk. For a no-bake sweet add-on that travels well with soup night, set out squares of No-Bake Blueberry Cheesecake Recipe for a simple finish.
Freezer notes
Freeze the base only (without tortellini or greens) up to 2 months. Thaw overnight in the fridge, bring to a gentle simmer, add cream (or coconut milk), then cook tortellini to al dente and wilt greens right before serving. This keeps Butternut Squash and Sausage Tortellini Soup tasting freshly made, not starchy or soft.
Nutrition & Quick Facts (clear & scannable)
Serving size (estimate): 1½–2 cups
Per serving (range, depends on sausage, cream, pasta):
- Calories: ~480–620
- Protein: ~24–32 g
- Carbohydrates: ~42–56 g
- Fat: ~22–30 g (Saturated ~10–14 g)
- Sodium: ~900–1150 mg
What drives the numbers
- Sausage type and amount (pork vs chicken/turkey; spicy vs mild)
- Tortellini quantity (fresh vs frozen; cheese filling varies)
- Dairy choice and volume (heavy cream vs coconut milk, ¼–¾ cup)
- Broth sodium (low-sodium makes a big difference)
How to lighten it (without losing body)
- Use chicken or turkey sausage
- Start with ¼ cup cream; add only if needed
- Choose low-sodium broth
- Add greens (kale/spinach) and a handful of white beans for fiber and protein
Portion planning
- With salad and bread: ~1½ cups per person
- As a stand-alone dinner: ~2 cups per person
- Meal prep tip: store the base separately and add tortellini during reheat to keep pasta al dente
FAQs
Can you add sausage to butternut squash soup?
Yes—browned Italian sausage adds savory depth and a satisfying bite. Brown it first to develop fond, then deglaze and blend your squash base for the best flavor.
Do you add heavy cream to butternut squash soup?
You can, but you don’t have to. Roasted squash already creates a silky base. Start with ¼ cup cream (or use coconut milk) and add to taste for a rounder finish.
How to enhance the flavor of butternut squash soup?
Roast the squash for caramelized sweetness, brown sausage to build fond, deglaze with broth, season in layers, and finish with a pinch of nutmeg and grated parmesan. A squeeze of lemon brightens dairy-free versions.
What broth is best for butternut squash soup?
Low-sodium chicken broth delivers balanced savoriness. For vegetarian bowls, use vegetable broth and add umami (a splash of soy/Worcestershire or extra parmesan) to keep the flavor full.
What meat goes best with butternut squash soup?
Italian sausage is the top pick for richness and spice. Rotisserie chicken (shredded) works for leaner bowls, and crisp bacon bits make a great garnish.
How do I thicken up my butternut squash soup?
Simmer to reduce, blend in more roasted squash, or add a small cooked potato before blending. If needed, whisk in a little cream/parm at the end. Avoid cornstarch unless you’re in a pinch—it can mute flavor.
Conclusion
Butternut Squash and Sausage Tortellini Soup brings roasted-squash silk, savory browned sausage, and tender, cheesy tortellini together in a bowl that tastes luxurious yet stays weeknight-easy. You build flavor in smart layers—roast, brown, blend, and finish—so every spoonful feels creamy and balanced without relying on lots of dairy. Make the base ahead, freeze it for later, or reheat gently and add tortellini right before serving to keep the pasta plush. Pair with a crisp green salad or warm bread and you’ve got a cozy dinner that satisfies everyone at the table. When you want a sweet finish, a slice of Italian Almond Ricotta Cake rounds out the meal with simple, bakery-style comfort.