Description
A cozy and comforting butternut squash sausage soup with cheese tortellini, spinach, and creamy broth. Perfect for fall evenings and hearty meals.
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 1 pound Italian sausage, casings removed
- 10 ounces cheese tortellini, uncooked
- 2 cups baby spinach
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Set a large soup pot over medium heat and let it warm up.
- Add olive oil, then sauté onion for 3 to 4 minutes until soft. Add garlic and cook for another minute. Stir in the sausage and brown until fully cooked.
- Transfer sausage to a plate. In the same pot, add butternut squash and cook for 5 minutes.
- Return sausage to the pot. Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 to 12 minutes until squash is tender.
- Add tortellini and cook for 3 to 5 minutes until tender. Stir in spinach and let it wilt.
- Turn off heat, stir in heavy cream, and season with salt and pepper to taste.
- Ladle into bowls and serve warm.
Notes
- Use pre-cubed squash to save prep time.
- Add red pepper flakes for a spicy kick.
- Blend a portion of the soup if you prefer a smoother texture.
- Add a splash of lemon juice before serving for brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 65mg
Keywords: butternut squash soup, sausage soup, tortellini soup, fall soup recipes, creamy soup