Description
This Butternut Squash Sausage Tortellini Soup is a heartwarming and comforting dish perfect for cooler weather. It combines savory Italian sausage, tender tortellini, and earthy butternut squash in a creamy broth, making it a satisfying and easy-to-prepare meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, as preferred)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 package (9 ounces) cheese-filled tortellini
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the Italian sausage and cook until browned, crumbling it with a spoon. Cook for 5-7 minutes.
- Add the chopped onion and minced garlic. Cook for 3-4 minutes until the onion is translucent.
- Stir in the diced butternut squash.
- Add the chicken or vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until the squash is tender.
- Blend the soup using an immersion blender or a regular blender until your desired consistency is reached.
- Return the soup to low heat and stir in the heavy cream, dried thyme, and dried sage. Season with salt and pepper to taste.
- Add the cheese-filled tortellini and cook according to package instructions, about 3-5 minutes.
- Stir in the chopped spinach and let it wilt for about 2 minutes.
- Serve hot.
Notes
- For best flavor, use fresh butternut squash and herbs.
- Adjust the amount of heavy cream for desired creaminess.
- Taste and adjust seasonings as needed.
- For a vegetarian option, omit the sausage or use a plant-based alternative.
- Add other vegetables like carrots, celery, or kale for extra nutrients.
- Include cayenne pepper or red pepper flakes for a spicier soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled soup in airtight containers for up to three months.
- Ensure your broth is gluten-free if making a gluten-free version.
- If the soup is too thick, add more broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 15g
- Cholesterol: N/A