Name: Butternut Squash Sausage and White Beans Soup with Spinach and Orzo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 Tablespoon olive oil; ½ pound bulk Italian sausage (mild); 1 onion, chopped (about 1 cup); 4 cups butternut squash, peeled and cubed; ½ teaspoon kosher salt; 8 grinds fresh black pepper; 3 cloves garlic, minced; 4 cups chicken stock; 2 (15 oz) cans white beans, drained and rinsed; ¼ cup orzo pasta; 2 to 3 ounces fresh spinach (about a large handful); Fresh sage or thyme; Parmesan cheese (optional); Crusty bread (optional)

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I am genuinely excited to share my Butternut Squash Sausage and White Beans Soup with Spinach and Orzo Recipe because it brings together some of my favorite comfort ingredients into one cozy pot. This soup is my go-to for chilly evenings when I want something hearty yet vibrant, with a perfect balance of savory sausage, creamy white beans, tender butternut squash, fresh spinach, and a touch of orzo pasta. It’s the kind of meal that feels like a warm hug in a bowl and always leaves me feeling satisfied and nourished.

Why You’ll Love This Butternut Squash Sausage and White Beans Soup with Spinach and Orzo Recipe

What I love most about this soup is the richness of flavors that come together so effortlessly. The mild Italian sausage adds a savory depth that perfectly complements the sweetness of the roasted butternut squash, while the white beans provide a creamy texture that’s just heavenly. Then there’s the fresh spinach and orzo pasta, which add brightness and heartiness to every spoonful. To me, this combination makes it both comforting and interesting with every bite.

Besides the fantastic taste, this recipe is wonderfully simple to prepare. I appreciate how everything cooks in just one pot, which means minimal cleanup—a total win in my book. Whether you’re making it for a family dinner, meal prepping for the week, or craving an easy but impressive dish to share with friends, it truly fits any occasion. What makes it stand out for me is how it manages to be nourishing, filling, and full of delightful textures without feeling heavy or bland. It’s a recipe I always find myself coming back to because it hits that perfect cozy comfort food vibe.

Ingredients You’ll Need

Inside a white pot, there are two main layers: on the left side, a large pile of bright orange cubed squash sprinkled with salt and pepper, showing a rough texture and uneven shapes, and on the right side, a small mound of raw ground meat, pinkish with white fat mixed in, slightly packed together, all on a white marbled surface with a cloth partially under the pot. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this soup is both straightforward and rewarding because each one plays a crucial role in building the soup’s wonderful taste, texture, and inviting color. From the olive oil that starts the flavor base, to the earthy butternut squash and peppery sausage, every item contributes to making this soup memorable and delicious.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Olive oil: This adds a lovely richness and helps brown the sausage and soften the vegetables.
Bulk mild Italian sausage: I love that mild sausage keeps the flavor balanced without overpowering the sweetness of the squash.
Chopped onion: Adds aromatic depth and sweetness as it cooks down.
Butternut squash cubed: The star ingredient, providing natural sweetness and creamy texture.
Kosher salt: Essential for bringing out all the flavors evenly.
Freshly ground black pepper: Adds a subtle kick and layers of warmth.
Minced garlic: Boosts flavor complexity with its fragrant punch.
Chicken stock: Creates the flavorful broth base that ties everything together.
White beans, drained and rinsed: These contribute protein and a creamy texture that makes the soup filling.
Orzo pasta: Tiny and tender, it enhances the soup’s heartiness without being heavy.
Fresh spinach: Adds a fresh, vibrant pop of green and nutrients at the end.
Fresh sage or thyme (optional): Perfect for garnishing, adding an herbal aroma and a pretty finishing touch.

Directions

Step 1: Start by peeling your butternut squash with a vegetable peeler. Cut off the ends, scoop out the seeds with a spoon, then slice it into thin strips and chop into bite-sized ½-inch cubes. Dice your onion and mince the garlic so everything is ready to go.

Step 2: Heat a large soup pot or Dutch oven over medium heat and add the olive oil. Place the sausage on one half of the pot, and put the onion and butternut squash on the other half. Sprinkle the squash with kosher salt and freshly ground black pepper. I find that keeping them separated helps the sausage brown nicely while the vegetables soften.

Step 3: Cook for about 15 to 18 minutes, breaking up the sausage occasionally but letting it brown and caramelize well by not stirring too often. Make sure the sausage is cooked thoroughly.

Step 4: Add the minced garlic to the pot and cook for just another minute to release its fragrant flavor. Mix everything together well now that the sausage and veggies are ready.

Step 5: Pour in the chicken stock, add the drained white beans and uncooked orzo pasta. Reduce the heat to medium-low, cover the pot, and stir occasionally. Let it simmer for 10 to 15 minutes until the orzo is perfectly tender.

Step 6: Stir in the fresh spinach last and taste the soup. Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh sage or thyme and a sprinkle of Parmesan cheese, alongside crusty bread for an irresistible meal.

Servings and Timing

This Butternut Squash Sausage and White Beans Soup with Spinach and Orzo Recipe serves about 6 hearty bowls, perfect for a midweek family dinner or to enjoy as leftovers. The prep time is approximately 15 minutes, which includes chopping your vegetables. Cooking time takes around 30 minutes, bringing the total time to about 45 minutes from start to finish. No additional resting or cooling time is needed, so you can dig into this deliciously comforting soup as soon as it’s ready.

