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Butternut Squash, Tortellini and Italian Sausage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 15 reviews
  • Author: Ali
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 to 8 servings 1x

Description

This butternut squash, sausage and tortellini soup recipe features a silky sweet and savory broth topped with fresh herbs and Parmesan.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground mild Italian sausage
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 1 Granny smith apple, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 4 to 6 cups chicken stock (use more if you’d like a brothier soup)
  • 1 pound diced butternut squash
  • 1 sprig fresh sage
  • 1/2 cup unsweetened coconut milk (or half and half)
  • 1 pound (16 ounces) fresh cheese tortellini
  • 2 cups finely-chopped kale, tough stems removed
  • fine sea salt and freshly-ground black pepper
  • toppings: Parmesan and finely-chopped fresh basil

Instructions

  1. Brown the sausage. Heat the oil in a large stockpot over medium-high heat. Add the sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked sausage to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is no grease remaining, add 1 more tablespoon olive oil.)
  2. Sauté the veggies. Add the onion, carrot and apple to the pot. Sauté for 7 minutes, stirring occasionally, until softened. Add the garlic and crushed red pepper flakes and sauté, stirring frequently, for 2 minutes.
  3. Simmer. Add the chicken stock, butternut squash, sage and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 20 minutes or until the squash and carrots are completely soft.
  4. Purée. Remove and discard the sage. Add the coconut milk. Use an immersion blender to purée the soup until smooth.
  5. Finish. Add the cooked sausage, tortellini and kale to the soup and stir to combine. Simmer for 3-4 minutes or until the tortellini are al dente. Taste and season the soup with salt and pepper as needed.
  6. Serve. Serve warm, garnished with your desired toppings, and enjoy!

Find it online: https://www.gimmesomeoven.com/butternut-squash-sausage-and-tortellini-soup/