Description
A comforting and hearty Butternut Squash, Sausage, and Tortellini Soup that is perfect for chilly autumn days. This creamy soup combines the sweetness of butternut squash with savory Italian sausage and tender cheese tortellini for a satisfying meal in a bowl.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 4 cups chicken broth
- 1 (14-ounce) package refrigerated cheese tortellini
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil and cook sausage: Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, about 6-8 minutes. Remove and set aside.
- Sauté onion and garlic: In the same pot, sauté the onion and garlic until softened, about 3-4 minutes.
- Cook the soup: Add butternut squash, chicken broth, sage, thyme, and red pepper flakes. Simmer until squash is tender, about 15 minutes.
- Partial puree and add sausage and tortellini: Use an immersion blender to partially puree the soup. Return sausage to the pot, add tortellini, and cook until tender, about 3-5 minutes.
- Season and serve: Season the soup with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- For a vegetarian version, omit sausage and use vegetable broth.
- Substitute tortellini with gnocchi or small pasta shapes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
