Description
A comforting and hearty autumn soup combining Italian sausage, creamy cheese tortellini, and vibrant butternut squash.
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 and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain excess fat if needed.
- Toss in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, allowing the vegetables to soften.
- Pour in the chicken broth and sprinkle in the dried thyme. Bring the mixture to a boil, then reduce the heat and let it gently simmer for about 15 minutes until the vegetables are tender.
- Add the cheese tortellini to the pot and cook according to package instructions, typically 5-7 minutes, or until the tortellini are tender.
- Stir in the baby spinach and let it cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese just before serving.
Notes
For a lighter version, substitute with chicken or turkey sausage. Sweet potatoes can be used instead of butternut squash if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg