Butternut Squash Sausage Tortellini (Printable Version)
Creamy butternut squash soup with savory sausage, tender tortellini, and a luxurious sage cheese swirl topping.
# Ingredient List:
→ 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 & 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 evenly 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 sliced celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 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. Sauté for 2 to 3 minutes to coat the squash in the seasonings.
04 - Pour in the chicken broth and bring to a boil. Reduce 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. Blend to your preferred consistency — fully puréed for a silky texture or partially puréed for a chunkier soup.
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 fresh sage. Heat gently without boiling. Adjust seasoning with salt and pepper as needed, then remove from heat.
08 - In a mixing bowl, combine the softened cream cheese, ricotta cheese, finely chopped fresh 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 swirl to each bowl and gently swirl with a spoon or knife. Garnish with extra fresh sage leaves or cracked black pepper and serve immediately.
# Expert Tips:
01 -
- The sage cheese swirl melts into the soup like a cloud and makes every bowl feel like something from a restaurant.
- It freezes beautifully, so you can make a double batch and have comfort food ready on busy nights.
02 -
- Do not let the soup boil after adding the cream or it can separate and look grainy instead of silky.
- The tortellini will continue to absorb broth as the soup sits, so if you are making it ahead, cook the tortellini separately and add them when reheating.
03 -
- Cube the squash as uniformly as possible so every piece cooks at the same rate and you do not end up with mush next to hard chunks.
- The sage cheese swirl also works beautifully on baked potatoes, roasted vegetables, or even stirred into mashed potatoes, so make extra.