Butternut Squash, Sausage, and Tortelloni Soup Recipe

This Butternut Squash, Sausage, and Tortelloni Soup Recipe is a creamy and hearty recipe, which is made with sweet roasted butternut squash, savory Italian sausage, and cheesy tortelloni. It’s the ultimate comfort food, ready in about 1 hour and 45 minutes.

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Butternut Squash, Sausage, and Tortelloni Soup Recipe Ingredients

• 1 whole Butternut Squash
• 1 Tbsp. Olive Oil
• 2 heads Garlic
• 1 lb. Italian Sausage, Hot Or Mild
• 1 package (8 Oz. Size) Cheese Tortelloni
• 1/2 tsp. Dried Basil
• 1/4 tsp. Dried Oregano
• 1/8 tsp. Dried Thyme
• 2 cups Homemade, Or Low-sodium Chicken Broth
• 3 cups Baby Spinach
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• Freshly Grated Parmesan Cheese For Serving

How To Make Butternut Squash, Sausage, and Tortelloni Soup

1. Roast the squash and garlic: Preheat your oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the olive oil into the cavities of each squash half. Slice the tops off the heads of garlic and place them, cut-side down, into the squash cavities. Place the squash halves, cut-side up, in a roasting pan with about 2 cups of water in the bottom. Bake for 60–70 minutes, until the squash is fork-tender.
2. Cook the sausage and tortelloni: While the squash bakes, brown and crumble the Italian sausage in a large soup pot over medium-high heat. Once cooked, remove it to a plate. In a separate pot, cook the tortelloni according to the package instructions until al dente. Drain and set aside.
3. Create the soup base: Once the squash is roasted and has cooled slightly, scoop the flesh out into the soup pot you used for the sausage. Squeeze the soft, roasted garlic cloves out of their skins and into the pot.
4. Puree the soup: Add the dried basil, oregano, thyme, and chicken broth to the pot with the squash and garlic. Heat until warm, then use an immersion (stick) blender to puree the mixture until completely smooth.
5. Combine and finish: Bring the pureed soup almost to a boil. Stir in the baby spinach and cover the pot for 2 minutes to allow it to wilt. Remove from the heat and stir in the heavy cream, the cooked sausage, and the cooked tortelloni.
6. Season and serve: Taste the soup and add salt and pepper as needed. Serve hot, with a generous amount of freshly grated Parmesan cheese on top.

Recipe Tips

• How to get the best flavor? Roasting the squash and garlic is a key step that you shouldn’t skip. It caramelizes their natural sugars and brings out a deep, sweet, and nutty flavor that you can’t get from just boiling.
• Can I use a different kind of sausage? Absolutely. Hot Italian sausage provides a wonderful spicy contrast to the sweet squash. For a milder soup, use sweet or mild Italian sausage.
• What’s the difference between tortellini and tortelloni? Tortelloni, as used in this recipe, are simply a larger version of tortellini. Either will work perfectly, so use whichever you can find or prefer.
• How to get a perfectly smooth soup? An immersion blender is the easiest way to puree the soup directly in the pot. If you’re using a regular blender, be very careful when blending hot liquids. Work in small batches and leave the blender lid slightly ajar to allow steam to escape.

What To Serve With This Soup

This hearty soup is a complete meal in a bowl. It’s perfect served with:

• Warm, crusty bread or garlic bread for dipping
• A simple green salad with a light vinaigrette
• A sprinkle of extra red pepper flakes for more heat

How To Store This Soup

Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Note that the tortelloni will continue to absorb some of the liquid overnight, making the soup thicker. Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may want to add an extra splash of chicken broth to thin it out to your desired consistency.

Butternut Squash, Sausage, and Tortelloni Soup Nutrition Facts

• Calories: 650kcal
• Carbohydrates: 45g
• Protein: 25g
• Fat: 42g
• Saturated Fat: 22g
• Sodium: 1250mg
• Fiber: 8g
• Sugar: 10g

Nutrition information is estimated per serving and may vary based on specific ingredients used.

FAQs

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