Description
This hearty soup is made with sweet roasted butternut squash, savory Italian sausage, cheese tortellini, and tender greens all simmered in a flavorful broth with a splash of cream. It’s rich, comforting, and makes a fantastic one-pot meal!
Ingredients
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1 lb Italian sausage (mild or spicy), casings removed
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1 tbsp olive oil (if needed)
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1 small yellow onion, diced
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3 cloves garlic, minced
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3 cups diced butternut squash (1/2-inch cubes)
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4 cups chicken broth
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1 (14 oz) can diced tomatoes, drained
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1 tsp dried basil
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1/2 tsp dried oregano
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1/2 tsp salt, to taste
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1/4 tsp black pepper
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1/4 tsp red pepper flakes (optional)
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9 oz cheese tortellini (refrigerated or frozen)
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2 cups chopped spinach or kale
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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Fresh parsley, for garnish (optional)
Instructions
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Brown the sausage:
In a large soup pot or Dutch oven, cook sausage over medium heat until browned. Break it up with a spoon. Remove excess grease if needed. -
Sauté aromatics:
Add onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for 1 minute more. -
Add squash and broth:
Stir in butternut squash, chicken broth, tomatoes, basil, oregano, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer 15–20 minutes, until squash is fork-tender. -
Add tortellini:
Stir in tortellini and cook according to package directions (usually 4–6 minutes). -
Add greens and cream:
Stir in spinach and let it wilt (2–3 minutes). Then add cream and Parmesan, and simmer gently until warmed through. Don’t boil once the cream is added. -
Finish and serve:
Taste and adjust seasoning. Serve hot, garnished with extra Parmesan and fresh parsley if desired.
Notes
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Want it thicker? Blend half of the soup before adding tortellini.
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For more protein, add white beans along with the squash.
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Store leftovers in the fridge for up to 3 days. Best if tortellini is added fresh when reheating.