Description
A hearty and comforting Butternut Squash & Sausage Tortellini Soup featuring sweet Italian sausage, tender butternut squash, kale, and cheesy tortellini in a creamy tomato broth, perfect for a cozy meal.
Ingredients
Scale
Sausage and Vegetables
- 1 pound sweet Italian sausage
- Kosher salt and pepper to taste
- 1 tablespoon olive oil (if needed)
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 2 ½ cups cubed butternut squash
Soup Base
- 1 tablespoon tomato paste
- 14 ounces diced fire roasted tomatoes
- 1 parmesan rind
- 4 to 5 cups chicken stock
- ¾ cup heavy cream
Greens and Pasta
- 3 cups chopped kale or spinach
- 8 to 12 ounces cheese tortellini
Toppings
- Parmesan cheese, for topping
- Crushed red pepper, for topping
Instructions
- Brown the Sausage: Heat a large pot over medium heat and add the sweet Italian sausage along with a big pinch of salt and pepper. Break the sausage apart with a spoon and cook until golden brown and fully cooked through, about 6 to 8 minutes.
- Sauté Vegetables: If the pot seems dry, add 1 tablespoon olive oil. Add the diced onion, minced garlic, and cubed butternut squash along with another generous pinch of salt and pepper. Cook while stirring often until the onions and squash have softened slightly, about 5 to 6 minutes.
- Add Tomato Paste and Liquids: Stir in 1 tablespoon tomato paste and cook for a few minutes to deepen the flavor and color. Then add 14 ounces diced fire roasted tomatoes, the parmesan rind, and 4 cups of chicken stock. Bring the soup to a boil, then reduce heat to a simmer. Cover and let it simmer gently for 15 to 20 minutes until the squash is tender.
- Finish the Soup: After simmering, stir in ¾ cup heavy cream followed by 3 cups chopped kale or spinach. Add 8 to 12 ounces cheese tortellini and cook for about 5 minutes until the tortellini is tender and cooked through. If needed, add the additional 1 cup chicken stock to adjust the broth consistency, remembering tortellini will absorb liquid as it sits.
- Season and Serve: Taste the soup and add additional salt and pepper if desired. Serve the soup immediately garnished with grated parmesan cheese and crushed red pepper for a little heat.
Notes
- Using fire roasted tomatoes adds a smoky depth to the soup.
- Substitute kale with spinach for a milder flavor and softer texture.
- For a vegetarian version, omit the sausage and use vegetable stock, increasing the olive oil to sauté vegetables.
- Leftovers can be refrigerated for up to 3 days; tortellini may absorb more broth upon storage.
- Adjust crushed red pepper to suit your preferred spice level.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 430
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg
