Butternut Squash Sausage Tortellini Soup (Printable)
Hearty butternut squash soup with sausage, cheese tortellini, and a sage cream swirl topping.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled and cubed
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, peeled and sliced
05 - 2 stalks celery, sliced
→ Meats
06 - 14 oz Italian sausage (mild or spicy), casings removed
→ Pasta
07 - 10 oz cheese tortellini (fresh or refrigerated)
→ Liquids
08 - 6 cups chicken broth
09 - 2/3 cup heavy cream
→ Herbs, Spices & Oils
10 - 2 tbsp fresh sage, chopped (divided use)
11 - 1 tsp dried thyme
12 - 1/2 tsp ground nutmeg
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp olive oil
→ Sage Cheese Swirl
15 - 4 oz cream cheese, softened
16 - 2 oz ricotta cheese
17 - 2 tbsp fresh sage, finely chopped
18 - 1 tbsp milk
19 - Pinch of salt and freshly ground black pepper
# How-To Steps:
01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the sausage, breaking it apart with a wooden spoon, and cook until thoroughly browned. Transfer the sausage to a plate using a slotted spoon, leaving the rendered fat in the pot.
02 - Add the diced onion, sliced carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for 1 minute until fragrant.
03 - Stir in the cubed butternut squash, dried thyme, ground nutmeg, and half of the chopped sage. Season generously with salt and pepper. Sauté for 2 to 3 minutes to allow the flavors to meld.
04 - Pour in the chicken broth and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for 20 minutes until the squash is fork-tender.
05 - Use an immersion blender to partially or fully purée the soup for a velvety texture. Leave some chunks intact if you prefer a heartier consistency.
06 - Return the browned sausage to the pot. Stir in the cheese tortellini and simmer uncovered for 6 to 8 minutes until the tortellini is cooked through and tender.
07 - Pour in the heavy cream and add the remaining chopped sage. Heat gently without boiling, then adjust seasoning with salt and pepper as needed. Remove from heat.
08 - In a small mixing bowl, combine the softened cream cheese, ricotta, finely chopped sage, milk, and a pinch of salt and pepper. Blend until smooth and creamy.
09 - Ladle the hot soup into serving bowls. Add a generous spoonful of the sage cheese swirl to each bowl and gently swirl with a knife or spoon. Garnish with extra fresh sage or cracked black pepper and serve immediately.
# Expert Advice:
01 -
- The sage cheese swirl on top will make you close your eyes and rethink every bowl of soup you have ever eaten.
- It walks the line between weeknight doable and weekend impressive, which means you can justify making it on a Thursday or serve it at a dinner party without blinking.
- That half pureed texture gives you creaminess without sacrificing the satisfying chunks of squash and sausage throughout.
02 -
- Do not skip browning the sausage properly because that rendered fat is what flavors the entire vegetable base and you cannot get it back later.
- Overcooking the tortellini is the easiest way to ruin this soup, so add them last and watch the clock because they only need minutes.
03 -
- Peel and cube the squash the night before and store it in the fridge so the actual cooking feels effortless and quick when you start.
- The sage cheese swirl doubles as a spread for bread or a dip for crackers, so make extra because it disappears fast.