Description
A comforting blend of Italian sausage, butternut squash, and spinach in a hearty soup, perfect for chilly days.
Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 6 cups chicken broth
- 1 (9 oz) package cheese tortellini
- 2 cups baby spinach
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon until browned and cooked through. You may need to remove excess fat if necessary.
- Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until the vegetables begin to soften.
- Pour in the chicken broth and add dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Add cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until the tortellini are tender.
- Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Notes
This soup can be stored for up to 3 days in the refrigerator or frozen for 2-3 months. Consider adding zucchini or mushrooms for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, autumn, tortellini, sausage, butternut squash, comfort food