Description
A cozy, creamy soup made with sweet butternut squash, savory Italian sausage, cheese tortellini, and fresh spinach, finished with cream and Parmesan for a hearty, comforting meal.
Ingredients
1 tablespoon olive oil
1 pound Italian sausage (mild or spicy)
1 medium onion, diced
3 cloves garlic, minced
4 cups butternut squash, peeled and cubed
5 cups chicken broth (or vegetable broth for vegetarian option)
1 teaspoon dried sage or thyme
9 ounces cheese tortellini (fresh or refrigerated)
1 cup heavy cream
½ cup Parmesan cheese, grated
2 cups fresh spinach or kale
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot and brown the sausage until cooked through. Remove and set aside.
In the same pot, sauté diced onion and minced garlic until golden and fragrant.
Add cubed butternut squash, broth, and dried herbs. Simmer until squash is tender (15–20 minutes).
Partially blend the soup with an immersion blender for creaminess, leaving some chunks.
Return the sausage to the pot. Stir in tortellini and cook until pasta floats to the top.
Add cream and Parmesan cheese, stirring until smooth.
Fold in spinach or kale and let it wilt. Season with salt and pepper to taste. Serve hot.
Notes
For extra flavor, roast the butternut squash before adding it to the pot.
Cook tortellini just before serving to prevent sogginess in leftovers.
Use turkey or chicken sausage for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: ~420 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg