Description
A comforting and creamy soup made with butternut squash, Italian sausage, and cheese tortellini, perfect for fall.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups butternut squash, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- 1 package (9 oz) cheese tortellini
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the Italian sausage and cook until browned, breaking it apart with a spoon.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Pour in the chicken broth and add the cubed butternut squash, thyme, sage, and red pepper flakes.
- Bring the mixture to a boil, then reduce heat and simmer until the squash is tender, about 15-20 minutes.
- Stir in the heavy cream and cheese tortellini, cooking until the tortellini is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian