Packed with flavorful sausage, tender butternut squash, and cheese-filled tortellini, this butternut squash tortellini soup is incredibly cozy and the easiest soup to whip up on a weeknight!
Soups like this are what soup season is ALL about!
We’ve got a little bit of indulgence from cheese-filled tortellini and Italian sausage, a little bit of healthy from butternut squash and spinach, and it’s all wrapped up in just the most perfect bowl of soup.
You’re going to want this goodness on the dinner rotation til spring, trust me.
The rich tortellini is obviously the shining star here and it seriously makes this soup SO incredible!
This Butternut Squash Tortellini Soup features…
- Flavorful Italian sausage.
- Tender cheese-filled tortellini pasta.
- Soft butternut squash and wilted spinach.
Making the Butternut Squash Tortellini Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Italian sausage
- Yellow onion
- Vegetable oil
- Butternut squash
- All-purpose flour
- Chicken broth
- Heavy whipping cream
- Tortellini pasta
- Baby spinach
How to Prepare Butternut Squash
Butternut squash can be slightly tricky to cut if you’ve never done it before so follow these instructions for doing it safely!
Lay butternut squash on a cutting board and use a sharp chefs knife to cut each end off. Then, cut squash in half length-wise and remove the skin from each half and discard.
Cut each butternut squash piece in half width-wise and then cut into 1/2-in thick logs. Cut each log into 1/2-in cubes and it’s ready to go!
Tips for Perfect Tortellini Soup
- Drain grease from sausage – once the sausage is browned, drain the grease to prevent a layer of fat from settling on the soup.
- Do not allow soup to boil – because of the dairy in the soup, excessive boiling will lead to the soup base separating. For best results, keep soup at a low simmer.
- Cook tortellini to al dente – because we’re cooking the tortellini in the soup it’s important to cook it only to al dente since it will continue cooking a bit even after soup is removed from heat.
- Add spinach at end of cooking – the spinach will cook very quickly so don’t add to soup until the very end of cooking.
Try these ideas for a different twist on this soup!
- Switch up the squash – try sweet potatoes, acorn squash, or delicata squash in place of the butternut.
- Use regular pasta – we recommend a short cut of pasta such as elbows or orzo.
- Add more veggies – mushrooms, sweet pepper, kale, or zucchini would be awesome extra veggie additions.
This soup is great for meal-prepping! Follow the following make ahead instructions.
- Chop veggies – all the veggies can be chopped and stored in the fridge for up to 6 days.
- Cook the tortellini – cooked tortellini can be stored in the fridge up to 6 days.
- Store soup – cool the soup and store in the fridge up to 6 days.
This is just one of those winter soups you’ll find yourself turning to time and time again! The tender tortellini, flavorful sausage, and soft butternut squash in the creamy broth is just the freaking best.
Don’t be shocked if this doesn’t last very long! We recommend a double batch for that exact reason.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More incredible soups you will definitely want to try next!
- Chipotle Butternut Squash Beef Stew
- Instant Pot Moroccan Chicken Stew
- Sausage Pumpkin Tortellini Soup
Sausage Butternut Squash Tortellini Soup
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- 1 tablespoon vegetable oil
- 1 lb Italian sausage
- 1 medium yellow onion, finely diced
- 3 medium cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 3 tablespoons all-purpose flour
- 2 cups butternut squash, cut into 1/2-in cubes
- 5 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup 2% or skim milk
- 10 oz cheese-filled tortellini
- 2 cups baby spinach
- Salt and pepper to taste
- Heat vegetable oil in a Dutch oven or medium pot over medium-high heat and swirl to coat bottom. Add sausage and onion and saute several minutes until sausage is no longer pink and onion is tender. Drain grease and discard.
- Add garlic, thyme, and flour to sausage/onion mixture and cook an additional 1-2 minutes until fragrant. Add butternut squash, chicken broth, heavy cream, and milk to pot and bring to a simmer over medium-high heat.
- Reduce heat to medium-low and let cook 10-15 minutes until butternut squash is almost tender.
- Add tortellini and spinach to pot and stir well. Allow to cook 2-3 minutes until tortellini is tender. Remove soup from heat, season with salt and pepper to taste and serve warm. Enjoy!