Description
Tender butternut squash and crumbled Italian sausage simmer in a savory, herb-infused broth. Fresh cheese tortellini adds pillowy bites while spinach leaves wilt into the mix, creating a warm, hearty soup perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups butternut squash peeled and cubed
- 1 can (14 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh cheese tortellini
- 2 cups baby spinach optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add Italian sausage and cook until browned, breaking it into pieces.
- Stir in chopped onion and minced garlic and cook until onion is translucent.
- Add diced tomatoes, butternut squash, chicken broth, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes until squash is tender.
- Stir in fresh cheese tortellini and cook for 5 to 7 minutes until pasta is al dente.
- Add baby spinach and cook until wilted, about 2 minutes.
- Taste and adjust seasoning with salt and pepper if needed.
- Ladle into bowls and serve hot.
Notes
- Use mild or spicy sausage to adjust the heat level to your preference.
- Leftover soup will thicken; stir in extra broth when reheating.
- Substitute kale or Swiss chard for baby spinach if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.