Butternut Squash, Sausage, and Tortelloni Soup: A Hearty Fall Classic
Roasted garlic and tender pasta mingle with savory herbs in a heartwarming bowl.
Butternut Squash, Sausage, and Tortelloni Soup: The Ultimate Autumn Comfort Dish
This butternut squash, sausage, and tortelloni soup is the epitome of cozy, heartwarming comfort food. Featuring roasted butternut squash, savory sausage, and tender cheese tortelloni in a creamy, herb-infused broth, this soup is ideal for fall and winter evenings—or any time you crave something truly satisfying.
In this article, you’ll find a detailed guide with preparation tips, key ingredient notes, step-by-step instructions, serving suggestions, and professional advice to help you achieve soup perfection.
Why You’ll Love This Soup
- Rich and Creamy Texture: Roasted butternut squash is blended to silky smoothness, providing a velvety base for the soup.
- Flavorful Sausage: Adding cooked sausage turns the soup into a hearty and satisfying meal.
- Cheesy Tortelloni: Tender cheese tortelloni gently cook in the soup, bringing a touch of indulgence.
- Roasted Garlic: Whole heads of roasted garlic add sweetness and depth.
- Customizable: Swap spinach for kale, use your favorite sausage style, or add more herbs to suit your taste.
Ingredients & Preparation Overview
Here are the essential components and preparation steps for the soup:
- Butternut Squash: Roasted until soft, then blended for a creamy base.
- Garlic: Roasted in the squash cavity for a subtle, sweet flavor.
- Olive Oil: For roasting and added richness.
- Herbs: Basil, oregano, and thyme enhance the flavor profile.
- Chicken Broth: Thins the puree and adds depth.
- Sausage: Italian sausage (mild or spicy) gives heartiness.
- Tortelloni: Cheese-filled pasta, cooked and stirred in at the end.
- Spinach: For color, nutrition, and added texture.
- Heavy Cream: Blends in for a luscious finish.
- Salt & Pepper: For seasoning to taste.
- Parmesan Cheese: Grated or shaved on top (a must-have garnish).
Step-by-Step Instructions
Follow these steps to create your own bowl of butternut squash, sausage, and tortelloni soup:
1. Prep & Roast the Butternut Squash and Garlic
- Preheat your oven to 400°F (204°C).
- Cut a large butternut squash in half lengthwise. Use a spoon to scoop out seeds and any stringy inside bits.
- Drizzle olive oil generously inside the squash cavities and onto the flesh.
- Chop off the tops of two garlic bulbs, exposing the tops of the cloves. Place each bulb, cut side down, nestled inside the squash’s hollowed cavity.
- Place the squash, cut side up, in a roasting pan. Add 1-2 cups of water to the pan to keep the squash moist as it bakes.
- Roast for 60–75 minutes, until the squash is very tender when poked with a fork and the garlic is soft and fragrant.
2. Cook the Sausage
- While the squash roasts, prepare your sausage. Use about 1 pound (450g) of mild or spicy Italian sausage, removing casings if needed.
- Brown the sausage in a large skillet over medium-high heat, breaking up any large pieces with a spoon until cooked through. Set aside on a paper towel-lined plate.
3. Prepare the Soup Base
- Once the squash and garlic are cool enough to handle, scoop the squash flesh from the skins and place it in a large soup pot.
- Squeeze the cloves of roasted garlic out of their skins and into the pot with the squash.
- Add 1 teaspoon each of dried basil and oregano, and 1/2 teaspoon dried thyme (or use fresh herbs if you have them).
- Pour in about 4–5 cups (950–1200ml) of chicken broth to thin the mixture.
- Stir and heat the pot over medium until steaming hot but not yet boiling.
4. Puree the Soup
- For the smoothest texture, use an immersion (stick) blender to carefully blend the soup directly in the pot until completely smooth. Alternatively, blend in batches in a standard blender, then return to the pot.
5. Add Spinach, Cream, Sausage, and Tortelloni
- Bring the blended soup to just below boiling.
- Add a large handful (about 2 cups) of fresh baby spinach or chopped kale. Stir, cover, and let it wilt for 2 minutes.
- Pour in 1/2 to 3/4 cup heavy cream, stirring to incorporate for a rich, golden color.
- Add the cooked sausage back into the soup.
