Description
Indulge in the cozy comforts of autumn with this creamy butternut squash and sausage soup, a delightful addition to your Fall Dinner Recipes. This rich and satisfying dish features a harmonious blend of butternut squash, savory Italian sausage, and tender cheese tortellini, making it perfect for warming up on cool evenings. Quick to prepare in just 45 minutes, it’s ideal for both weeknight meals and special gatherings. Whether served as a starter or main course, this soup pairs wonderfully with crusty bread or a fresh salad. With its nutritious ingredients and comforting flavors, it’s bound to become a seasonal favorite that you’ll cherish.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (casing removed)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 3 cups butternut squash (peeled and cubed)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- 9 oz cheese tortellini
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon.
- Add diced onion and minced garlic; sauté until the onion is translucent, about 3 minutes.
- Pour in chicken broth and bring to a boil. Stir in cubed butternut squash, thyme, sage, and crushed red pepper flakes. Reduce heat to simmer for about 15-20 minutes until the squash is tender.
- Blend the soup until smooth using a hand blender or traditional blender.
- Stir in heavy cream and cheese tortellini; cook for an additional 5-7 minutes until the tortellini are tender.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 830mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: To make this soup vegetarian, substitute sausage with plant-based alternatives and use vegetable broth. For added spice, include more crushed red pepper flakes or serve with fresh chili peppers on the side.