Description
A comforting blend of Italian sausage, butternut squash, and cheese tortellini in a hearty soup, perfect for chilly evenings.
Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 6 cups chicken broth
- 1 (9 oz) package cheese tortellini
- 2 cups baby spinach
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Drain any excess fat if necessary.
- Mix in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, until the vegetables soften.
- Pour in the chicken broth and sprinkle in the dried thyme. Bring it to a boil, then reduce the heat. Let it simmer for 15 minutes or until the vegetables are tender.
- Add the cheese tortellini to the pot and cook according to package instructions, usually 5-7 minutes, until the tortellini are tender.
- Stir in the baby spinach and let it wilt for 1-2 minutes. Season the soup with salt and pepper to your liking.
- Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Notes
You can substitute the Italian sausage for ground turkey or chicken for a lighter version. Use vegetable broth for a vegetarian-friendly option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg
Keywords: tortellini soup, autumn soup, sausage recipe, fall recipes, comfort food