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Butternut Squash Sausage Tortellini Soup With Sage Cheese Swirl

Comforting Butternut Squash Sausage Tortellini Soup With Sage Cheese Swirl

This Butternut Squash Sausage Tortellini Soup With Sage Cheese Swirl is a delightful, hearty dish perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Butternut Squash Adds natural sweetness and creaminess; roast it for the best flavor.
  • 1 pound Italian Sausage Provides a savory depth; ground turkey can be a lighter alternative.
  • 12 ounces Tortellini Offers delightful texture; use any cheese or meat-filled version.
  • 1 can Cannellini Beans Contributes creaminess and protein; substitute with white beans or chickpeas if desired.
  • 2 cups Spinach Adds vibrant color and nutrients; kale works well for a heartier green.
  • 1 medium Roasted Red Pepper Infuses rich flavor and beautiful swirls; fresh bell peppers can be grilled for a smoky touch.
  • 1 can Artichoke Hearts Offers a unique, delicate flavor; canned peas are a good replacement.
  • 1 cup Ricotta Adds richness to the dish; feel free to use cream cheese as an alternative.
  • 1 tablespoons Lemon Juice/Zest Brightens the overall flavor; lime juice is an excellent substitute in a squeeze.
  • 1 pound Ground Beef Creates a classic hearty flavor; feel free to swap in ground turkey or lentils for a lighter dish.
For the Sage Cheese Swirl
  • 8 ounces Cream Cheese Provides a rich, creamy base for the swirl; soften it for easier mixing.
  • 2 tablespoons Sage Adds an earthy aroma and flavor that complements the soup beautifully.
  • 1/2 cup Parmesan Cheese Unexpectedly deepens the flavor profile; any hard cheese can work in a pinch.
  • 1 teaspoon Garlic Powder Enhances the overall taste; fresh minced garlic can add a nice touch.

Equipment

  • Large pot
  • Baking Sheet
  • Immersion blender
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare the butternut squash by peeling, seeding, and dicing it.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped Italian sausage and sauté for 5 minutes until browned.
  3. Toss the diced butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
  4. Add 6 cups of chicken broth to the pot with the sautéed sausage and bring to a gentle boil. Stir in the roasted butternut squash and simmer for 10 minutes.
  5. Stir in 1 can of rinsed cannellini beans and 2 cups of fresh spinach, simmer for another 5 minutes until the spinach wilts.
  6. Use an immersion blender to partially blend the soup until smooth, leaving some chunks for added texture.
  7. Combine softened cream cheese, minced sage, grated Parmesan, and garlic powder in a small bowl until creamy.
  8. Ladle soup into bowls and garnish with the sage cheese swirl and crispy roasted red pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

This soup can be refrigerated for up to three days or frozen for up to three months, making it a great make-ahead recipe.

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