Butternut Squash Sausage Soup (Print-Friendly Version)
Comforting mix of butternut squash, Italian sausage, and tortellini in a flavorful broth.
# Ingredients Required:
→ Vegetables
01 -
1 medium butternut squash, peeled and cubed
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
2 cups fresh spinach
→ Meat
05 -
454 g Italian sausage (spicy or sweet)
→ Pasta
06 -
227 g cheese tortellini (fresh or frozen)
→ Liquids
07 -
946 ml low-sodium vegetable broth
08 -
2 tbsp olive oil
→ Seasonings
09 -
Salt, to taste
10 -
Pepper, to taste
# Detailed Directions:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
02 -
Add Italian sausage to the pot, breaking it up with a spatula. Cook for approximately 7 minutes until browned.
03 -
Stir in cubed butternut squash and vegetable broth. Bring to a gentle simmer and cook for 15 minutes or until the squash is tender.
04 -
Add cheese tortellini to the pot and cook according to package instructions, about 5 minutes.
05 -
Stir in fresh spinach and cook for 2 minutes until wilted. Remove from heat.
06 -
Ladle the soup into bowls and garnish with freshly cracked pepper or grated Parmesan if desired.
# Helpful Advice:
01 -
For a vegetarian adaptation, omit the sausage and utilize vegetable broth exclusively. Incorporate cannellini beans to enhance protein content.
02 -
Garnish with fresh herbs such as parsley or sage to elevate flavor.
03 -
Adjust broth volume to achieve preferred consistency.