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Butternut Squash, Tortellini and Italian Sausage Soup
This butternut squash, sausage and tortellini soup recipe features a silky sweet and savory broth topped with fresh herbs and Parmesan.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●wooden spoon
- ●blender
📝 Preparation Steps
1
Brown the sausage. Heat the oil in a large stockpot over medium-high heat. Add the sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked sausage to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is no grease remaining, add 1 more tablespoon olive oil.)
olive oil1 tablespoon(16 ounces) fresh cheese tortellini1 pound
2
Sauté the veggies. Add the onion, carrot and apple to the pot. Sauté for ⏱️ 7 minutes, stirring occasionally, until softened. Add the garlic and crushed red pepper flakes and sauté, stirring frequently, for ⏱️ 2 minutes.
large carrot (diced)1(16 ounces) fresh cheese tortellini1 poundgarlic (minced)4 cloves
3
Simmer. Add the chicken stock, butternut squash, sage and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for ⏱️ 20 minutes or until the squash and carrots are completely soft.
diced butternut squash1 pound(16 ounces) fresh cheese tortellini1 poundlarge carrot (diced)1
4
Purée. Remove and discard the sage. Add the coconut milk. Use an immersion blender to purée the soup until smooth.
5
Finish. Add the cooked sausage, tortellini and kale to the soup and stir to combine. Simmer for ⏱️ 3-4 minutes or until the tortellini are al dente. Taste and season the soup with salt and pepper as needed.
6
Serve. Serve warm, garnished with your desired toppings, and enjoy!
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