Squash Sausage Soup (Printable Version)
A warm bowl filled with butternut squash, Italian sausage, and tortellini swimming in a rich broth.
# Ingredients You'll Need:
→ Veggies
01 -
2 cups fresh spinach
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 medium butternut squash, peeled and chopped
→ Meat
05 -
454 g Italian sausage, spicy or sweet
→ Pasta
06 -
227 g cheese tortellini, fresh or frozen
→ Liquids
07 -
2 tbsp olive oil
08 -
946 ml low-sodium vegetable broth
→ Seasonings
09 -
Pepper, to your liking
10 -
Salt, to your liking
# Detailed Preparation Steps:
01 -
Start by warming olive oil in a big pot on medium. Toss in the chopped onion and let it soften for about 5 minutes. Add the garlic and keep cooking for a minute until you can really smell it.
02 -
Throw in the Italian sausage and break it up with your spatula. Let it brown well, which should take around 7 minutes.
03 -
Mix in the butternut squash chunks with the veggie broth. Bring everything to a slow boil and let it cook for 15 minutes or until the squash feels soft.
04 -
Drop the cheese tortellini in and cook following the package directions, usually about 5 minutes.
05 -
Stir fresh spinach in last and cook for 2 minutes until it wilts. Turn off the heat then.
06 -
Serve the soup in bowls. Top with cracked pepper or some grated Parmesan if you want.
# Helpful Tips:
01 -
Skip the sausage and just use veggie broth if you want to keep it meat-free. You can add cannellini beans for some extra protein.
02 -
Try sprinkling fresh herbs like sage or parsley on top for a flavor boost.
03 -
Feel free to add more broth if you'd like your soup thinner or less if you prefer it thicker.