Butternut Squash Sausage Tortellini Soup

The smell of sage browning in butter is the sound of October in my kitchen, and this soup was born on a rainy Tuesday when I had half a butternut squash and no plan. I browned some sausage, dumped in broth, and accidentally created something my roommate still texts me about every fall. It is the kind of soup that makes people close their eyes after the first bite.

I brought a pot of this to a friend who had just moved into a drafty apartment with no furniture yet, and we sat on the floor eating it out of mugs while her dog tried to lick the bowls. She said it was the best housewarming gift she had ever received, and I think she meant it.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and cubed: The sweeter the squash, the better the soup, so pick one that feels heavy for its size with a deep, even tan color.
• 1 large yellow onion, diced: Onion is the quiet backbone here, so do not skip it or rush the cooking.
• 2 cloves garlic, minced: Fresh garlic only, and add it late so it does not turn bitter.
• 2 carrots, peeled and sliced: They add a subtle sweetness that rounds out the savory sausage.
• 2 stalks celery, sliced: Celery might seem optional but it gives the broth a depth you will miss if you leave it out.
• 400g Italian sausage, casings removed: Mild is classic but spicy sausage turns this into something unforgettable on a cold night.
• 300g cheese tortellini (fresh or refrigerated): Fresh tortellini from the refrigerator section cooks faster and has a softer, more pillowy bite than dried.
• 1.5 liters chicken broth: A good quality broth makes a huge difference, so taste it before you pour it in.
• 150ml heavy cream: This is what turns a good soup into a luxurious one, so do not substitute with milk.
• 2 tbsp fresh sage, chopped, divided: Sage is the soul of this dish, and dried sage will not give you the same fragrant punch.
• 1 tsp dried thyme: Thyme and squash are old friends that work beautifully together.
• 1/2 tsp ground nutmeg: Just a whisper of nutmeg makes the whole pot smell like a holiday kitchen.
• Salt and pepper, to taste: Season in layers as you cook, not all at the end.
• 2 tbsp olive oil: A neutral oil works too, but olive oil adds a gentle fruitiness.
• Sage Cheese Swirl (cream cheese, ricotta, fresh sage, milk, salt, and pepper): This creamy, herb loaded dollop melts into the soup and creates little ribbons of tangy richness.

Instructions

Brown the Sausage:

Heat the olive oil in a large soup pot or Dutch oven over medium heat, then crumble in the sausage and cook until deeply browned and fragrant. Remove it with a slotted spoon and set it aside, leaving all that flavorful fat behind in the pot.

Build the Aromatics:

Toss the onion, carrots, and celery into the rendered fat and stir until the onion turns translucent and everything softens, about five minutes. Add the garlic and stir for one more minute until your kitchen smells incredible.

Add the Squash and Spices:

Stir in the cubed butternut squash, thyme, nutmeg, and half the fresh sage, then season generously with salt and pepper. Let everything sauté for two to three minutes so the spices bloom and coat the squash.

Simmer Until Tender:

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

Blend for Creaminess:

Use an immersion blender to partially or fully purée the soup base depending on whether you like it silky smooth or prefer some texture. I usually blend about three quarters of it for the best of both worlds.

Add Sausage and Tortellini:

Return the browned sausage to the pot, stir in the cheese tortellini, and simmer uncovered for six to eight minutes until the tortellini floats and is cooked through.

Finish with Cream:

Pour in the heavy cream and the remaining sage, stir gently, and heat just until warmed through without boiling. Taste and adjust the salt and pepper, then remove from heat.

Make the Sage Cheese Swirl:

In a small bowl, blend the softened cream cheese, ricotta, finely chopped sage, a splash of milk, and a pinch each of salt and pepper until completely smooth and dollopable.

Serve and Swirl:

Ladle the hot soup into bowls, spoon a generous amount of the sage cheese mixture onto each serving, and drag a knife or spoon through it to create beautiful swirled ribbons on top.

Pin it

There is something about handing someone a steaming bowl of this soup on a cold evening that feels like wrapping a blanket around their shoulders. It became my unofficial tradition for anyone who needed a little comfort, no questions asked.

Why This Soup Works So Well

The magic is in the contrast between the sweet, velvety squash base and the salty, savory bite of crumbled sausage. The tortellini adds a satisfying chew that turns this from a side dish into a full meal, and the sage cheese swirl ties everything together with a creamy, herbal finish.

How to Handle the Squash

Peeling and cubing butternut squash is the hardest part of this recipe, and a sharp peeler makes all the difference. Microwave the whole squash for two minutes before peeling to soften the skin slightly, and use a sturdy knife to cut it since the neck can be quite dense.

Serving and Storing Like a Pro

This soup reheats beautifully on the stove over low heat, though the tortellini will soften a bit by day two. If you are making it ahead, consider cooking the tortellini separately and adding it when you reheat so it stays perfectly firm.

• A crusty loaf of sourdough is the only side you need.
• A glass of dry white wine like Pinot Grigio cuts through the richness perfectly.
• Freeze individual portions without the cheese swirl for easy lunches later.

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This is the soup that earns a permanent spot in your fall rotation, and once you make that sage cheese swirl, you will find excuses to put it on everything. Stay warm and enjoy every spoonful.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, the soup base (without tortellini) can be made up to 2 days in advance and stored in the refrigerator. Add the tortellini and cream when reheating to keep the pasta from becoming mushy.

→ Can I freeze butternut squash tortellini soup?

The soup base freezes well for up to 3 months without the tortellini and dairy. Thaw overnight in the refrigerator, then add tortellini and cream while reheating. The sage cheese swirl should be made fresh.

→ What can I substitute for Italian sausage?

Ground turkey, chicken, or plant-based sausage work well as substitutes. For deeper flavor, add an extra teaspoon of fennel seeds and a pinch of red pepper flakes to mimic the Italian sausage seasoning.

→ Do I need to peel the butternut squash?

Yes, peeling is recommended for a smooth, creamy soup texture. Use a sharp vegetable peeler or knife to remove the tough outer skin before cubing the flesh into half-inch pieces.

→ How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat. The tortellini may absorb some broth, so add a splash of chicken broth or water when reheating.

→ Can I make this soup vegetarian?

Absolutely. Swap the Italian sausage for plant-based sausage or omit it entirely and add extra vegetables like kale or spinach. Use vegetable broth instead of chicken broth, and choose cheese tortellini without meat filling.

→ What type of tortellini works best?

Fresh or refrigerated cheese tortellini yields the best texture and cooks in just 6 to 8 minutes. Dried tortellini also works but may need a few extra minutes of cooking time and slightly more broth.