This recipe is a hearty soup perfect for a chilly Fall evening. Tortellini Soup with Butternut Squash and Sausage is the perfect addition to your Fall recipe lineup!
Tortellini Soup with Butternut Squash and Sausage
Flavorful sausage, fresh tortellini, creamy broth, delicious butternut squash - this soup is the perfect comfort food recipe for Fall! This cozy soup is a great recipe that your whole family is going to love.
Butternut squash is the epitome of Fall vegetables. With its nutty taste and smooth consistency, it is a welcome addition to many soups and pastas.
Tortellini soup with butternut squash and sausage ingredients
Gather these ingredients on your next grocery run and you'll be ready to make this delicious soup:
- turkey sausage
- three cheese fresh tortellini
- butternut squash
- diced tomatoes
- spinach
- chicken broth
- low fat cream cheese
- garlic
- olive oil
- paprika
- onion powder
- salt & black pepper to taste
- Optional toppings: red pepper flakes, Parmesan cheese
How to make a tortellini soup with butternut squash and sausage
Follow the instructions to make this cozy soup recipe:
- Preheat oven to 400 degrees.
- Peel the butternut squash, scoop out the seeds, and cut in half. Chop half of the butternut squash (about 2 cups) into small cubes. Toss in a bowl with olive oil, salt, and pepper.
- Roast the butternut squash in the oven for 30 degrees.
- Heat a large dutch oven or large pot.
- Spray with cooking grease.
- Add sausage and cook until brown.
- Season the cooked sausage with garlic, onion powder and paprika.
- Add the block of cream cheese to the dutch oven. Use a spoon to crush the cream cheese and help the melting process. Stir around until creamy and melted, about 2 minutes.
- Pour the can of tomatoes, chicken broth into the dutch oven. Cook for about 10 minutes. Make sure the mixture is hot and heated all the way through.
- Add butternut squash and the cheese tortellini into the mixture. Cook for about 5 minutes, until tortellini noodles are soft and cooked through.
- Cut the heat to low and add in the ½ bag (4 oz) of spinach. Mix completely and let cook for about 2 minutes, until the spinach leaves start to wilt.
- Scoop the soup into bowls. Top with Parmesan cheese and red pepper flakes for some extra flavor.
- Enjoy!
Tortellini soup with butternut squash and sausage substitution ideas
Try out these substitutions. Let me know in the comments if there are any others you've tried and liked!
- Sausage: Use any type of sausage - spicy sausage, pork or apple sausage. To make a vegetarian version, simply leave out the sausage.
- Tortellini: I use the fresh cheese version that is stored in your fridge that can be cooked in about 3 minutes. However, you can use any tortellini you like, just make sure you prepare according to the package instructions.
- Chicken broth: Use vegetable broth if that's all you've got!
- Cream cheese: In place of the cream cheese, try heavy cream, whole milk, or unsweetened coconut milk if dairy free.
How long does this butternut squash soup last in the fridge?
This soup will last for up to 5 days in the fridge stored in an airtight container. It is a great way to prepare for busy weeknights. See below for instructions on meal prepping.
How to meal prep this recipe
This hot soup is a great one to add to your Fall/Winter meal prep rotation. It is so delicious, and the flavors only intensify as they spend more time together in the fridge.
To meal prep, make according to instructions and allow the soup to cool to room temperature. Separate into six equal portions and place into airtight containers. Store in the fridge until you're ready to serve. Warm in the microwave or on the stove top.
What goes well with tortellini soup with butternut squash and sausage
There are so many delicious side options for this tortellini soup recipe. The absolute first thing that comes to mind is crusty bread. Add warm butter and you'd be ready to dip and enjoy.
Make this soup a complete meal by adding a side of steamed or sauteed vegetables. My top picks for fall would be broccoli or Brussels sprouts!
Other delicious Fall recipe ideas
If you love this sausage tortellini soup, check out these other Fall recipe ideas at Jordo's World:
Tortellini Soup with Butternut Squash and Sausage
Equipment
- dutch oven
- Measuring Cups
Ingredients
- 1 lb turkey sausage
- 10 oz three cheese tortellini (the fresh kind thats kept in the fridge & ready in 3 minutes)
- ½ butternut squash about 2 cups, diced
- 12 oz can diced tomatoes
- 4 oz bag spinach
- 16 oz chicken broth low sodium
- 4 oz low fat cream cheese
- 1 tbsp garlic minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp onion powder
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Peel the butternut squash, scoop out the seeds, and cut in half. Chop half of the butternut squash (about 2 cups) into small cubes. Toss in a bowl with olive oil, salt, and pepper.
- Roast the butternut squash in the oven for 30 degrees.
- Heat a large dutch oven.
- Spray with cooking grease.
- Add sausage and cook until brown.
- Season with garlic, onion powder and paprika.
- Add the block of cream cheese to the dutch oven. Use a spoon to crush the cream cheese and help the melting process. Stir around until creamy and melted, about 2 minutes.
- Pour the can of tomatoes, chicken broth into the dutch oven. Cook for about 10 minutes. Make sure the mixture is hot and heated all the way through.
- Add butternut squash and the tortellini noodles into the mixture. Cook for about 5 minutes, until tortellini noodles are soft and cooked through.
- Cut the heat to low and add in the ½ bag (4 oz) of spinach. Mix completely and let cook for about 2 minutes, until the spinach leaves start to wilt.
- Scoop the soup into bowls. Top with parmesan cheese and red pepper flakes for some extra flavor.
- Enjoy!