Description
A warm and comforting soup featuring Italian sausage, butternut squash, and cheese tortellini, perfect for an autumn meal.
Ingredients
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 6 cups chicken broth
- 1 (9 oz) package cheese tortellini
- 2 cups baby spinach
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if necessary.
- Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until vegetables begin to soften.
- Pour in chicken broth and add dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Add cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until tortellini are tender.
- Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle soup into bowls and top with grated Parmesan cheese before serving.
Notes
For a vegetarian version, skip the sausage and use vegetable broth along with beans or mushrooms for protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian