Butternut Squash & Sausage Tortellini Soup
User Reviews
5
Butternut Squash & Sausage Tortellini Soup
Description
In this soup, sweet Italian sausage is browned and crumbled to develop a savory foundation that flavors the dish. The addition of diced onions, garlic, and butternut squash softens and caramelizes slightly, releasing sweetness. Tomato paste deepens the flavor before adding fire-roasted diced tomatoes, chicken stock, and a Parmesan rind that simmers to introduce subtle umami and depth to the broth.
After simmering, heavy cream is stirred in to create a delicate creaminess without overwhelming the flavors. Fresh kale or spinach adds a leafy green element that wilts gently into the soup, contributing color and texture. Cheese tortellini is cooked in the broth until tender, providing a filling pasta element that complements the sausage and vegetables.
This soup balances sweetness from the squash and tomatoes with savory sausage and richness from cream and Parmesan. Serving it with extra Parmesan and a sprinkle of crushed red pepper allows customization of taste and spice. The components create a satisfying and hearty soup suitable for a main meal or a warming starter.
Ingredients
- 1 pound Italian sausage sweet
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon olive oil if needed
- 1 onion diced, sweet
- 4 garlic minced, cloves
- 2 ½ cups butternut squash cubed
- 1 tablespoon tomato paste
- 14 ounces diced fire roasted tomatoes
- 1 parmesan rind
- 4 to 5 cups chicken stock
- ¾ cup heavy cream
- 3 cups kale or spinach, chopped
- 8 to 12 ounces cheese tortellini
- Parmesan Cheese for topping
- crushed red pepper for topping
Instructions
- Heat a large pot over medium heat and add the sausage with a big pinch of salt and pepper. Break it apart and brown until it’s golden and cooked through, about 6 to 8 minutes.
- If you feel like you need more oil for the vegetables, add in the olive oil. Stir in the onions, garlic, squash and another big pinch of salt and pepper. Cook, stirring often, until the onions and squash have slightly softened, about 5 to 6 minutes.
- Stir in the tomato paste. Cook for a few minutes, allowing the color (and flavor!) to deepen. Pour in the diced tomatoes, parmesan rind and 4 cups chicken stock. Bring the mixture to a boil. Reduce it to a simmer and cover, then simmer for 15 to 20 minutes.
- After 20 minutes, stir in the heavy cream. Stir in the kale. Stir in the tortellini and cook for 5 minutes, until it’s tender and cooked through. This is the time to decide if you want to add the remaining cup of chicken stock. If so, add it in! Remember that the tortellini will soak up the liquid as it sits.
- Taste the soup and season additionally with salt and pepper if needed.
- Serve immediately with parmesan cheese and crushed red pepper for topping.
User Reviews
Overall Rating
5
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