Butternut Squash Sausage Tortellini Soup (Print Layout)
Sweet butternut squash, savory sausage, and pillowy tortellini in a comforting bowl finished with sage cheese swirl.
# What You Need:
→ Vegetables and Aromatics
01 - 1 medium butternut squash (about 2 lbs), peeled and cubed
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 4 cups low-sodium chicken broth
07 - 2 tbsp olive oil
→ Meat
08 - 12 oz Italian sausage (mild or spicy), casings removed
→ Pasta
09 - 10 oz cheese tortellini (fresh or refrigerated)
→ Herbs and Spices
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried rosemary
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt, plus more to taste
14 - 1/4 tsp crushed red pepper flakes (optional)
→ Sage Cheese Swirl
15 - 1/2 cup heavy cream
16 - 1/2 cup shredded Parmesan cheese
17 - 1/4 cup fresh ricotta cheese
18 - 2 tbsp fresh sage leaves, finely chopped
19 - Pinch of salt and pepper
→ Garnish
20 - Extra sage leaves, fried in butter
21 - Freshly ground black pepper
# Directions:
01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the Italian sausage with casings removed, breaking it apart with a wooden spoon. Cook for 5-6 minutes until deeply browned and cooked through. Transfer the sausage to a plate and set aside, leaving any rendered drippings in the pot.
02 - Add the diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes until the vegetables are softened and the onions turn translucent. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the cubed butternut squash. Sprinkle with dried thyme, dried rosemary, salt, black pepper, and crushed red pepper flakes if using. Toss to coat evenly and cook for 2 minutes to bloom the spices.
04 - Pour in the chicken broth and bring to a rolling boil. Reduce heat to a gentle simmer, cover the pot, and cook for 15-20 minutes until the butternut squash is fork-tender.
05 - Use an immersion blender to partially puree the soup directly in the pot, leaving about half of the vegetables intact for a chunky, rustic texture. Alternatively, transfer half the soup to a standard blender, puree until smooth, and return it to the pot.
06 - Return the browned sausage to the pot and bring the soup back to a gentle simmer. Add the cheese tortellini and cook according to package directions, typically 5-7 minutes, until the pasta is tender and floats to the surface.
07 - While the soup simmers, warm the heavy cream in a small saucepan over low heat. Add the Parmesan cheese, ricotta cheese, chopped fresh sage, and a pinch of salt and pepper. Stir gently for 2-3 minutes until the cheeses melt into a smooth, fragrant sauce.
08 - Ladle the hot soup into serving bowls. Drizzle 1-2 tablespoons of the sage cheese swirl over each portion. Top with butter-fried sage leaves and a crack of freshly ground black pepper. Serve immediately while hot.
# Expert Suggestions:
01 -
- The partial puree trick gives you the creamiest texture without a drop of flour or a heavy cream base weighing down the whole pot.
- That sage cheese swirled on top makes every bowl feel like something you would pay sixteen dollars for at a restaurant.
02 -
- The tortellini will absorb broth as the soup sits, so if you are making it ahead, cook the tortellini separately and add them to each bowl when serving to keep them from turning to mush.
- Do not skip the partial puree step, because it is what transforms this from a regular chunky vegetable soup into something with a luxurious, almost chowder like consistency that people will remember.
03 -
- Peeling butternut squash is the hardest part of this recipe, so microwave the whole squash for two minutes before peeling and the skin will strip away with far less effort.
- The sage cheese swirl reheats beautifully in the microwave in ten second bursts, so never throw out any leftover swirl because it is incredible on bread, roasted vegetables, or even scrambled eggs the next morning.