How to Serve This Butternut Squash Sausage and White Beans Soup with Spinach and Orzo Recipe

A close-up view of a creamy yellow soup in a white pot, showing visible layers of diced orange squash, bright green spinach leaves, small white beans, and bits of light brown meat mixed throughout the thick broth. A silver ladle dips into the soup, lifting a spoonful that clearly shows the vivid green spinach and orange squash pieces. The pot sits on a white marbled surface with a checkered cloth partially underneath, giving a cozy feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup steaming hot, straight from the pot, because the warmth really brings out the cozy flavors. It pairs beautifully with crusty rustic bread – think torn baguette or a thick slice of sourdough – perfect for dipping into the rich broth. If I want to elevate things a bit, I’ll add a light salad with fresh citrus vinaigrette on the side to balance out the hearty richness.

For garnishing, a sprinkle of freshly shaved Parmesan cheese makes all the difference—it adds a subtle salty creaminess that ties every bite together. Fresh herbs like sage or thyme layered on top not only make for a pretty presentation but also infuse an irresistible aroma that makes the meal feel special. If you want to get fancier, I sometimes drizzle a little high-quality extra virgin olive oil just before serving.

When it comes to drinks, I find this soup pairs wonderfully with a chilled glass of crisp white wine like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, a sparkling water infused with lemon and herbs keeps everything feeling fresh. This soup fits beautifully for casual weeknights, cozy family gatherings, or even a laid-back dinner party where you want a dish that’s crowd-pleasing but easy to serve in generous portions.

Variations

If you like, you can customize this Butternut Squash Sausage and White Beans Soup with Spinach and Orzo Recipe to suit different dietary needs or flavor preferences. For instance, swapping the mild Italian sausage for a spicy or fennel-flavored variety adds an extra punch of savoriness and heat. If you’re looking for a vegetarian option, removing the sausage and adding extra beans or roasted mushrooms works beautifully to keep things hearty and full.

For gluten-free adaptations, simply replace the orzo pasta with gluten-free pasta or omit it altogether, adding a bit more white beans or even quinoa for that satisfying texture. To make it vegan, use a vegetable broth and plant-based sausage alternatives, and skip the cheese garnish or substitute it with nutritional yeast for that cheesy umami vibe. I also like experimenting with fresh herbs; swapping sage for rosemary or thyme can shift the flavor profile just enough to keep the recipe exciting.

In terms of cooking methods, while I prefer the one-pot stove-top method for its ease and flavor building, you can also adapt this soup for an Instant Pot or slow cooker. Just brown the sausage and soften the veggies first, then combine all ingredients and cook under pressure or on low heat for a few hours. This flexibility makes it a fantastic recipe to keep in your rotation since it’s so adaptable.

Storage and Reheating

Storing Leftovers

Once you’ve enjoyed your soup and have some leftovers, store them in airtight containers in the refrigerator. I find glass containers with tight-fitting lids work best to preserve freshness and avoid any leakage. You can keep the soup refrigerated safely for up to 4 days, which is perfect for quick lunches or dinners during the week.

Freezing

This soup freezes wonderfully, making it a great candidate for meal prep. To freeze, let the soup cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Leave some headspace because the orzo can expand slightly. It will keep well frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

When reheating, I recommend warming the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent the orzo from sticking or overcooking. Avoid microwaving if possible, as it can cause uneven heating and a less pleasant texture. If the soup has thickened too much after refrigeration, add a splash of broth or water during reheating to restore its perfect soup consistency. Once steaming hot, it’s ready to be served with your favorite garnishes again.

FAQs

Can I use frozen butternut squash instead of fresh?

Absolutely! Frozen cubed butternut squash works well and saves you some prep time. Just make sure to thaw and drain it before adding to avoid excess water diluting your soup’s flavor.

What type of sausage is best for this soup?

I prefer mild Italian sausage for a balanced flavor, but you can use spicy Italian or even chicken sausage depending on your taste. Just be sure to remove the casing if you buy links to crumble it easily while browning.

Can I make this soup vegan or vegetarian?

Yes! Simply replace the sausage with hearty veggies like mushrooms or plant-based sausage alternatives, use vegetable stock instead of chicken, and skip the cheese or use vegan cheese substitutes for a satisfying vegan version.

Is it okay to cook the orzo separately?

You can cook orzo separately to control the texture better, then stir it into the soup at the end. This helps avoid overcooked or mushy pasta if you plan to store leftovers.

How spicy is this soup?

Since it uses mild Italian sausage, the soup is generally mild and approachable for all palates. You can always add red pepper flakes or choose spicy sausage if you like a little heat.

Conclusion

If you’re looking for a soul-warming, flavorful, and easy-to-make meal, I wholeheartedly encourage you to try this Butternut Squash Sausage and White Beans Soup with Spinach and Orzo Recipe. It’s one of those dishes that feels like a cozy, homemade hug and never fails to impress both family and friends. I hope it becomes a favorite in your kitchen as much as it is in mine!