Butternut Squash & Sausage Tortellini Soup
A cozy, creamy Butternut Squash & Sausage Tortellini Soup made with sweet Italian sausage, tender butternut squash, cheese tortellini, and greens in a rich tomato-Parm broth.
Equipment
- Large soup pot
Ingredients
Sausage and vegetables
- 1 pound sweet Italian sausage
- kosher salt and black pepper to taste
- 1 tablespoon olive oil if needed
- 1 sweet onion diced
- 4 cloves garlic minced
- 2 cups butternut squash peeled and cubed
Soup base
- 1 tablespoon tomato paste
- 14 ounces fire-roasted diced tomatoes
- 1 Parmesan rind
- 4 cups chicken stock plus more as needed
- 0.5 cup heavy cream
Greens and pasta
- 3 cups kale or spinach chopped
- 10 ounces cheese tortellini fresh or frozen
Toppings
- grated Parmesan cheese for serving
- crushed red pepper for serving
Instructions
- Brown the sausage: Set a large soup pot over medium heat. Add the sweet Italian sausage, season lightly with salt and pepper, and cook while breaking it into small pieces until browned and cooked through, about 6 to 8 minutes. If there is excess fat, spoon off a bit, leaving enough to coat the bottom of the pot.
- Sauté the vegetables: If the pot looks dry, add the olive oil. Stir in the diced onion, minced garlic, and cubed butternut squash with another pinch of salt and pepper. Cook, stirring often, until the onion is soft and the squash begins to soften around the edges, 5 to 6 minutes.
- Build the broth: Stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly. Add the fire-roasted diced tomatoes, Parmesan rind, and chicken stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer, cover, and cook for 15 to 20 minutes, or until the squash is tender.
- Finish the soup: Remove the lid and stir in the heavy cream. Add the chopped kale or spinach and cook until wilted. Stir in the cheese tortellini and simmer gently for 4 to 6 minutes, or until the tortellini are cooked through. If the soup is thicker than you like, add a splash of extra stock to thin it slightly.
- Season and serve: Remove the Parmesan rind. Taste the soup and adjust the seasoning with more salt and pepper as needed. Ladle into bowls and garnish with grated Parmesan and a pinch of crushed red pepper before serving.
Notes
For the best texture, add the tortellini close to serving time so it stays pleasantly tender. Leftovers may thicken as the pasta absorbs more liquid; simply stir in extra stock when reheating.