Description
A creamy, hearty soup made with savory Italian sausage, sweet butternut squash, cheese-filled tortellini, and fresh spinach. Comfort food in a bowl that’s ready in under an hour!
Ingredients
Italian Sausage:
1 lb
Olive Oil:
1 tablespoon (if needed)
Onion:
1 small, diced
Garlic cloves:
2, minced
Dried Sage:
1 teaspoon (or 1 tablespoon fresh, chopped)
Dried Thyme:
1 teaspoon
Crushed Red Pepper Flakes:
1/2 teaspoon (optional)
Chicken Broth:
4 cups
Butternut Squash:
2 cups, peeled and diced (fresh or frozen)
Diced Tomatoes:
1 can (14 oz)
Cheese Tortellini:
1 package (9 oz, refrigerated)
Heavy Cream:
1/2 cup (or half-and-half)
Spinach:
2 cups fresh (or kale)
Salt and Black Pepper:
to taste
Parmesan Cheese:
Freshly grated, for serving
Instructions
- Cook Sausage: In a large pot, cook sausage over medium heat until browned. Remove excess grease if needed.
- Sauté Onion: Add diced onion and sauté until softened. Stir in garlic, sage, thyme, and red pepper flakes; cook for 1 minute.
- Add Broth and Vegetables: Pour in chicken broth, diced tomatoes, and butternut squash. Bring to a boil, then simmer until squash is tender.
- Cook Tortellini: Stir in tortellini and cook per package instructions.
- Finish Soup: Reduce heat, stir in cream and spinach. Let spinach wilt for a few minutes. Season with salt and pepper.
- Serve: Ladle into bowls, top with Parmesan, and enjoy!
Notes
- Swap spinach for kale for a heartier green.
- For a lighter version, use turkey sausage and half-and-half instead of heavy cream.
- The soup thickens as it sits—add more broth if reheating.
- Best served fresh since tortellini can soften over time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
