Description
A comforting and hearty Butternut Squash & Sausage Tortellini Soup combining flavorful Italian sausage, tender butternut squash, kale, and cheese tortellini in a creamy, tomato-infused broth, perfect for a cozy meal.
Ingredients
Units
Scale
Sausage and Base
- 1 pound sweet Italian sausage
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil (if needed)
Vegetables and Flavorings
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 2 1/2 cups cubed butternut squash
- 1 tablespoon tomato paste
- 14 ounces diced fire roasted tomatoes
- 1 parmesan rind
Broth and Cream
- 4 to 5 cups chicken stock
- 3/4 cup heavy cream
Greens and Pasta
- 3 cups chopped kale or spinach
- 8 to 12 ounces cheese tortellini
Toppings
- Parmesan cheese, for topping
- Crushed red pepper, for topping
Instructions
- Brown the Sausage: Heat a large pot over medium heat and add the sausage along with a generous pinch of salt and pepper. Break the sausage apart and cook, stirring occasionally, until it is golden brown and fully cooked through, about 6 to 8 minutes.
- Sauté the Vegetables: If the pot seems dry, add the olive oil. Add the diced onions, minced garlic, and cubed butternut squash to the pot along with another generous pinch of salt and pepper. Cook, stirring often, until the onions and squash begin to soften slightly, about 5 to 6 minutes.
- Add Tomato Paste and Tomatoes: Stir in the tomato paste and cook for a few minutes to deepen its color and flavor. Then add the diced fire roasted tomatoes, parmesan rind, and 4 cups of chicken stock. Bring the soup to a boil.
- Simmer the Soup: Reduce the heat to a simmer and cover the pot. Let the soup simmer for 15 to 20 minutes to allow the flavors to meld and the squash to become tender.
- Add Cream, Greens, and Tortellini: Stir in the heavy cream, followed by the chopped kale or spinach. Then add the cheese tortellini to the soup and cook for about 5 minutes, until the tortellini is tender and cooked through. If the soup appears too thick, add the remaining 1 cup of chicken stock as desired, keeping in mind the tortellini will absorb some liquid as it sits.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with freshly grated Parmesan cheese and crushed red pepper flakes for added flavor and heat.
Notes
- You can substitute kale with spinach for a milder green.
- Adjust the amount of chicken stock based on your preferred soup thickness.
- For a spicier version, increase the crushed red pepper flakes.
- If desired, use turkey or chicken sausage for a leaner option.
- Make sure to stir frequently after adding tortellini to prevent sticking.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: thirty four g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
