Roasted Butternut, Chicken Sausage & Spinach Soup

Roasted Butternut, Chicken Sausage & Spinach Soup (One-Pot + Pasta Bowls) is a cozy, creamy soup that fills bowls and warms the kitchen.

introduction — Roasted Butternut, Chicken Sausage & Spinach Soup

This Roasted Butternut, Chicken Sausage & Spinach Soup brings roasted squash, savory sausage, and greens together in one pot.
If you like simple one-pot pasta bowls, try a similar twist in our creamy sausage and tomato pasta soup for another weeknight favorite.

why make Roasted Butternut, Chicken Sausage & Spinach Soup

Make this Roasted Butternut, Chicken Sausage & Spinach Soup for an easy, hearty dinner that tastes special.
It uses roasted squash for sweet depth, sausage for savory bite, and spinach for color and nutrients.

how to make Roasted Butternut, Chicken Sausage & Spinach Soup

Follow clear steps to build flavor and finish creamy soup for pasta bowls.
Cook pasta separately so the broth keeps its texture when serving in bowls.

• Roast squash first so it caramelizes and adds sweet notes.
• Brown the sausage, then soften the leeks and carrots in the same pot.
• Add stock, simmer until veggies are tender, then fold in spinach, squash, cream, and parmesan.

You can also adapt techniques from the creamy sausage, bean and spinach soup if you want more beans or a thicker body.

Ingredients : Roasted Butternut, Chicken Sausage & Spinach Soup

• 2 lb butternut squash, peeled, seeded, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1/2 tsp freshly ground black pepper
• 2 cups small dry pasta (ditalini or small shells)
• 1 lb chicken Italian sweet sausage, casings removed
• 2 tbsp butter
• 2 cups diced leeks, white parts only, rinsed well
• 1 cup diced carrots
• 1/2 cup diced celery (about 1 large stalk)
• 1 tbsp minced garlic
• 1 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tsp dried sage (or poultry seasoning)
• 6 cups hot chicken stock
• 3 cups baby spinach, roughly chopped
• 1/2 cup finely grated parmesan, plus more for serving
• 1 cup heavy cream
• Kosher salt, to taste

Directions : Roasted Butternut, Chicken Sausage & Spinach Soup

• Roast the squash: Heat oven to 450°F (230°C). Line a sheet pan with foil. Toss squash with 1 tbsp olive oil and the black pepper. Roast 10 minutes, flip, roast 10 minutes more until tender and caramelized at the edges. Set aside.
• Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to package al dente. Drain (rinse briefly with cold water to stop cooking). Set aside.
• Brown the sausage: Film the bottom of a medium soup pot with 1 tbsp olive oil over medium-high heat. Add the chicken sausage, break it up, and cook until browned, about 5 minutes.
• Build the flavor base: Push sausage to the edges. Add butter, then leeks, carrots, and celery. Cook, stirring, 3 minutes until the leeks soften. Stir in garlic, thyme, red pepper flakes, and sage; cook 2 minutes until fragrant.
• Simmer: Pour in the hot chicken stock, scraping up any browned bits. Bring to a gentle simmer and cook ~15 minutes until the vegetables are tender.
• Finish the soup: Stir in spinach, the roasted squash, parmesan, and heavy cream. Warm through until the spinach wilts and the broth is creamy. Skim any excess fat if needed. Taste, then salt to finish.
• Serve: Divide cooked pasta among warm bowls. Ladle the hot soup over the pasta. Top with extra parmesan and a twist of black pepper.

how to serve Roasted Butternut, Chicken Sausage & Spinach Soup

Serve this Roasted Butternut, Chicken Sausage & Spinach Soup over warm pasta bowls so each bite has broth and noodles.
Garnish with extra parmesan and freshly ground black pepper for a simple finish.

how to store Roasted Butternut, Chicken Sausage & Spinach Soup

Cool the Roasted Butternut, Chicken Sausage & Spinach Soup to room temperature before storing.
Keep in airtight containers in the fridge for up to 3 days, or freeze for up to 2 months. Thaw overnight and reheat gently to avoid breaking the cream.

