Creamy Butternut Squash & Sausage Tortellini Soup
This Creamy Butternut Squash and Sausage Tortellini Soup is a hearty, one-pot meal combining roasted squash, savory sausage, and cheesy tortellini for a cozy, comforting dinner.
Servings: 4 to 6 servings
Ingredients
- ½ lb mild Italian sausage
- 2 tablespoon olive oil
- 1 large shallot diced
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- 2 cups diced butternut squash I used frozen but you can use fresh
- 5-6 cups chicken broth Add according to how thin you want your soup consistency
- 10 ounces cheese tortellini
- 2 cups chopped spinach
- 1 cup half and half
- ¼ cup grated Parmesan cheese
Instructions
- In a large soup pot, add the Italian sausage over medium-high heat. Cook until browned, breaking it up into smaller pieces as it cooks.
- Remove the sausage from the soup pot.
- Add olive oil and then add the diced shallot. Cook until softened, about 5 minutes.
- Add the garlic. Stir and cook another minute or two.
- Add the Italian seasoning, butternut squash, and chicken broth.
- Bring to a boil, reduce heat to medium, and simmer for 15 minutes.
- After the squash is tender, use an immersion blender to puree the mixture. I like to keep some squash chunks, but you can puree to your preference.
- Add the tortellini and spinach, and simmer for 4-5 minutes, until the pasta is softened.
- Lastly, stir in the half and half and Parmesan, and stir to combine. Serve and enjoy!
Notes
Don’t overcook the tortellini - Add the tortellini toward the end of cooking and simmer just until tender, otherwise it may become mushy.
Blend for a velvety base - Pureeing the squash with some broth before adding sausage and tortellini creates a luxuriously creamy texture without needing much cream.
Add greens at the very end - Stir in spinach, kale, or Swiss chard just before serving so they stay bright, fresh, and slightly wilted.