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A bowl of creamy butternut squash soup with sausage and cheese tortellini

Amazing Butternut Squash Sausage Tortellini Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 485 kcal

Ingredients
  

  • 1 pound Italian sausage, mild or spicy
  • 1 large onion , diced
  • 3 cloves garlic , minced
  • 4 cups butternut squash, peeled and cubed into 1/2-inch pieces
  • 6 cups low -sodium chicken broth
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 9 ounces refrigerated cheese tortellini
  • 2 cups fresh kale, stems removed and chopped
  • 1/2 cup heavy cream
  • Salt and black pepper to taste

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot, cook the Italian sausage over medium-high heat until browned, breaking it into small crumbles.
  • Drain all but 1 tablespoon of the fat from the pot.
  • Add the diced onion to the pot and sauté for 5 minutes until softened and translucent.
  • Stir in the minced garlic, sage, thyme, and red pepper flakes, cooking for 1 minute until fragrant.
  • Add the cubed butternut squash and chicken broth to the pot. Bring the mixture to a boil.
  • Reduce heat to medium-low and simmer for 12 to 15 minutes, or until the butternut squash is fork-tender.
  • Add the refrigerated cheese tortellini to the pot and cook according to package directions, typically 3 to 5 minutes.
  • Stir in the chopped kale and heavy cream. Cook for 2 minutes until the kale is wilted and the soup is heated through.
  • Season with salt and black pepper to taste and serve immediately.