Ingredients
Sausage and Vegetables
- 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
Soup Base and Seasoning
- 6 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Pasta and Greens
- 1 (9 oz) package cheese tortellini
- 2 cups baby spinach
For Serving
- Grated Parmesan cheese
Instructions
- Brown the sausage: In a large pot, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if necessary to avoid greasiness.
- Sauté the vegetables: Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until the vegetables begin to soften, releasing their flavors.
- Simmer the soup base: Pour in the chicken broth and add dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 minutes, or until the vegetables are tender.
- Cook the tortellini: Add the cheese tortellini to the soup and cook according to the package instructions, typically 5-7 minutes, until the pasta is tender and cooked through.
- Add spinach and season: Stir in the baby spinach and cook for 1-2 minutes until wilted. Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top each serving with grated Parmesan cheese for added richness and flavor.
Notes
- You can substitute Italian sausage with turkey sausage for a leaner option.
- If you prefer a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- For extra depth of flavor, add a splash of white wine when sautéing the vegetables.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding tortellini last prevents them from overcooking and becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian