Butternut Sausage Tortellini Soup
This Butternut Sausage Tortellini Soup combines creamy butternut squash, savory sausage, cheese tortellini, and fresh spinach for a hearty, comforting dish.
6 Servings
Ingredients
Soup Base:
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed (omit for vegetarian)
- 1 onion diced
- 2 cloves garlic minced
- 1 pinch red pepper flakes optional
- 1 teaspoon fresh thyme chopped (or ½ teaspoon dried thyme)
- 2 tablespoons fresh sage thinly sliced (or 1 teaspoon dried sage)
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 pound butternut squash cubed
- 1 large apple or pear, peeled, cored, and diced
- 1 pinch cinnamon optional
Additional Ingredients:
- 1 pound cheese tortellini use gluten-free tortellini for gluten-free
- ½ cup heavy cream or coconut milk for dairy-free
- ¼ cup Parmigiano-Reggiano parmesan cheese, grated
- 4 ounces baby spinach
- Salt and black pepper to taste
Instructions
Prepare the Sausage:
- Heat olive oil in a large saucepan over medium-high heat. Add the Italian sausage, breaking it apart as it cooks. Cook until fully browned and cooked through, approximately 8–10 minutes. Remove the sausage from the pan and set it aside.
Sauté the Onion and Herbs:
- In the same pan, add the diced onion and sauté over medium heat until softened and translucent, about 5–7 minutes. Add the garlic, red pepper flakes, thyme, and sage. Stir and cook for 1 minute, or until the herbs are fragrant.
Simmer the Base:
- Pour in the chicken broth, then add the butternut squash, apple, and a pinch of cinnamon, if desired. Increase the heat and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, or until the squash and apple are tender.
Blend the Soup:
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a standard blender, being cautious with the hot liquid. Return the blended soup to the pot.
Cook the Tortellini:
- Bring the pureed soup back to a gentle simmer. Add the cheese tortellini and cook for approximately 5 minutes, or until the tortellini are tender.
Incorporate Cream and Cheese:
- Reduce the heat to medium-low and stir in the heavy cream and grated parmesan cheese. Stir until the cheese has fully melted and integrated into the soup, about 2–3 minutes.
Add Spinach and Sausage:
- Stir in the baby spinach and allow it to wilt, about 2 minutes. Return the cooked sausage to the pot and mix well.
Season and Serve:
- Taste the soup and adjust the seasoning with salt and black pepper as needed. Serve hot, garnished with additional parmesan cheese if desired.
Notes
To make this recipe gluten-free, substitute regular cheese tortellini with a gluten-free version. Ensure your chicken broth and sausage are also certified gluten-free to avoid cross-contamination.