Silky, light and creamy butternut soup with pillowy cheese tortellini, crispy chicken & apple sausage, spinach, caramelized onion, and fresh thyme. With a secret shortcut, this satisfying, cozy, show-stopping fall soup comes together in ONE PAN in just minutes with minimal prep. 
This butternut tortellini soup is fall magic in a bowl. The glorious autumnal flavors of sweet and nutty butternut squash, savory spiced chicken & apple sausage, earthy thyme, and caramelized onion meet the comforting goodness of cheesy tortellini and a warm, thick and creamy soup. It is perfectly satisfying, filling, wholesome, cozy, and rich-tasting without being too heavy.
Not only is the taste magical, but you will not believe how easily this meal comes together. My secret shortcut is this boxed creamy butternut squash soup by Pacific Foods that I use for the base. If you really want the full experience, you are certainly welcome to roast a butternut squash and blend up your own soup. But once you try this version, trust me, it’ll be hard to go back. The ready-to-go butternut soup has the perfect silky texture that you crave, is surprisingly light, and allows for creativity and endless variations. The tortellini cook directly in the soup and absorb some of the liquid, creating a rich, thick, extra creamy texture. Plus, you only have one pan to clean!
Side note: This post is not sponsored in any way. I just truly and honestly love the Pacific Foods creamy butternut squash soup in this recipe, and I can’t personally vouch for any similar products.
recipe breakdown
- Chicken & apple sausage – This adds the perfect balance of sweetness, spice, and texture to complement the butternut squash. Fully cooked links (such as Applegate Farms), thinly sliced, take just a couple minutes to sear up to crisp perfection. You can also sub bacon.
- Yellow or sweet onion – Sauté in just a touch of butter and deglaze with a splash of wine to bring out all the flavor. It will soften further while cooking in the soup.
- Fresh thyme and black pepper – Thyme brings out the savory, earthy flavor of the soup and pairs beautifully with sweet butternut and apple.
- Butternut squash soup – For the easiest, fastest, and most reliable option, use this delicious creamy butternut squash soup base from Pacific Foods. The tortellini cook directly in the simmering soup, making this process even simpler!
- Tortellini – A classic cheese or spinach & cheese variety, fresh, fresh-frozen, or dry tortellini all work here! You could of course use a similar small stuffed pasta other than tortellini. Cooking time will vary depending on the type of pasta, but you should expect just a couple minutes longer than the suggested time on the package for al dente. Dry tortellini will absorb more liquid while cooking, so stir in extra broth as needed to thin out as needed.
- Cheese – Finely grated or shaved parmigiano-reggiano, pecorino, smoked goat (pictured here), or another mild semi-soft to hard aged cheese makes the perfect finish.
- Toasty bread – Essential for sopping up some of the creamy goodness. Ciabatta, focaccia, crusty garlic loaf (pictured), French baguette, sourdough, or naan will all serve you well.
homemade butternut soup option
If you opt for making your own butternut soup base rather than using a pre-made soup like Pacific Foods, try out this recipe:
Ingredients
- 1/2 large butternut squash, halved vertically and seeds removed (1 cup cooked and mashed)
- 1/4 cup sweet onion, peeled and cut into large cubes
- 2 whole garlic cloves, peeled
- 1 tsp olive oil
- 1/4 tsp sea salt (plus more to taste)
- freshly ground black pepper
- 1/16 tsp ground nutmeg
- 1/4 tsp worcestershire sauce
- 1/2 tsp maple syrup
- 1 cup vegetable or chicken broth
- 2-4 Tbsp half & half or heavy cream
Instructions
- Preheat oven to 425º. Line a baking sheet with non-stick foil or parchment paper. Rub 1/2 tsp olive oil over the inside of the squash and lightly sprinkle with salt and pepper. Turn the cut squash face-down.
- On a separate piece of foil, add the cubed onion and whole garlic cloves. Rub with 1/2 tsp olive oil and a sprinkle of salt. Wrap the onion and garlic in the foil and place on the baking sheet beside the squash.
- Roast until squash is tender and onion is caramelized, about 40-50 minutes.
- When cool enough to handle, scoop out the flesh of the butternust squash to measure about 1 cup.
- Into a blender, add cooked squash, roasted onion and garlic, 1/4 tsp sea salt, black pepper, nutmeg, worcestershire, maple syrup, and 1 cup broth. Blend on high until smooth and creamy.
- Add cream or half & half and blend until well combined. Adjust salt and pepper to taste.
Butternut Tortellini Soup with Spinach and Apple Sausage
Ingredients
- 2 oz chicken apple sausage link, thinly sliced and halved
- 1 tsp unsalted butter
- 1/4 cup sliced and roughly chopped sweet onion
- 1 tsp fresh thyme
- freshly ground black pepper
- 1-2 tsp white wine (or additional broth)
- 2 cups butternut soup (Pacific Foods)
- 2-8 Tbsp low-sodium chicken broth (only as needed)
- 100g cheese tortellini (dried, fresh, or frozen)
- 1-2 cups spinach
- 1 oz thinly shaved/finely grated fontina, parmigiano-reggiano, or smoked goat cheese
Instructions
- Heat a medium saucepan over medium heat. Add chopped sausage and sear, undistrubed, about 3 minutes. Turn and continue cooking until browned on both sides. Remove from pan and set aside.
- Lower heat to low-medium, then add onion, thyme, and a sprinkle black pepper. Cook about 5 minutes, then deglaze with a splash of white wine or broth and stir. Continue cooking 5-10 more minutes, adding more liquid as needed, until onion is soft.
- Briefly remove the saucepan from the heat. Carefully pour in butternut soup and stir. Add additional broth to thin out to desired consistency. (If using dried tortellini, it will absorb some of the liquid and require more broth than if using fresh pasta). Return to heat and bring to a light boil.
- Stir in tortellini. When the soup returns to a boil, reduce heat, cover, and adjust heat to keep at a simmer to light boil. Cook until tortellini are tender and slightly al dente. This should take just a couple minutes longer than the cooking time on the package.
- Remove from heat, then gradually stir in the spinach until wilted. Stir in cooked sausage.
- Adjust salt and pepper to taste, and add additional broth as needed for desired consistency.
- Divide into bowls and top with cheese.