tips to make Roasted Butternut, Chicken Sausage & Spinach Soup

• Roast butternut until edges caramelize—that gives more flavor.
• Cook pasta separately to keep the soup from getting thick and starchy.
• Use hot stock when adding to the pot to keep cooking time short and flavors bright.
• For a smoother broth, mash a few roasted squash pieces into the soup. You can also try techniques from this curried chicken lentil and rice soup with spinach to vary texture and spices.

variation (if any)

• Make it vegetarian: swap sausage for mushrooms or smoked tempeh, and use vegetable stock.
• Add beans: stir in cannellini or great northern beans for extra protein and body.
• Spicier version: increase crushed red pepper flakes or add hot Italian sausage.

FAQs — Roasted Butternut, Chicken Sausage & Spinach Soup

• Q: Can I make this soup ahead?
  A: Yes. Cook and cool the soup, then store separately from pasta. Reheat and add freshly cooked pasta before serving.

• Q: Can I freeze the Roasted Butternut, Chicken Sausage & Spinach Soup?
  A: Yes, freeze without pasta in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat gently.

• Q: What tool helps blend part of the soup for creaminess?
  A: An immersion blender works well to mash some roasted squash into the broth for a creamier texture. Buy it here.

• Q: Can I use leftover roasted squash?
  A: Absolutely. Leftover roasted squash works great and speeds up prep time.

Roasted Butternut, Chicken Sausage & Spinach Soup

This cozy, creamy soup combines roasted squash, savory chicken sausage, and fresh spinach, all in one pot, creating a hearty meal perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner, Soup

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the Soup

• 2 lb butternut squash, peeled, seeded, cut into 1-inch cubes Roast until caramelized.
• 2 tbsp extra-virgin olive oil Used in roasting and cooking.
• 1/2 tsp freshly ground black pepper
• 2 cups small dry pasta (ditalini or small shells) Cook separately.
• 1 lb chicken Italian sweet sausage, casings removed Brown in the pot.
• 2 tbsp butter Used for sautéing vegetables.
• 2 cups diced leeks, white parts only, rinsed well Provides a flavor base.
• 1 cup diced carrots
• 1/2 cup diced celery (about 1 large stalk)
• 1 tbsp minced garlic
• 1 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional) Adjust for spice preference.
• 1 tsp dried sage (or poultry seasoning)
• 6 cups hot chicken stock Use hot to maintain cooking time.
• 3 cups baby spinach, roughly chopped Added at the end.
• 1/2 cup finely grated parmesan, plus more for serving
• 1 cup heavy cream Adds creaminess.
• to taste Kosher salt Adjust as necessary.

Instructions

 

Preparation

• Heat oven to 450°F (230°C). Line a sheet pan with foil. Toss squash with 1 tbsp olive oil and black pepper. Roast for 10 minutes, flip, and roast for another 10 minutes until caramelized.
• Bring a large pot of salted water to a boil and cook pasta to package instructions until al dente. Drain and rinse briefly with cold water. Set aside.

Cooking

• Film the bottom of a medium soup pot with 1 tbsp olive oil over medium-high heat. Add the chicken sausage, break it up, and cook until browned, about 5 minutes.
• Push sausage to the edges of the pot. Add butter, then leeks, carrots, and celery. Cook, stirring for 3 minutes until leeks soften. Stir in garlic, thyme, red pepper flakes, and sage; cook for 2 minutes until fragrant.
• Pour in the hot chicken stock, scraping up any browned bits. Bring to a gentle simmer and cook for about 15 minutes until vegetables are tender.
• Stir in spinach, roasted squash, parmesan, and heavy cream. Warm through until spinach wilts and broth turns creamy. Skim any excess fat if necessary and taste, then season with salt.

Serving

• Divide cooked pasta among warm bowls. Ladle the hot soup over the pasta. Top with extra parmesan and freshly ground black pepper.

Notes

Cool to room temperature before storing. Keep in airtight containers in the fridge for up to 3 days, or freeze for up to 2 months. Thaw overnight and reheat gently to avoid breaking the cream.

Keyword Butternut Squash Soup, Chicken Sausage, Comfort Food, Creamy Soup, One-Pot Meal