Butternut Squash Sausage Tortellini (Printable)
Hearty butternut squash soup with savory sausage, tender tortellini, and a rich sage cheese swirl.
# What You'll Need:
→ Vegetables & Base
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
→ Meats
08 - 12 oz Italian sausage (mild or spicy), casings removed
→ Pasta
09 - 10 oz cheese tortellini (fresh or refrigerated)
→ Herbs & 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 (Optional)
20 - Extra sage leaves, fried in butter
21 - Freshly ground black pepper
# How to Make It:
01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the sausage with casings removed and cook, breaking it apart with a spoon, for 5 to 6 minutes until evenly browned. 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 to 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cubed butternut squash to the pot. Sprinkle with dried thyme, dried rosemary, salt, black pepper, and crushed red pepper flakes if using. Stir to coat evenly and cook for 2 minutes to bloom the spices.
04 - Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, cover the pot, and cook for 15 to 20 minutes until the 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 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 instructions, typically 5 to 7 minutes, until the pasta is tender and floats to the surface.
07 - While the soup simmers, combine the heavy cream, Parmesan cheese, ricotta cheese, chopped fresh sage, and a pinch of salt and pepper in a small saucepan over low heat. Stir gently for 2 to 3 minutes until the cheeses are melted and the mixture is smooth and fragrant.
08 - Ladle the hot soup into serving bowls. Drizzle 1 to 2 tablespoons of the sage cheese swirl over each portion. Garnish with fried sage leaves and freshly ground black pepper if desired. Serve immediately.
# Expert Hacks:
01 -
- That sage cheese swirl transforms a simple bowl of soup into something that feels almost restaurant worthy with barely any extra effort.
- The half pureed texture gives you the best of both worlds, creamy body with enough chunky bites to keep every spoonful interesting.
02 -
- The tortellini will soak up broth as the soup sits, so if you are making it ahead, cook the tortellini separately and add it when you reheat.
- Partial pureeing is the trick that makes this soup unforgettable, so resist the urge to blend it all smooth because those chunky bites of squash and sausage are what make each spoonful exciting.
03 -
- Frying whole sage leaves in a tablespoon of butter until they just crisp takes about sixty seconds and makes a garnish so good people will eat them off the top before the soup even hits the table.
- Grate your own Parmesan for the cheese swirl because the pre shredded kind has anti caking agents that will leave you with a grainy, stubborn sauce instead of a smooth one.