Description
Warm, golden broth envelops tender cubes of squash and savory sausage, while cheese-filled tortellini swirl with wilted spinach and a touch of cream. The aroma of thyme and garlic invites you to dive into each comforting spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 4 cups chicken broth
- 1 cup water
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 ounces refrigerated cheese tortellini
- 2 cups baby spinach
- 1/2 cup heavy cream or half-and-half (optional)
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add Italian sausage and cook, breaking up with a spoon, until browned.
- Add diced onion and cook until soft, about 5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add butternut squash, chicken broth, water, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until squash is tender, about 15 minutes.
- Use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Stir in tortellini and simmer according to package instructions, about 5 minutes.
- Add baby spinach and heavy cream, if using, and cook until spinach is wilted.
- Ladle soup into bowls and top with grated Parmesan cheese.
Notes
- You can substitute ground turkey sausage for a lighter option.
- For a spicier kick, use hot Italian sausage or add red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- The optional cream adds richness but can be omitted for a lighter soup.