Butternut Squash Sausage Tortellini Soup (Print Version)
Comforting butternut squash and sausage tortellini soup finished with a rich sage-infused 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
→ Meats
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 sausage, breaking it apart with a wooden spoon, and cook 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, rosemary, salt, black pepper, and 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 the mixture to a boil. Reduce the heat to a gentle 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, warm the heavy cream in a small saucepan over low heat. Add the Parmesan, ricotta, chopped sage, salt, and pepper. 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. Top with butter-fried sage leaves and a generous crack of black pepper if desired. Serve immediately.
# Insider Tips:
01 -
- The partial puree trick gives you a soup that feels both rustic and velvety without any extra effort.
- That sage cheese swirl on top turns a Tuesday night dinner into something that could pass for a restaurant course.
02 -
- The tortellini will absorb broth as it sits, so if you are making this ahead, cook the tortellini separately and add it when you reheat.
- Partial pureeing is the single step that transforms this from a chunky stew into something that feels elegant, so do not skip it or go all the way smooth.
03 -
- Frying whole sage leaves in a tablespoon of butter takes about thirty seconds and they burn fast, so pull them out the moment the edges curl and sizzle.
- Letting the soup rest off the heat for ten minutes before serving lets the flavors marry and prevents you from burning your tongue on the first eager bite.