Butternut Squash Sausage Tortellini (Printable Version)

Creamy butternut squash and sausage tortellini soup finished with a luxurious sage cheese swirl. Pure comfort in a bowl.

# 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 & 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

# Directions:

01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add sausage with casings removed, breaking it apart with a wooden spoon. Cook until thoroughly browned, then transfer to a plate with a slotted spoon, leaving rendered fat in the pot.
02 - Add diced onion, sliced carrots, and sliced celery to the pot. Cook for 5 minutes until vegetables soften. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in 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, allowing the squash to lightly caramelize.
04 - Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover the pot, and cook for 20 minutes until the squash is fork-tender.
05 - Use an immersion blender to purée part or all of the soup to your preferred consistency. Fully purée for a silky base or leave chunky for a rustic texture.
06 - Return the browned sausage to the pot. Add cheese tortellini and simmer uncovered for 6 to 8 minutes until the tortellini are tender and cooked through.
07 - Stir in heavy cream and the remaining chopped fresh sage. Heat gently without boiling. Adjust salt and pepper as needed, then remove from heat.
08 - In a small mixing bowl, blend softened cream cheese, ricotta cheese, finely chopped fresh sage, milk, and a pinch each of salt and pepper until completely smooth.
09 - Ladle the hot soup into 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 Hints:

01 -
  • The sage cheese swirl on top makes it feel like something you would order at a cozy trattoria on a rainy night.
  • It freezes beautifully so you can make a double batch and have comfort food ready whenever the mood strikes.
  • Puréeing half the soup gives you the best of both worlds silky texture with hearty chunks throughout.
02 -
  • Do not skip browning the sausage properly because that caramelization is what gives the broth its deep savory backbone.
  • If you blend the entire soup before adding the tortellini you get an incredibly creamy bisque like texture that feels luxurious.
  • The sage cheese swirl thickens as it sits in the hot soup so add it right before serving for the prettiest presentation.
03 -
  • Roast the butternut squash instead of boiling it if you have extra time because the caramelized edges add a sweetness you cannot get any other way.
  • Let the cream cheese sit out for at least 30 minutes before making the swirl or it will be lumpy and difficult to blend smooth.

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