Description
This creamy and savory soup combines Italian sausage, tender butternut squash, and cheesy tortellini for a comforting and filling meal. The addition of dried herbs and a touch of heat from red pepper flakes makes it perfect for chilly evenings. Ready in under an hour, this dish is sure to become a family favorite!
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage, casing removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups butternut squash, peeled and cubed
- 1 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp crushed red pepper flakes
- 1/2 cup heavy cream
- 1 package (9 oz) cheese tortellini
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
1️⃣ Cook the sausage: Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
2️⃣ Sauté the aromatics: Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
3️⃣ Add the broth and squash: Pour in the chicken broth and bring the mixture to a boil. Add the cubed butternut squash, dried thyme, ground sage, and crushed red pepper flakes. Reduce the heat to a simmer and cook until the squash is tender, about 15-20 minutes.
4️⃣ Blend the soup: Using a hand blender, blend the soup until smooth. Alternatively, carefully transfer the mixture to a blender and blend in batches until smooth.
5️⃣ Finish with cream and tortellini: Stir in the heavy cream and add the cheese tortellini. Cook until the tortellini are tender, about 5-7 minutes.
6️⃣ Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Make it vegetarian: Swap out the Italian sausage for plant-based sausage and use vegetable broth instead of chicken broth.
- Control the spice: Adjust the amount of crushed red pepper flakes to your preferred spice level, or omit them for a milder soup.
- Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.