Description
A comforting soup featuring Italian sausage, vibrant vegetables, and tender cheese tortellini, perfect for cozy autumn nights.
Ingredients
- 1 lb Italian sausage (casings removed)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (peeled and sliced)
- 2 cups butternut squash (peeled and cubed)
- 6 cups chicken broth
- 1 (9 oz) package cheese tortellini
- 2 cups baby spinach
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove any excess fat, if necessary.
- Add the diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot. Sauté for five minutes until the vegetables begin to soften.
- Pour in the chicken broth and add the dried thyme. Bring everything to a boil, then reduce the heat and simmer for 15 minutes or until the vegetables are tender.
- Add the cheese tortellini to the soup and cook according to the package instructions, usually 5-7 minutes, until tortellini are tender.
- Stir in the baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle soup into bowls and top with grated Parmesan cheese before serving.
Notes
For best results, allow the soup to sit for an hour before serving to enhance the flavors. Adjust seasoning and herbs to taste.
