Description
A cozy, creamy soup bursting with the natural sweetness of butternut squash and tart apple, savory Italian sausage, tender tortellini, and fresh greens. Perfect for chilly days, this comforting bowl balances sweet and savory with a touch of heat and fresh herbs.
Ingredients
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1 lb Italian sausage (spicy, mild, or sweet, your choice)
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1 small butternut squash, peeled and diced (or 3 cups store-bought diced)
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1 small yellow onion, diced
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2 medium carrots, diced
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3 cloves garlic, minced
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1 tart Granny Smith apple, peeled and diced
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4 cups chicken or vegetable stock
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1 cup fresh cheese tortellini (or your preferred filling)
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2 cups chopped fresh kale or baby spinach
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1/2 cup cream, half and half, or unsweetened coconut milk
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1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
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1/4 teaspoon crushed red pepper flakes (optional)
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Salt and black pepper, to taste
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Freshly grated Parmesan cheese, for garnish
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Fresh basil, finely chopped, for garnish
Instructions
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Cook sausage: In a large pot over medium heat, brown the Italian sausage, breaking it into crumbles until cooked through. Remove and set aside, leaving drippings in the pot.
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Sauté aromatics: Add onion, carrot, and garlic to the pot. Cook until softened and fragrant, about 5 minutes.
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Add squash and apple: Stir in the diced butternut squash and apple. Cook for another 3 minutes.
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Add stock and seasonings: Pour in the chicken or vegetable stock. Add fresh sage, crushed red pepper flakes, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until squash is tender, about 15 minutes.
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Blend (optional): For a creamier texture, partially purée the soup with an immersion blender, leaving some chunks for texture.
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Add tortellini and greens: Stir in tortellini and cook until tender (about 3–5 minutes). Add chopped kale or spinach and cook until wilted.
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Add cream: Stir in the cream, half and half, or coconut milk. Adjust seasoning if needed.
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Serve: Ladle soup into bowls and garnish with freshly grated Parmesan and chopped basil.
Notes
Use mild or sweet Italian sausage for a gentler flavor.
Frozen butternut squash is a great shortcut.
Tortellini cooks quickly—add near the end to avoid overcooking.
Coconut milk gives a dairy-free creaminess; half and half or cream adds richness.
For extra heat, increase crushed red pepper flakes or add a dash of cayenne.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Keywords: butternut squash soup, sausage soup, tortellini soup, creamy soup, fall recipe