Description
This cozy and flavorful soup is the perfect comfort food for fall and winter. Creamy butternut squash, savory Italian sausage, cheesy tortellini, and a hint of sweetness from apples come together in a rich, velvety broth. A one-pot wonder that’s hearty, wholesome, and sure to warm you up!
Ingredients
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1 lb Italian sausage (mild, spicy, or sweet)
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1 small yellow onion, chopped
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2–3 garlic cloves, minced
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3 cups cubed butternut squash (fresh or frozen)
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1 medium Granny Smith apple, peeled and diced
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4–5 cups chicken or vegetable stock
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9–10 oz fresh cheese tortellini
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1–2 cups chopped kale or baby spinach
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½ cup heavy cream or unsweetened coconut milk
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1 tsp fresh sage (or ½ tsp dried)
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¼ tsp crushed red pepper flakes (optional)
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Salt and pepper, to taste
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Toppings: grated Parmesan and chopped fresh basil or parsley
Instructions
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In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add sausage, onion, garlic, and sage. Cook until sausage is browned and onion is soft (about 8–10 minutes). Drain excess fat.
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Add butternut squash, apple, and crushed red pepper flakes. Sauté for 2–3 minutes.
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Pour in the stock. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, or until the squash is fork-tender.
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Stir in cream (or coconut milk) and tortellini. Cook for 3–5 minutes, until the tortellini is cooked through.
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Add kale or spinach and stir until wilted, about 1–2 minutes. Season with salt and pepper to taste.
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Serve hot, topped with grated Parmesan and fresh herbs if desired.
Notes
Swap coconut milk for cream to make it dairy-free.
Use pre-diced or frozen squash for a faster prep time.
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For meal prep, cook the tortellini separately and add when reheating to avoid softening.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: American
Keywords: butternut soup, tortellini soup, sausage soup, fall soup, creamy soup