Description
Creamy butternut squash sausage tortellini soup brings Italian comfort to cold winter nights. Hearty ingredients merge in a bowl that warms hearts and satisfies deep hunger for rich, soul-soothing flavors you’ll savor with each comforting spoonful.
Ingredients
Scale
Protein:
- 1 pound (454 grams) Italian sausage, casing removed
Vegetables:
- 3 cups (450 grams) butternut squash, peeled and cubed
- 1 small onion, diced
- 3 cloves garlic, minced
Liquid and Seasonings:
- 4 cups (960 milliliters) chicken broth
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup (120 milliliters) heavy cream
- 1 package (9 ounces/255 grams) cheese tortellini
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Sizzle the sausage in olive oil over medium heat in a large pot, methodically breaking it down into crumbly pieces until golden brown and fully cooked.
- Introduce diced onions and minced garlic to the pot, sautéing until the onions become translucent and aromatic, approximately 3 minutes.
- Pour chicken broth into the pot, escalating the heat to create a rapid boil. Incorporate butternut squash, thyme, sage, and red pepper flakes, then reduce temperature to a gentle simmer for 15-20 minutes until squash reaches a tender consistency.
- Transform the soup’s texture using a hand blender, pulverizing the mixture until completely smooth. Alternatively, carefully transfer contents to a standard blender and process in controlled batches.
- Introduce heavy cream and tortellini, allowing them to meld together at a moderate temperature. Cook for 5-7 minutes, ensuring tortellini become perfectly tender and absorb the surrounding flavors.
- Calibrate the soup’s taste profile by seasoning with salt and pepper. Optional: Sprinkle freshly chopped parsley across the surface for a vibrant finishing touch.
Notes
- Swap meat sausage with plant-based alternatives for vegetarian guests, ensuring they enjoy the rich, hearty flavors without compromising dietary preferences.
- Consider using gluten-free tortellini to accommodate individuals with gluten sensitivities, maintaining the soup’s comforting texture and taste.
- Reduce cream quantity or substitute with coconut milk for a lighter, dairy-free version that still delivers a luxurious, velvety consistency.
- Enhance nutritional value by adding extra vegetables like kale or spinach, boosting the soup’s vitamin content and creating more complex flavor layers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 397
- Sugar: 3 g
- Sodium: 872 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 76 mg