Description
Creamy, cozy, and packed with bold flavor, this one-pot soup blends sweet roasted butternut squash with savory sausage and pillowy cheese tortellini. It’s hearty enough to stand alone, with rich herbs and a velvety broth that makes every spoonful sing. Perfect for chilly nights or family dinners that warm the soul.
Ingredients
1 tbsp olive oil
1 lb Italian sausage (mild or spicy), casings removed
1 small sweet onion, diced
3 garlic cloves, minced
4 cups cubed butternut squash (½-inch pieces)
1 tsp dried sage
½ tsp dried thyme
Salt & pepper to taste
6 cups chicken stock
¾ cup heavy cream
1 package (18 oz) cheese tortellini
2 cups baby spinach or chopped kale
Grated Parmesan, for topping
Fresh parsley or basil, for garnish
Instructions
Brown Sausage: In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking into crumbles. Remove and set aside.
Sauté Veggies: In the same pot, add onion and sauté until translucent. Stir in garlic and butternut squash; season with sage, thyme, salt, and pepper. Cook for 5–6 minutes.
Simmer: Pour in chicken stock and bring to a boil. Reduce to simmer and cook until squash is tender, about 15 minutes.
Blend (Optional): For a creamy base, blend half the soup with an immersion blender or in batches.
Finish Soup: Return sausage to pot. Add tortellini and cook according to package directions (typically 4–6 minutes). Stir in cream and spinach. Simmer until greens wilt.
Serve: Ladle into bowls and top with Parmesan and herbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 500 / serving
- Fat: 30g / serving
- Carbohydrates: 34g / serving
- Protein: 24g / serving