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Creamy Butternut Squash Sausage Tortellini Soup

A warm and comforting soup made with butternut squash, sausage, and cheese tortellini in a creamy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 1 pound Italian sausage (mild or spicy, based on preference)
  • 4 cups chicken broth (low-sodium recommended)
  • 9 ounces cheese tortellini 1 package
  • 1 cup heavy cream
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish

Method
 

Preparation
  1. In a large pot, add the peeled and cubed butternut squash. Cover it with water and bring it to a boil. Cook until soft, about 10-15 minutes.
  2. In another pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute.
  3. Push the onions and garlic to the side of the pot and add the sausage. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
  4. Once the squash is cooked, drain the water and transfer it to a blender. Add the chicken broth and blend until smooth. Pour the squash mixture into the sausage pot.
  5. Stir in the tortellini and simmer until cooked, according to package instructions (usually around 3-5 minutes).
  6. Stir in the heavy cream and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.
  7. Ladle the soup into bowls and garnish with fresh thyme or parsley.

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. For a thicker soup, reduce the chicken broth or add more butternut squash.