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Sausage Tortellini Soup with Spaghetti Squash_MidPage – 1@2x

Sausage Tortellini Soup with Spaghetti Squash

This sausage tortellini soup with spaghetti squash is an easy fridge-cleanout meal that you can whip up in about an hour.
4.60 from 5 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 530kcal


  • Baking sheet
  • Soup pot


  • 1 medium spaghetti squash
  • 1 pound hot Italian pork sausage casings removed
  • 1 yellow onion peeled and finely diced
  • 2 bell peppers red or green, trimmed, deseeded, and finely diced
  • 2 ribs celery trimmed and sliced
  • 8 cloves garlic peeled and minced
  • 2 tablespoons butter
  • 2 teaspoons dry thyme
  • 1 teaspoon crushed red pepper more or less depending on preference
  • 6 cups water or chicken stock
  • 15- ounce can diced tomatoes
  • 16 ounces fresh tortelloni or tortellini
  • cup fresh parsley minced
  • Salt and pepper to taste


Roast the spaghetti squash:

  • Preheat oven to 400ºF. Cut the squash in half lengthwise and remove the seeds. Drizzle with oil and sprinkle with salt and pepper. Place on a baking sheet, cut-side down, and roast for 40 minutes or until the squash is golden brown and cooked through. Turn off the heat and leave the squash in the warm oven as you finish the soup.

Brown the sausage:

  • Place the sausage in a soup pot over medium-high heat. Cook, turning occasionally, for 12–15 minutes until completely browned and cooked through. Transfer to a paper towel-lined plate. Drain off all but 1 tablespoon fat in the soup pot and turn the heat back to medium-high.

Cook the aromatics:

  • Add the diced onion to the soup pot and cook for 5 minutes. Add the diced bell pepper and celery to the pot and cook an additional 7–8 minutes until just beginning to soften. Add the garlic and cook for 1 minute more—season all over with salt and pepper.
  • Melt the butter into the aromatics. Once bubbly, add the dry thyme and crushed red pepper and toss to coat the aromatics with the spices for 1 minute.

Simmer the soup:

  • Pour in the stock or water along with the diced tomatoes and bring to a boil. Add the sausage back to the pot and simmer for 30–40 minutes—taste and season to your preferences.

Finish the soup:

  • Bring the soup back to a boil. Add the tortellini and cook for 5 minutes until cooked through. Turn off the heat and stir in the minced parsley.

To serve:

  • As the tortellini cooks, shred the spaghetti squash. Divide the cooked squash between bowls. Ladle the hot soup on top. Enjoy!


Calories: 530kcal | Carbohydrates: 30g | Protein: 21g | Fat: 38g | Sodium: 981mg | Fiber: 7g | Sugar: 13g | Vitamin C: 102mg
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