Description
Hearty butternut sausage tortellini soup delivers comfort with Italian-inspired charm, blending sweet squash and savory sausage in a rich, creamy broth. Seasonal warmth and robust flavors invite you to savor each spoonful of this soul-satisfying culinary experience.
Ingredients
Scale
Meat and Protein:
- 1 lb (0.45 kg) Italian sausage (mild or spicy), casings removed
Vegetables and Aromatics:
- 3 cups diced butternut squash (½-inch cubes)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups chopped spinach or kale
Liquid and Dairy:
- 4 cups chicken broth
- ½ cup heavy cream
- 1 (14 oz / 400 g) can diced tomatoes, drained
Seasonings and Cheese:
- 1 tablespoon olive oil (if needed)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt, to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 9 oz (255 g) cheese tortellini (refrigerated or frozen)
- ½ cup grated Parmesan cheese
Garnish:
- Fresh parsley, for garnish (optional)
Instructions
- Crumble the sausage into a spacious soup pot, sizzling over medium heat until it develops a rich, golden-brown exterior. Drain any excess fat to maintain a clean flavor profile.
- Introduce diced onions to the pot, allowing them to soften and become translucent. Quickly incorporate minced garlic, stirring briefly to release its aromatic essence.
- Tumble in cubed butternut squash, accompanied by chicken broth, diced tomatoes, aromatic herbs, and a whisper of red pepper flakes. Elevate the mixture to a vigorous boil, then reduce to a gentle simmer until the squash yields effortlessly to a fork.
- Carefully nestle tortellini into the simmering liquid, cooking until they float and achieve a tender, pillowy texture.
- Scatter fresh spinach across the surface, watching it gracefully wilt into the soup. Gently stream in cream and sprinkle Parmesan, allowing the ingredients to marry without reaching a boiling point.
- Conduct a final seasoning assessment, adjusting salt and pepper to personal preference. Ladle the soup into waiting bowls, crowning each serving with a delicate shower of Parmesan and freshly chopped parsley for a vibrant finishing touch.
Notes
- Transform the soup by using plant-based sausage for a vegetarian version that maintains rich flavor complexity.
- Control sodium levels by selecting low-sodium chicken broth and monitoring salt additions during cooking process.
- Enhance texture by cutting butternut squash into consistent, bite-sized cubes to ensure even cooking and balanced mouthfeel.
- Make ahead by preparing soup base without tortellini, then adding pasta just before serving to prevent overcooking and maintain optimal pasta texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg