Cozy Butternut Squash Sausage Tortellini Soup
A warm and comforting soup filled with savory sausage, tender tortellini, and the sweetness of roasted butternut squash, perfect for fall.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 1 pound sausage (Italian sausage works beautifully)
- 10 oz refrigerated cheese tortellini
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- to taste salt and pepper
- for garnish fresh parsley optional
Instructions
Preparation
- Start by peeling and dicing your butternut squash into small cubes.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and the onions are translucent, about 3-4 minutes.
- Add the sausage to the pot, breaking it up with a spoon as it cooks. Allow it to brown for about 5-7 minutes.
- Pour in the chicken or vegetable broth along with the diced butternut squash. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the squash is tender.
- Once the squash is soft, use an immersion blender to puree the soup until smooth, or transfer it to a blender with caution.
- Stir in the cheese tortellini and heavy cream. Let it cook for another 4-5 minutes until the tortellini is heated through and tender.
- Taste and season with salt and pepper as needed. Ladle into bowls and top with fresh parsley if desired.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, warm in a pot or microwave.