- Finally, stir in about 10 ounces (280g) of cheese tortelloni (or tortellini). Simmer for a few more minutes, following package directions, until the pasta is tender and heated through.
6. Season and Serve
- Taste and season with salt and pepper as needed.
- Ladle soup into bowls, top generously with grated or shaved Parmesan cheese, and sprinkle with extra herbs or red pepper flakes for spice, if desired.
Ingredient Highlights & Variations
| Ingredient | Notes | Possible Substitutes |
|---|---|---|
| Butternut Squash | Bake for deep caramel flavor. | Kabocha squash, pumpkin |
| Sausage | Mild or spicy Italian is traditional. | Chicken sausage, turkey sausage, vegan sausage |
| Cheese Tortelloni | Fresh pasta cooks quickly; use just before serving. | Tortellini, ravioli |
| Spinach | Added for color and nutrition. | Kale, chard, baby arugula |
| Heavy Cream | For luxurious texture. | Half-and-half, coconut milk (for dairy-free) |
| Chicken Broth | Forms the base of the soup. | Vegetable broth, bone broth |
| Herbs | Basil, oregano, thyme enhance earthiness. | Sage, rosemary, herbes de Provence |
What others are reading
Expert Tips for the Best Butternut Squash Soup
- Roasting is key: Don’t rush the roasting; caramelization enhances the squash’s sweetness and complexity.
- Use fresh garlic: Roasting garlic mellow its flavor, giving the soup richness without harshness.
- Blend thoroughly: A stick blender prevents spills and makes pureeing large batches easier.
- Add tortelloni last: To prevent mushy pasta, add tortelloni right before serving; it only needs a few minutes.
- Don’t skip the cheese: Grated Parmesan enhances both taste and texture.
Serving Suggestions
- Crusty Bread: Serve with warm sourdough or a rustic baguette to soak up every drop.
- Extra Greens: Add a side salad with crisp apples, toasted nuts, and vinaigrette for balance.
- Garnishes: A swirl of cream, fresh basil or parsley, a sprinkle of red pepper flakes, or pumpkin seeds offer extra flavor and visual appeal.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding more broth if necessary. Hold off on adding tortelloni if storing the soup ahead of time; add just before serving.
Frequently Asked Questions (FAQs)
Q: Can I make the soup ahead of time?
A: Yes! The soup base (without tortelloni or delicate greens) can be made 2-3 days in advance. Add the tortelloni and spinach right before serving for best texture.
Q: What’s the best sausage to use?
A: Italian sausage—either sweet (mild) or spicy—works wonderfully. Choose based on your heat preference. Chicken or turkey sausage is also an option for a lighter version.
Q: How do I make it vegetarian?
A: Use a meatless sausage alternative and vegetable broth. The soup will maintain its savory, comforting quality.
Q: What can I use instead of tortelloni?
A: Tortellini, mini ravioli, or even cooked gnocchi make great substitutes. Adjust cooking time according to the pasta shape.
Q: Can I freeze this soup?
A: The soup base (without cream, spinach, or pasta) freezes beautifully for up to 3 months. Thaw, reheat, and add tortelloni and cream when serving.
Pro Tips for a Personalized Twist
- Try different sausages: For added smokiness, use chorizo or a smoked sausage.
- Boost the veggies: Add chopped carrots, celery, or sweet potato for extra nutrition.
- Make it spicy: Include crushed red pepper flakes or use hot Italian sausage.
- For a dairy-free version: Use coconut milk or a plant-based cream and skip the cheese tortelloni in favor of dairy-free pasta.
Quick-Reference Recipe Summary
- Prep Time: 90 minutes (including roasting squash)
- Cook Time: 30 minutes
- Total Time: About 2 hours (mostly hands-off)
- Servings: 6 generous bowls
Share Your Soup Success!
Did you make this butternut squash, sausage, and tortelloni soup? Share your results with friends or on social media—this comforting dish is destined to be a family favorite (and a stunning addition to any seasonal gathering)!
References
- https://www.howsweeteats.com/2023/10/sausage-squash-tortellini-soup/
- https://www.gimmesomeoven.com/butternut-squash-sausage-and-tortellini-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a100116/butternut-squash-sausage-and-tortelloni-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a103161/simple-roasted-butternut-squash-soup/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39491796/tortellini-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g41781717/vegetable-soup-recipes/
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
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