Description
A comforting and hearty butternut squash sausage and tortellini soup, combining savory Italian sausage, tender butternut squash, fresh cheese tortellini, and aromatic herbs in a creamy chicken broth. Perfect for a cozy meal any time of year.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casings removed
- 1 medium yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, sliced
- 2 teaspoons chopped sage
- 2 teaspoons chopped rosemary
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 5 cups chicken stock (plus more if needed)
- 3 cups diced butternut squash
- Salt and freshly-ground black pepper to taste
Finishing Ingredients
- ½ cup heavy cream (or half and half)
- ½ cup finely grated Parmesan cheese
- 1 pound (16 ounces) fresh cheese tortellini
- 2 cups finely-chopped kale, tough stems removed
Garnishes
- Grated Parmesan cheese
- Chopped fresh herbs (parsley or basil)
Instructions
- Brown the Italian Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the mild Italian sausage, breaking it up with a wooden spoon, and cook until browned throughout, about 3-5 minutes.
- Sauté Vegetables and Herbs: Drain excess fat if necessary, leaving about 1 tablespoon in the pot. Add diced onion, carrot, celery, garlic, crushed red pepper flakes, chopped sage, and rosemary. Cook, stirring frequently, until the onions soften, approximately 3-5 minutes.
- Add Butternut Squash and Season: Stir in the diced butternut squash and season generously with salt and freshly ground black pepper. Cook for 1 minute to combine flavors.
- Add Broth and Simmer: Pour in the chicken stock and stir. Increase the heat to high and bring the soup to a boil. Once boiling, reduce heat to low, cover with a lid, and simmer until butternut squash is tender, about 10-15 minutes.
- Finish with Tortellini, Kale, and Cream: Stir in the chopped kale, heavy cream, Parmesan cheese, and fresh cheese tortellini. Allow the soup to simmer for 5-6 minutes or until the tortellini is tender.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with additional grated Parmesan cheese and chopped fresh herbs like parsley or basil.
Notes
- You can substitute half and half for the heavy cream for a lighter version.
- Use fresh cheese tortellini; frozen or refrigerated options will work best and cook evenly.
- Add extra chicken stock if you prefer a thinner soup consistency.
- For a spicier kick, increase the red pepper flakes to taste.
- Remove tough stems from the kale for a better texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
