Description

This hearty Sausage Tortellini Soup combines savory Italian sausage, tender vegetables, and cheesy tortellini in a flavorful broth, perfect for a comforting meal on chilly days. The addition of butternut squash and spinach adds a nutritious boost, making this soup both delicious and satisfying.

Ingredients

Soup Base

1 tbsp vegetable oil
1 lb ground Italian sausage
2 large carrots, peeled and cut
2 stalks celery, sliced
1 onion, diced
2 cloves garlic, minced
2 cups butternut squash, cubed
14 oz can diced tomatoes, with juice
6 cups chicken broth
1 tbsp thyme
1 tbsp oregano
1 tbsp pepper

Pasta and Greens

1 (9 oz) bag tortellini
1 1/2 cups spinach

Optional Garnishes

Grated Parmesan cheese
Fresh parsley

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Instructions

Cook the Sausage: Heat the vegetable oil in a large pot over medium-high heat. Add the ground Italian sausage and cook for 5-7 minutes, breaking it up as it browns and develops crispy edges.
Sauté the Vegetables: Add the carrots, celery, onion, garlic, and butternut squash to the pot. Sauté for 3-5 minutes until the vegetables start to soften and become fragrant.
Add Broth and Seasonings: Pour in the chicken broth and the canned diced tomatoes with their juice. Stir in thyme, oregano, and pepper. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes.
Cook the Tortellini: Add the tortellini to the simmering soup and cook for 5-6 minutes, or until the tortellini are tender and plump.
Add Spinach: Turn off the heat and stir in the spinach. Allow it to wilt in the warm broth for a few minutes.
Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired. Serve warm for a cozy, flavorful meal.

Notes

You can use mild or spicy Italian sausage according to your preference.
If fresh spinach is unavailable, frozen spinach can be used; just thaw and drain excess water before adding.
For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Add crushed red pepper flakes for extra heat if desired.