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Butternut Squash Sausage and Tortellini Soup Recipe

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4.3 from 14 reviews

This hearty Butternut Squash Sausage and Tortellini Soup combines the warm, comforting flavors of savory Italian sausage, tender butternut squash, fresh cheese tortellini, and nutrient-rich kale all simmered in a flavorful herbed chicken broth finished with cream and Parmesan cheese. Perfect for a satisfying fall or winter meal, this soup is both rustic and elegant, delivering a creamy texture enriched with fresh herbs and a gentle kick from red pepper flakes.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, sliced
  • 2 teaspoons chopped sage
  • 2 teaspoons chopped rosemary
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 5 cups chicken stock (plus more if needed)
  • 3 cups diced butternut squash
  • ½ cup heavy cream (or half and half)
  • ½ cup finely grated Parmesan cheese
  • 1 pound (16 ounces) fresh cheese tortellini
  • 2 cups finely chopped kale, tough stems removed
  • Salt and freshly ground black pepper to taste

Garnishes

  • Grated Parmesan cheese
  • Chopped fresh herbs (fresh parsley or basil)

Instructions

  1. Brown the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the mild Italian sausage, breaking it up with a wooden spoon, and cook until browned throughout, about 3 to 5 minutes.
  2. Sauté aromatics and herbs: If needed, drain off excess fat leaving about 1 tablespoon in the pot. Add the diced onion, carrot, celery, garlic, crushed red pepper flakes, chopped sage, and rosemary. Cook while stirring frequently until the onions are softened, about 3 to 5 minutes.
  3. Add butternut squash and season: Add the diced butternut squash to the pot and season with salt and freshly ground black pepper. Stir and cook for 1 minute to combine flavors.
  4. Simmer the soup: Pour in the chicken stock and stir. Increase heat to high until the soup comes to a boil. Then reduce heat to low, cover with a lid, and let simmer until the butternut squash is tender, about 10 to 15 minutes.
  5. Add kale, cream, cheese, and tortellini: Stir in the finely chopped kale, heavy cream, grated Parmesan, and fresh cheese tortellini. Allow the soup to simmer for 5 to 6 minutes more, until the tortellini is cooked through and tender.
  6. Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with additional grated Parmesan and chopped fresh herbs such as parsley or basil if desired.

Notes

  • You can substitute half and half for heavy cream if you prefer a lighter version.
  • If you cannot find fresh cheese tortellini, frozen or refrigerated versions work well.
  • Feel free to add more chicken stock if the soup becomes too thick during simmering.
  • For a spicier version, increase the crushed red pepper flakes according to your taste.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen; reheat gently to avoid overcooking the tortellini.

Find it online: https://marthatasty.com/butternut-squash-sausage-and-tortellini-soup-recipe/