Butternut Squash Sausage Tortellini Soup

The smell of sage browning in butter is enough to make anyone stop what they are doing and drift toward the kitchen. One rainy October evening I tossed leftover butternut squash into a pot with some sausage and tortellini, not expecting much, and ended up with something that has since become the most requested dinner in my house. It is the kind of soup that makes you close your eyes after the first spoonful.

My friend Laura walked in while I was making this and stood over the pot with a wooden spoon, refusing to leave until I gave her the recipe. She texted me later that night saying her husband ate three bowls and asked when she was making it again.

Ingredients

• Butternut squash (1 medium, about 2 lbs, peeled and cubed): The sweetness of the squash balances the savory sausage perfectly, and cubing it small ensures even cooking.
• Italian sausage (12 oz, casings removed): Mild keeps it family friendly, but spicy adds a wonderful kick if your crowd can handle it.
• Cheese tortellini (10 oz, fresh or refrigerated): Fresh tortellini has a softer, more delicate texture than dried, so grab it from the refrigerated section if you can.
• Chicken broth (4 cups, low sodium): Low sodium lets you control the salt level yourself throughout the cooking process.
• Olive oil (2 tbsp): A good quality oil makes a difference since it is the first thing hitting the hot pot.
• Yellow onion (1 medium, diced): The quiet backbone of flavor that ties everything together.
• Garlic (2 cloves, minced): Fresh garlic only, the jarred stuff cannot compete here.
• Carrots (2 medium, diced) and celery (2 stalks, diced): These two build a classic flavor base that makes the whole soup taste deeper and more rounded.
• Dried thyme (1/2 tsp) and rosemary (1/2 tsp): Earthy herbs that pair naturally with both squash and sausage.
• Salt (1/2 tsp, plus more to taste), black pepper (1/4 tsp), and crushed red pepper flakes (1/4 tsp, optional): Layer these seasonings in and taste as you go.
• Heavy cream (1/2 cup): The luxurious base of the cheese swirl, so do not skimp on this one.
• Parmesan cheese (1/2 cup, shredded) and ricotta (1/4 cup): Together they create a swirl that is nutty, creamy, and slightly tangy all at once.
• Fresh sage leaves (2 tbsp, finely chopped, plus extra for garnish): Sage is the soul of this dish, so use fresh if at all possible.
• Butter (for frying garnish sage): A small amount goes a long way toward making those crispy sage leaves irresistible.

Instructions

Brown the sausage:

Heat the olive oil in a large Dutch oven over medium heat, add the sausage with casings removed, and break it into bite sized pieces as it cooks for about five to six minutes until deeply browned. Scoop the sausage out and set it aside, but leave every bit of those flavorful drippings in the pot.

Build the vegetable base:

Toss the diced onion, carrots, and celery into the same pot and let them cook in those sausage drippings for four to five minutes until they soften and start to smell sweet. Stir in the minced garlic and cook for just one minute more until fragrant, being careful not to let it burn.

Add the squash and spices:

Stir in the cubed butternut squash, then sprinkle the thyme, rosemary, salt, pepper, and red pepper flakes over everything. Let it all cook together for about two minutes so the spices bloom and coat each piece of squash.

Simmer until tender:

Pour in the chicken broth, bring everything to a rolling boil, then drop the heat to low, cover the pot, and let it gently simmer for fifteen to twenty minutes until the squash is fork tender and falling apart at the edges.

Partially puree for texture:

Grab your immersion blender and blend about half the soup directly in the pot, leaving plenty of chunky vegetables intact so every spoonful has varied texture. If you only have a regular blender, transfer half the soup carefully, puree it smooth, and return it to the pot.

Add sausage and tortellini:

Slide that browned sausage back into the pot, bring the soup to a gentle simmer, and drop in the tortellini. Cook according to the package directions, usually five to seven minutes, until the tortellini are plump and tender.

Make the sage cheese swirl:

In a small saucepan over low heat, combine the heavy cream, Parmesan, ricotta, chopped sage, and a pinch of salt and pepper. Stir gently for two to three minutes until everything melts together into a silky, fragrant sauce that smells like a cozy Italian kitchen.

Serve and finish:

Ladle the hot soup into bowls, drizzle one to two tablespoons of the sage cheese swirl over each serving, and top with fried sage leaves and a crack of black pepper. Serve immediately while everything is steaming and gorgeous.

Save

One Thanksgiving I brought a big pot of this to a Friendsgiving potluck and it completely disappeared before the turkey even made it to the table. People were literally scraping the bottom of the pot with bread.

Making It Your Own

Turkey or chicken sausage works beautifully if you want something lighter without losing that savory depth. You could also swap the cheese tortellini for spinach or mushroom filled varieties, which add their own lovely earthiness to each bowl.

Going Vegetarian

Omit the sausage entirely and use vegetable broth instead of chicken, and you still get a remarkably satisfying soup from the squash, herbs, and that cheese swirl alone. A handful of white beans stirred in at the end adds protein and makes it feel complete.

Wine Pairing and Serving

A chilled glass of Pinot Grigio sitting next to this bowl of soup on a cold evening is honestly one of life's simple pleasures. The crisp acidity of the wine cuts right through the richness of the cream and cheese.

• Crusty bread for dipping is not optional in my kitchen, it is mandatory.
• A simple arugula salad with lemon vinaigrette on the side keeps the meal from feeling too heavy.
• Grate extra Parmesan over the top right before serving for a finishing touch that makes everyone smile.

Save

Some recipes you make once and forget, but this one has a way of becoming part of your regular rotation before you even realize it. Share it with someone who needs a warm bowl of comfort tonight.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can prepare the soup base up to two days in advance and store it in the refrigerator. Add the tortellini and sage cheese swirl when reheating to keep the pasta from becoming mushy and the swirl fresh.

→ What can I substitute for Italian sausage?

Turkey sausage, chicken sausage, or plant-based sausage work well as lighter alternatives. For a vegetarian version, omit the sausage entirely and use vegetable broth instead of chicken broth.

→ Can I freeze butternut squash tortellini soup?

The soup base freezes beautifully for up to three months. However, avoid freezing with the tortellini already added, as pasta tends to break down. Prepare the sage cheese swirl fresh after thawing and reheating for the best texture and flavor.

→ How do I get the perfect partially pureed texture?

Use an immersion blender directly in the pot and pulse in short bursts, leaving about half of the vegetables intact. Alternatively, transfer roughly half the soup to a standard blender, puree until smooth, then combine back with the remaining chunky soup.

→ What tortellini varieties work best?

Cheese tortellini is the classic choice, but spinach or mushroom tortellini add wonderful variety. Fresh or refrigerated tortellini yields the best texture, though dried tortellini can work with slightly longer cooking time according to package directions.

→ What wine pairs well with this soup?

A crisp white wine such as Pinot Grigio complements the rich, creamy elements beautifully. A light Sauvignon Blanc or unoaked Chardonnay also pairs nicely with the sage and butternut squash flavors.