Creamy Sausage Tortellini Butternut Soup

Creamy Sausage Tortellini Butternut Soup Recipe

This Sausage Tortellini Butternut Soup is a comforting Italian-inspired dish featuring mild Italian sausage, tender butternut squash, fresh cheese tortellini, and kale in a creamy broth made with coconut milk or half and half. It’s perfect for a hearty lunch or dinner, offering rich flavors and a smooth, velvety texture.

CourseSoup
CuisineItalian
KeywordSausage Tortellini Butternut Soup, Italian sausage soup, creamy butternut squash soup, cheese tortellini recipes, kale soup, one pot soup, fall soup recipes, comforting soup, Stovetop
Prep Time15 minutes
Cook Time45 minutes
Total Time60 minutes
Servings6 servings

Ingredients

Sausage and Vegetables

  • 1 tablespoon olive oil
  • 1 lb mild Italian sausage ground
  • 1 medium yellow onion diced
  • 1 large carrot diced
  • 1 Granny Smith apple diced
  • 4 garlic cloves minced
  • ½ teaspoon crushed red pepper flakes

Soup Base

  • 4 cup chicken stock (use up to 6 cups for thinner soup)
  • 1 lb butternut squash diced
  • 1 sprig fresh sage
  • ½ cup unsweetened coconut milk or half and half

To Finish

  • 1 lb fresh cheese tortellini
  • 2 cup kale finely chopped, stems removed
  • Sea salt to taste
  • Black pepper freshly ground, to taste

For Serving

  • Parmesan cheese grated
  • Fresh basil finely chopped

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Add ground Italian sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked. Remove sausage with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot. Add more olive oil if needed.
  2. Add diced onion, carrot, and apple to the pot. Cook for about 7 minutes, stirring occasionally, until softened. Stir in minced garlic and crushed red pepper flakes and cook for an additional 2 minutes, stirring frequently to avoid burning.
  3. Pour in chicken stock, add diced butternut squash and sage sprig. Stir and bring to simmer. Reduce heat to medium-low, cover, and cook gently for 20 minutes or until squash and carrot are tender.
  4. Remove and discard sage sprig. Stir in coconut milk. Use an immersion blender to puree the soup until smooth and creamy.
  5. Return cooked sausage to pot with fresh tortellini and chopped kale. Stir well and simmer for 4 minutes until tortellini is al dente and kale has wilted. Season with salt and pepper to taste.
  6. Ladle soup into bowls and garnish with grated Parmesan cheese and chopped fresh basil. Serve immediately.

Notes

  • For a thinner soup, add more chicken stock as desired.
  • Fresh tortellini cooks quickly; avoid overcooking to maintain its texture.
  • Substitute kale with spinach if preferred for a milder green.
  • Use half and half instead of coconut milk for a richer, dairy-based creaminess.

Creamy Sausage Tortellini Butternut Soup Recipe https://sofiabythestove.com/creamy-sausage-tortellini-butternut-soup-recipe/ June 23, 2026