This Butternut Sausage Tortellini Soup is a hearty and comforting meal that blends savory Italian sausage, sweet butternut squash, and tender cheese tortellini in a creamy broth. Perfect for chilly days, this soup offers a wonderful balance of flavors and textures—from the rich sausage and aromatic sage to the subtle sweetness of apple and the earthiness of kale. The addition of coconut milk or half-and-half lends a velvety smoothness to the broth, making it both nourishing and indulgent.

Ideal as a wholesome lunch or satisfying dinner, this soup is simple to prepare and packed with wholesome ingredients. The tortellini adds a delightful pasta bite that transforms the soup into a complete meal, while fresh herbs and Parmesan enhance the flavors beautifully. This recipe is versatile, allowing you to adjust the broth consistency and spice level according to your preferences. Whether you’re cooking for family or entertaining guests, this soup is sure to impress with its hearty, comforting qualities and inviting aroma.

Why You’ll Love This Recipe

1. Balanced Flavors

Combines savory sausage, sweet butternut, and fresh herbs for a rich, layered taste.

2. Creamy and Comforting

Coconut milk or half-and-half adds creaminess without overpowering the dish.

3. Quick and Easy to Make

Simple steps with common ingredients make it ideal for weeknight meals.

4. Nutrient-Rich

Packed with vegetables like kale and butternut squash, plus protein from sausage and tortellini.

5. Versatile

Customize the broth thickness and spice level to suit your preferences.

Ingredients

Olive oil
Ground mild Italian sausage

Yellow onion
Carrot
Granny Smith apple

Garlic
Crushed red pepper flakes
Chicken stock

Diced butternut squash
Fresh sage
Unsweetened coconut milk or half-and-half

Fresh cheese tortellini
Finely chopped kale
Sea salt and freshly ground black pepper

Parmesan and fresh basil for topping

Variations

Use turkey sausage for a leaner option.
Substitute kale with spinach or Swiss chard.

Replace coconut milk with heavy cream or whole milk for different creaminess.
Add a splash of white wine for extra depth.
For a spicier version, increase crushed red pepper flakes.

How to Make the Recipe

Step 1

Heat olive oil in a large soup pot over medium heat. Add ground sausage and cook until browned, breaking it apart with a spoon.

Step 2

Add diced onion, carrot, apple, and garlic to the pot. Cook until vegetables are softened, about 5-7 minutes.

Step 3

Stir in crushed red pepper flakes and diced butternut squash. Pour in chicken stock and add the sprig of fresh sage.

Step 4

Bring the soup to a boil, then reduce heat and simmer until the butternut squash is tender, about 15-20 minutes.

Step 5

Remove the sage sprig and stir in the coconut milk or half-and-half.

Step 6

Add fresh cheese tortellini and chopped kale. Cook until the tortellini is tender and kale is wilted, about 5 minutes.

Step 7

Season with sea salt and freshly ground black pepper to taste.

Step 8

Ladle the soup into bowls and garnish with grated Parmesan and chopped fresh basil before serving.

Tips for Making the Recipe

Brown the sausage well for maximum flavor.

Don’t overcook the tortellini; it should be tender but still hold its shape.
Use fresh sage for the best aroma and taste.
Adjust the chicken stock quantity to make the soup thicker or brothier.

For a dairy-free option, stick with coconut milk and omit Parmesan or use a dairy-free alternative.

How to Serve

Serve this soup hot in bowls, garnished with freshly grated Parmesan and chopped basil. Pair it with crusty bread or a simple side salad for a complete meal. It’s a perfect comfort dish for fall and winter evenings.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze the soup without tortellini for up to 2 months; add fresh tortellini when reheating.

Reheating

Warm leftovers on the stovetop over medium heat, adding extra stock or water if needed. Add fresh tortellini and kale during reheating to prevent overcooking.

FAQs

1. Can I use dried tortellini instead of fresh?

Yes, but adjust cooking time as dried tortellini takes longer to cook.

2. Is coconut milk necessary?

No, you can substitute with half-and-half, heavy cream, or milk for creaminess.

3. Can I make this soup vegetarian?

Omit sausage and use vegetable stock, then add more vegetables or plant-based protein.

4. How spicy is this soup?

It has a mild heat from red pepper flakes, which can be adjusted to taste.

5. Can I use frozen butternut squash?

Yes, frozen works well and may reduce cooking time.

6. What if I don’t have fresh sage?

Dried sage can be used, but use about one-third the amount of fresh.

7. Can I add other vegetables?

Yes, vegetables like zucchini or mushrooms can be added for variation.

8. How thick is the soup?

It’s moderately thick but can be thinned with additional broth.

9. Can I prepare this in a slow cooker?

Yes, brown the sausage first, then add all ingredients except tortellini and kale; add those near the end.

10. How long does the soup keep?

Stored properly, it lasts up to 3 days refrigerated.

Conclusion

Butternut Sausage Tortellini Soup is a flavorful, creamy, and satisfying dish that combines seasonal vegetables and Italian flair in one pot. It’s easy to make and packed with nourishing ingredients, making it perfect for a comforting meal any day of the week. With its balance of savory sausage, sweet butternut squash, and tender tortellini, this soup offers warmth and deliciousness that will quickly become a favorite.