Butternut Squash Sausage Tortellini (Printable)
Creamy butternut squash soup with savory sausage, tender tortellini, and a luxurious sage cheese swirl.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled and cubed
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, peeled and sliced
05 - 2 stalks celery, sliced
→ Meats
06 - 14 oz Italian sausage (mild or spicy), casings removed
→ Pasta
07 - 10 oz cheese tortellini (fresh or refrigerated)
→ Liquids
08 - 6 cups chicken broth
09 - 2/3 cup heavy cream
→ Herbs and Spices
10 - 2 tbsp fresh sage, chopped (divided)
11 - 1 tsp dried thyme
12 - 1/2 tsp ground nutmeg
13 - Salt and pepper, to taste
14 - 2 tbsp olive oil
→ Sage Cheese Swirl
15 - 4 oz cream cheese, softened
16 - 2 oz ricotta cheese
17 - 2 tbsp fresh sage, finely chopped
18 - 1 tbsp milk
19 - Pinch of salt and pepper
# How To Make:
01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until thoroughly browned. Transfer the sausage to a plate using a slotted spoon, leaving the rendered fat in the pot.
02 - Add the diced onion, sliced carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for an additional minute until fragrant.
03 - Stir in the cubed butternut squash, dried thyme, ground nutmeg, and half of the chopped fresh sage. Season with salt and pepper to taste, then sauté for 2 to 3 minutes to allow the flavors to meld.
04 - Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for 20 minutes until the butternut squash is fork-tender.
05 - Use an immersion blender to purée part or all of the soup for a creamy base. Leave some chunks intact if you prefer a heartier, rustic texture.
06 - Return the browned sausage to the pot. Stir in the cheese tortellini and simmer uncovered for 6 to 8 minutes until the tortellini is cooked through and tender.
07 - Stir in the heavy cream and the remaining chopped sage. Heat gently without boiling. Taste and adjust the seasoning with additional salt and pepper as needed, then remove from heat.
08 - In a mixing bowl, combine the softened cream cheese, ricotta cheese, finely chopped sage, milk, and a pinch of salt and pepper. Blend until completely smooth and creamy.
09 - Ladle the hot soup into serving bowls. Add a generous spoonful of the sage cheese mixture to each bowl and swirl gently with a spoon or knife. Garnish with extra fresh sage or cracked pepper and serve immediately.
# Expert Tips:
01 -
- The sage cheese swirl melts into ribbons through the broth and makes every bowl feel like something from a restaurant.
- It reheats beautifully the next day, which means you should absolutely make the full batch even if you are cooking for two.
02 -
- If you add the tortellini too early they will turn mushy and fall apart, so wait until the very end to drop them in.
- Partially blending the soup instead of fully puréeing it gives you the creamiest broth while keeping satisfying chunks of squash and sausage.
03 -
- The sausage fat left in the pot after browning is liquid gold, so do not drain it before adding your vegetables.
- Letting the squash caramelize slightly during the sauté step adds a depth of flavor that you cannot get any other way.