Ingredients
Meat and Dairy
- ½ lb Italian sausage
- ½ cup cream
Vegetables
- 2 cups butternut squash, cubed
- 1 cup spinach
Dry and Broth
- 1 cup cheese tortellini
- 4 cups chicken broth
Condiments and Oils
- 1 tbsp olive oil
- Salt & pepper, to taste
Instructions
- Brown the sausage: Heat olive oil in a large skillet or pot over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it apart with a spoon. Drain any excess fat from the pan.
- Simmer the butternut squash: Add the cubed butternut squash and chicken broth to the pot. Bring to a simmer and cook until the squash is tender, about 15 minutes.
- Cook the tortellini: Stir in the cheese tortellini and continue to cook for 5 to 6 minutes, until the tortellini are cooked al dente.
- Add greens and cream: Stir in the fresh spinach and cream. Cook just until the spinach wilts and the soup is heated through. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and enjoy warm, savoring the comforting blend of flavors.
Notes
- Substitute kale for spinach for a heartier texture.
- For a vegetarian version, replace sausage with plant-based sausage or mushrooms and use vegetable broth.
- Use fresh tortellini for best texture, but frozen or refrigerated is fine.
- Adjust cream quantity to your preferred level of richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
