Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
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
1 lb Italian sausage (mild or spicy), casings removed
1 tablespoon olive oil (if needed)
1 small yellow onion, diced
3 cloves garlic, minced
3 cups diced butternut squash (1/2-inch cubes)
4 cups chicken broth
1 (14 oz) can diced tomatoes, drained
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
9 oz cheese tortellini (refrigerated or frozen)
2 cups chopped spinach or kale
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley, for garnish (optional)
Instructions
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
Want it thicker? Blend half of the soup before adding tortellini. For more protein, add white beans along with the squash. Store leftovers in the fridge for up to 3 days. Best if tortellini is added fresh when reheating.
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Butternut Sausage Tortellini Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
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
1 lb Italian sausage (mild or spicy), casings removed
1 tablespoon olive oil (if needed)
1 small yellow onion, diced
3 cloves garlic, minced
3 cups diced butternut squash (1/2-inch cubes)
4 cups chicken broth
1 (14 oz) can diced tomatoes, drained
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
9 oz cheese tortellini (refrigerated or frozen)
2 cups chopped spinach or kale
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley, for garnish (optional)
Instructions
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
Want it thicker? Blend half of the soup before adding tortellini. For more protein, add white beans along with the squash. Store leftovers in the fridge for up to 3 days. Best if tortellini is added fresh when reheating.