Sausage Butternut Squash Tortellini Soup
Packed with flavorful sausage, tender butternut squash, and cheese-filled tortellini, this butternut squash tortellini soup is incredibly cozy and the easiest soup to whip up on a weeknight!
Servings 6 servings
Calories 490kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 lb Italian sausage
- 1 medium yellow onion, finely diced
- 3 medium cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 3 tablespoons all-purpose flour
- 2 cups butternut squash, cut into 1/2-in cubes
- 5 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup 2% or skim milk
- 10 oz cheese-filled tortellini
- 2 cups baby spinach
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a Dutch oven or medium pot over medium-high heat and swirl to coat bottom. Add sausage and onion and saute several minutes until sausage is no longer pink and onion is tender. Drain grease and discard.
- Add garlic, thyme, and flour to sausage/onion mixture and cook an additional 1-2 minutes until fragrant. Add butternut squash, chicken broth, heavy cream, and milk to pot and bring to a simmer over medium-high heat.
- Reduce heat to medium-low and let cook 10-15 minutes until butternut squash is almost tender.
- Add tortellini and spinach to pot and stir well. Allow to cook 2-3 minutes until tortellini is tender. Remove soup from heat, season with salt and pepper to taste and serve warm. Enjoy!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days.
Nutrition
Serving: 12oz | Calories: 490kcal | Carbohydrates: 32.2g | Protein: 27g | Fat: 27.9g | Saturated Fat: 10.9g | Cholesterol: 83mg | Sodium: 1606mg | Potassium: 692mg | Fiber: 3.5g | Sugar: 5.2g | Calcium: 171mg | Iron: 4mg