Description

This Butternut Squash Sausage Tortellini Soup is a comforting fall favorite, combining roasted butternut squash, savory sausage, and cheese tortellini with a creamy sage cheese swirl. It’s a hearty and flavorful meal perfect for a cozy night in.

Ingredients

Scale

2lb butternut squash, roasted with 2 tbsp olive oil, salt & pepper
1 cup diced onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
1 tsp dried thyme
1 tsp smoked paprika (optional)
4 cups vegetable broth
2 cups water
9oz halal chicken sausage, sliced
10.5oz cheese tortellini
½ cup heavy cream
3.5oz soft goat cheese
2 tbsp chopped fresh sage
1 tbsp lemon juice
2 tbsp toasted pumpkin seeds
1 tbsp sage-infused olive oil
Fresh sage leaves (optional)

Instructions

Roast Squash: Roast cubed squash with olive oil, salt, and pepper at 400°F for 20-25 minutes.
Sauté Aromatics: Sauté onion, carrots, and celery in olive oil for 5-7 minutes.
Bloom Spices: Add garlic, thyme, and paprika; cook for 1 minute.
Simmer Soup: Add squash, broth, and water; simmer for 15 minutes.
Purée Texture: Partially purée soup with an immersion blender.
Add Sausage: Simmer sausage for 5 minutes.
Cook Tortellini: Cook tortellini according to package directions.
Prepare Swirl: Combine goat cheese, sage, lemon juice, and cream.
Finish & Swirl: Stir in cream; swirl cheese mixture into bowls.
Garnish & Serve: Drizzle with olive oil, sprinkle with pumpkin seeds, and garnish with sage.

Notes

For a dairy-free option, substitute coconut cream for heavy cream. Ensure all ingredients are halal-certified for dietary needs.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmer
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 15 g
Cholesterol: 40 mg

Keywords: butternut squash,soup,tortellini,sausage,fall,autumn,comfort food,sage,halal,vegetarian