Roasted Butternut, Chicken Sausage & Spinach Soup One-Pot Pasta Bowls

You know those days when you want dinner that feels like a warm hug but also isn’t a dozen pots and pans? Yeah, me too. This roasted butternut, chicken sausage, and spinach soup pasta bowl totally fits the bill. I first whipped up something like this on a chilly autumn evening when I had exactly zero motivation to do any serious cooking—but plenty of love for cozy comfort food. The sweet roasted butternut squash, savory sausage, and tender spinach all swim together in a lightly spiced broth with pasta, making each bite a little bowl of happiness. Plus, it’s all done in one pot, which means less clean-up—a win-win, right?

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

1 medium butternut squash, peeled and diced (about 3 cups)
1 lb chicken sausage (Italian or mild, casings removed)
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
8 oz pasta shells or penne
3 cups fresh spinach, roughly chopped
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste

How I Make It

Step 1:

Start by roasting your diced butternut squash. Toss it with 1 tablespoon olive oil, salt, and pepper, then spread it on a baking sheet. Roast at 400°F for 20 minutes or until tender and caramelized. This step brings out the natural sweetness that’s key to the soup’s flavor.

Step 2:

While the squash roasts, heat a large Dutch oven or heavy pot over medium heat. Add the chicken sausage and cook, breaking it up with a spoon, until browned and cooked through—about 7 minutes. Remove sausage and set aside but leave the rendered fat in the pot.

Step 3:

Add the chopped onion to the pot and sauté until translucent and fragrant, about 5 minutes. Stir in the garlic, dried thyme, and red pepper flakes if you’re using them, cooking for another minute to bloom the spices.

Step 4:

Pour in 6 cups of chicken broth and bring to a simmer. Add the uncooked pasta shells and roast butternut squash to the pot. Let it cook uncovered until the pasta is al dente, about 10 minutes (stir occasionally to prevent sticking).

Step 5:

Return the cooked sausage to the pot, then stir in the chopped spinach. Let everything cook together until the spinach wilts, about 2–3 minutes.

Step 6:

Give your soup pasta a taste and adjust the seasoning with salt and pepper. Serve piping hot with a sprinkle of freshly cracked black pepper or even some grated Parmesan if you’re feeling fancy.

Variations & Tips

Swap chicken sausage for turkey sausage or spicy chorizo for a flavor twist.
Use baby kale instead of spinach for a sturdier green that holds up longer.
Add a splash of cream or coconut milk at the end for a richer broth.
If the soup gets too thick, just stir in a little more broth or water as it cooks.
For gluten-free options, try quinoa pasta or brown rice pasta.
Don’t skip roasting the squash—the roasting stage really deepens its flavor and sweetness.

How I Like to Serve It

This one-pot wonder shines on chilly weeknights or weekends when you want something cozy yet fuss-free. Pair it with crusty bread for dipping or a simple side salad to keep it light. It’s also great for packed lunches because the flavors deepen overnight! Just reheat gently on the stove or in the microwave.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently and add a splash of broth if the pasta absorbs too much liquid.

Closing: This soup pasta bowl always makes me feel like I’m treating myself, even on busy days—it’s comfort, color, and deliciousness all in one pot!