When chilly evenings roll in, nothing beats a bowl of creamy butternut squash tortellini soup. It’s hearty enough for a main dish, filled with fall vegetables, and so simple you can let your slow cooker do the heavy lifting while you chase after the kids (or just relax!). The sweet, velvety butternut squash pairs beautifully with savory chicken sausage, cheesy tortellini, and a touch of cream for the perfect autumn dinner.
Why You’ll Love This Recipe
- Easy & Hands-Off – Minimal prep, then your crockpot takes over.
- Family-Friendly – The cheesy tortellini makes this a hit with kids and adults.
- Flavorful & Filling – Sweet squash, smoky fire-roasted tomatoes, and herby chicken sausage create layers of flavor.
- Flexible – Instructions included for both slow cooker and stovetop.
Ingredients
- 1 teaspoon olive oil
- 1 medium onion, diced
- 12 ounces chicken sausage, casings removed
- 2 garlic cloves, minced
- 2½ cups diced butternut squash
- 1 (14-oz) can fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 32oz chicken broth
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 (9-oz) package fresh cheese tortellini
- 1 cup frozen spinach
- ½ cup heavy cream (or half-and-half)
- Salt & pepper to taste
- Fresh grated Parmesan, for serving
Step-by-Step Instructions
Slow Cooker (High)
- Brown the sausage: In a skillet over medium heat, add olive oil and diced onion. Sauté 3–4 minutes until translucent. Add chicken sausage (removed from casings) and cook until browned. Stir in minced garlic for the last minute.
2. Load the crockpot: Transfer sausage mixture to the slow cooker. Add butternut squash, diced tomatoes, broth, tomato paste, basil, thyme, and sage. Stir to combine.
3. Cook: Cover and cook on high for 3½ hours or low for 6–7 hours until squash is tender.
4. Finish: Add tortellini, frozen spinach, and cream. Cook on high for an additional 30 minutes, just until tortellini is tender. Taste and season with salt and pepper.
5. Serve: Ladle into bowls and top with fresh grated Parmesan.
Stovetop Method
- Sauté onion and sausage in a large soup pot with olive oil until browned. Add garlic; cook 1 minute.
- Stir in squash, diced tomatoes, tomato paste, basil, thyme, sage, and 4 cups of chicken broth or water. Bring to a boil, reduce heat, and simmer 20–25 minutes until squash is tender.
- Add tortellini, spinach, and cream; simmer another 5–7 minutes until pasta is cooked. Season and serve.
Tips for the Best Creamy Butternut Squash Tortellini Soup
- Prep Ahead: Dice squash and onion the night before for an even quicker morning.
- Extra Creamy: Add an extra splash of cream or a dollop of mascarpone before serving.
- Protein Boost: Double the chicken sausage if you like a meatier soup.
- Storage: Refrigerate leftovers up to 3 days. The flavors get even better overnight!
FAQs
Can I freeze this soup?
Freeze without the tortellini for best texture. Add fresh tortellini when reheating.
Can I use frozen butternut squash?
Yes—no need to thaw. Just add 30 extra minutes of cooking time.
What if I don’t have chicken sausage?
Italian turkey sausage or mild pork sausage works great.
Why This Recipe Works
As a busy mom of three, I know that weeknight dinners have to be both comforting and realistic. Slow-cooked butternut squash melts into the broth, naturally thickening it without extra flour or cornstarch. The cheesy tortellini soaks up all that flavor, and the chicken sausage adds a hearty, savory punch. This soup tastes like it simmered all day—even though you barely lifted a finger.
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Creamy Butternut Squash and Chicken Sausage Tortellini Soup
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
Description
Cozy up with this creamy butternut squash and chicken sausage tortellini soup—an easy slow-cooker (or stovetop) dinner that tastes like fall in a bowl. Tender squash, savory sausage, cheese-filled tortellini, and a touch of cream create a hearty meal that’s perfect for weeknights or meal prep.
Ingredients
-
1 teaspoon olive oil
-
1 medium onion, diced
-
12 oz chicken sausage, casings removed
-
2 garlic cloves, minced
-
2 1/2 cups diced butternut squash
-
1 (14 oz) can fire-roasted diced tomatoes
- 32oz chicken broth
-
2 tablespoons tomato paste
-
1 teaspoon dried basil
-
1/2 teaspoon dried thyme
-
1/2 teaspoon dried sage
- 1 parmesan rind (optional)
-
1 (9 oz) package fresh cheese tortellini
-
1 cup frozen spinach
-
1/2 cup heavy cream (or half-and-half)
-
Salt and black pepper to taste
-
Fresh grated Parmesan, for serving
Get Recipe Ingredients
Instructions
Slow Cooker (High or Low)
-
Brown the sausage: Heat olive oil in a skillet over medium heat. Add onion and sauté 3–4 minutes until soft. Add chicken sausage, breaking it apart, and cook until browned. Stir in garlic for the last minute.
-
Load the slow cooker: Transfer sausage mixture to the slow cooker. Add butternut squash, diced tomatoes, tomato paste, chicken broth, basil, thyme, and sage, and parmesan rind (optional) . Stir to combine.
-
Cook: Cover and cook on high for 3½ hours or low for 6–7 hours, until squash is tender.
-
Finish: Stir in tortellini, frozen spinach, and cream. Cook on high for an additional 30 minutes, or until the tortellini is tender. Season with salt and pepper.
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Serve: Ladle into bowls and sprinkle with Parmesan.
Stovetop Option
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In a large soup pot, sauté onion in olive oil over medium heat. Add chicken sausage and cook until browned. Add garlic; cook 1 minute.
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Stir in butternut squash, tomatoes, tomato paste, basil, thyme, sage, and 4 cups chicken broth or water and parmesan rind (optional). Bring to a boil, then reduce heat and simmer 20–25 minutes until squash is soft.
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Add tortellini, spinach, and cream; simmer another 5–7 minutes until pasta is cooked. Season and serve.
Notes
Storage: Refrigerate up to 3 days; flavors deepen overnight.
Freezer-Friendly: Freeze the soup without tortellini; add fresh pasta when reheating.
Extra Creamy: Add a splash more cream or a dollop of mascarpone before serving.
- Prep Time: 15
- Cook Time: 240
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