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Creamy Butternut Squash and Sausage Soup

A rich and comforting soup featuring butternut squash, Italian sausage, and cheese tortellini - perfect for cozy fall evenings
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage casing removed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 3 cups butternut squash peeled and cubed
  • 1 teaspoon dried thyme
  • 0.5 teaspoon ground sage
  • 0.25 teaspoon crushed red pepper flakes
  • 0.5 cup heavy cream
  • 9 oz cheese tortellini
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Equipment

  • large pot
  • Hand blender or traditional blender
  • Wooden spoon
  • Cutting board and chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
  2. Add diced onion and minced garlic to the pot; sauté until the onion becomes translucent, about 3 minutes.
  3. Pour in chicken broth and bring to a boil. Stir in cubed butternut squash, thyme, sage, and crushed red pepper flakes. Reduce heat to simmer for about 15-20 minutes until the squash is tender.
  4. Using a hand blender, blend the soup until smooth. Alternatively, transfer the mixture in batches to a traditional blender if you don't have an immersion blender.
  5. Stir in heavy cream and cheese tortellini; cook for an additional 5-7 minutes until the tortellini are tender.
  6. Season with salt and pepper to taste. Garnish with fresh parsley before serving hot.

Notes

Use high-quality Italian sausage for best results. Allow heavy cream to come to room temperature before adding for smooth blending. Can be stored in refrigerator for 3-4 days or frozen for up to 3 months.