Welcome to a hearty, warming recipe perfect for cozy nights or family gatherings! If you’re searching for a dish that brings comfort and flavor to your table, you’ve come to the right place. This Butternut Squash Sausage Tortellini Soup is sure to become a favorite with its creamy texture, savory sausage, and delicate tortellini. Let’s dive in and discover what makes this dish a must-try for any home chef. Whether you’re a beginner or a seasoned cook, this recipe is simple, delicious, and perfect for any occasion.
Introduction
This Butternut Squash Sausage Tortellini Soup is a perfect fusion of flavors and textures, balancing the natural sweetness of butternut squash with the savory richness of sausage and the tender bite of cheese-filled tortellini. The soup is a wonderful way to celebrate the flavors of fall, with ingredients that come together to create a delicious and satisfying meal.
The butternut squash adds a velvety texture and a hint of natural sweetness, while the sausage provides a robust, meaty flavor. Tortellini, stuffed with cheese, adds a delightful touch of richness. The marriage of these ingredients results in a heartwarming dish that will leave you and your guests feeling satisfied. Whether you’re cooking for your family, friends, or just for yourself, this soup is sure to be a hit!
Ingredients
To prepare this comforting Butternut Squash Sausage Tortellini Soup, you’ll need the following 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
- 1/2 teaspoon ground sage
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- 1 package (9 oz) cheese tortellini
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
You can also adapt this recipe for dietary preferences or allergies. For example, you can use turkey sausage instead of pork sausage for a lighter option, or swap the heavy cream with a dairy-free alternative like coconut milk for a vegan version.
How to Make Butternut Squash Sausage Tortellini Soup
Follow these steps to create your own delicious Butternut Squash Sausage Tortellini Soup:
- Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and garlic to the pot and sauté until the onion is translucent, about 3 minutes.
- Pour in the chicken broth and bring to a boil. Add the butternut squash, thyme, sage, and red pepper flakes. Reduce heat to a simmer and cook until the squash is tender, about 15-20 minutes.
- Using a hand blender, blend the soup until smooth, or transfer the mixture to a blender and blend in batches.
- Stir in the heavy cream and tortellini, and cook until the tortellini are tender, about 5-7 minutes.
- Season with salt and pepper to taste, and garnish with fresh parsley if desired.
With these simple steps, you’ll have a delicious and hearty meal ready to enjoy!
Helpful Tips
For a creamier texture, consider roasting the butternut squash before adding it to the soup. Roasting brings out the natural sweetness of the squash and adds a deeper flavor to the soup.
If you’re looking for a quicker version of this dish, feel free to use pre-cut butternut squash available in most grocery stores. This will save you time without compromising on flavor.
Cooking Tips
- Tip 1: If you don’t have an immersion blender, a regular blender works just as well for pureeing the soup. Just be sure to let the soup cool slightly before blending to avoid any accidents.
- Tip 2: To ensure the tortellini cook evenly, add them towards the end of the cooking process. Overcooked tortellini can become mushy, so keep an eye on the pot once you add them in.
- Tip 3: Use fresh herbs like parsley or basil as a garnish to add a bright and fresh contrast to the rich soup.
Serving Suggestions
This Butternut Squash Sausage Tortellini Soup pairs perfectly with a crusty loaf of bread or garlic bread for dipping. For a more complete meal, consider serving a light side salad with a tangy vinaigrette, which will complement the creamy texture of the soup.
A glass of crisp white wine, like Pinot Grigio, also makes a lovely pairing, enhancing the flavors of the squash and sausage.
Nutritional Information
This hearty soup is not only delicious but also packed with nutrients. The butternut squash provides a rich source of vitamins A and C, while the sausage adds protein. The tortellini contribute a satisfying portion of carbohydrates, making this a well-rounded meal.
Nutritional Information (per serving)
- Calories: 450
- Carbohydrates: 30g
- Protein: 18g
- Fat: 28g
- Saturated Fat: 12g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 950mg
- Potassium: 750mg
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 220%
- Vitamin C: 40%
- Calcium: 15%
- Iron: 10%
This soup is rich in vitamins and minerals, making it a nutritious choice. The high vitamin A content comes from the butternut squash, promoting good eye health, while the sausage adds a substantial amount of protein for muscle repair and energy.
Storage and Leftovers
Refrigerate: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat: To reheat, simply warm the soup in a pot over medium heat, stirring occasionally, until it’s heated through. If the soup thickens, you can add a splash of broth or water to bring it back to the desired consistency.
Freezing: This soup can also be frozen for up to 3 months. Be sure to freeze it before adding the tortellini, as pasta doesn’t freeze well. When you’re ready to enjoy the soup, thaw it overnight in the fridge, reheat, and add the tortellini just before serving.
Frequently Asked Questions (FAQs)
Can I use a different type of sausage?
Absolutely! You can use any type of sausage you like, such as chicken sausage or spicy Italian sausage, depending on your flavor preferences.
Is there a way to make this recipe vegetarian?
Yes! You can omit the sausage entirely or replace it with a plant-based sausage alternative. Additionally, use vegetable broth instead of chicken broth for a fully vegetarian version.
Can I make this soup dairy-free?
Yes, simply swap the heavy cream with a dairy-free alternative like coconut milk or almond milk. Just note that it will slightly change the flavor and texture of the soup.
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Conclusion
We hope you enjoy making and savoring this Butternut Squash Sausage Tortellini Soup as much as we do! It’s a perfect dish to warm you up on cold days, with its rich flavors and hearty ingredients. We’d love to hear how yours turned out—feel free to leave a comment below or share your variations of the recipe!
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Butternut Squash Sausage Tortellini Soup Recipe
Description
Welcome to a hearty, warming recipe perfect for cozy nights or family gatherings! If you’re searching for a dish that brings comfort and flavor to your table, you’ve come to the right place. This Butternut Squash Sausage Tortellini Soup is sure to become a favorite with its creamy texture, savory sausage, and delicate tortellini. Let’s dive in and discover what makes this dish a must-try for any home chef. Whether you’re a beginner or a seasoned cook, this recipe is simple, delicious, and perfect for any occasion.
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
- 1/2 teaspoon ground sage
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- 1 package (9 oz) cheese tortellini
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and garlic to the pot and sauté until the onion is translucent, about 3 minutes.
- Pour in the chicken broth and bring to a boil. Add the butternut squash, thyme, sage, and red pepper flakes. Reduce heat to a simmer and cook until the squash is tender, about 15-20 minutes.
- Using a hand blender, blend the soup until smooth, or transfer the mixture to a blender and blend in batches.
- Stir in the heavy cream and tortellini, and cook until the tortellini are tender, about 5-7 minutes.
- Season with salt and pepper to taste, and garnish with fresh parsley if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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For a creamier texture, consider roasting the butternut squash before adding it to the soup. Roasting brings out the natural sweetness of the squash and adds a deeper flavor to the soup.
If you’re looking for a quicker version of this dish, feel free to use pre-cut butternut squash available in most grocery stores. This will save you time without compromising on flavor.
