Description
This comforting Butternut Squash & Sausage Tortellini Soup combines savory sweet Italian sausage, tender butternut squash, and cheesy tortellini in a creamy tomato-based broth, enhanced with kale and topped with parmesan and crushed red pepper. Perfect for cozy dinners, this hearty soup delivers rich flavors and satisfying textures in every bowl.
Ingredients
Meat and Dairy
- 1 pound sweet Italian sausage
- ¾ cup heavy cream
- Parmesan cheese, for topping
- 1 parmesan rind
Vegetables & Aromatics
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 2 ½ cups cubed butternut squash
- 14 ounces diced fire roasted tomatoes
- 3 cups chopped kale or spinach
Pantry & Liquids
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil (if needed)
- 1 tablespoon tomato paste
- 4 to 5 cups chicken stock
- 8 to 12 ounces cheese tortellini
Garnishes
- Crushed red pepper, for topping
Instructions
- Brown the Sausage: Heat a large pot over medium heat and add the sweet Italian sausage with a generous pinch of salt and pepper. Break the sausage apart with a spoon and cook until golden brown and fully cooked, about 6 to 8 minutes.
- Cook Vegetables: If the sausage has released little fat, add 1 tablespoon olive oil. Stir in the diced onion, minced garlic, and cubed butternut squash along with another large pinch of salt and pepper. Cook, stirring frequently, until the onion is translucent and the squash begins to soften, about 5 to 6 minutes.
- Add Tomato Paste and Liquids: Stir in the tomato paste and cook for a few minutes to deepen its color and flavor. Add the diced fire roasted tomatoes, parmesan rind, and 4 cups of chicken stock. Bring the soup to a boil, then reduce the heat, cover, and let simmer for 15 to 20 minutes to meld the flavors and cook the squash fully.
- Finish Soup with Cream, Greens, and Tortellini: After simmering, pour in the heavy cream and stir well. Add the chopped kale (or spinach) and cheese tortellini, stirring thoroughly. Cook for an additional 5 minutes until the tortellini are tender and cooked through. At this stage, add the remaining cup of chicken stock if you want a thinner soup, keeping in mind the tortellini will absorb some liquid as it rests.
- Season to Taste: Taste the soup and adjust the seasoning by adding more salt and pepper as desired.
- Serve and Garnish: Serve the soup hot, garnished with freshly grated parmesan cheese and a sprinkle of crushed red pepper for a touch of heat.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a spicier sausage, use hot Italian sausage instead of sweet.
- If you want a lighter version, substitute heavy cream with half-and-half or whole milk.
- Parmesan rind adds great depth; if unavailable, add a small piece of Parmesan cheese for flavor or omit it.
- Leftovers keep well in the refrigerator for up to 3 days; tortellini may absorb more liquid, so add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
