Creamy Sausage and Tortellini Soup (Recipe for Printing)

A hearty Italian soup combining sausage, cheese tortellini, butternut squash and spinach in a flavorful savory broth.

# What You’ll Need:

→ Main Ingredients

01 - 450g Italian sausage (mild or spicy, casings removed)
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 3 garlic cloves, minced
05 - 2 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 1 cup diced butternut squash (fresh or frozen)
08 - 1 (400g) can diced tomatoes, undrained
09 - 1.5 liters low-sodium chicken broth
10 - 1 teaspoon dried oregano
11 - ½ teaspoon dried thyme
12 - 1 teaspoon kosher salt (plus more to taste)
13 - ½ teaspoon black pepper
14 - 250g refrigerated cheese tortellini
15 - 2 cups baby spinach, roughly chopped

→ For Serving

16 - Freshly grated Parmesan cheese
17 - Fresh basil or parsley, chopped (optional)

# Steps to Prepare:

01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook for 5-6 minutes until browned. Stir in the onion, garlic, carrots, celery, and butternut squash. Sauté for 6-8 minutes, until the vegetables are softened and fragrant.
02 - Pour in the diced tomatoes with their juice and chicken broth. Stir in oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavors and soften vegetables completely.
03 - Add the cheese tortellini to the simmering soup and cook uncovered for 5-7 minutes, or until tortellini are tender and cooked through. If using frozen tortellini, add 2-3 extra minutes to the cooking time.
04 - Stir in baby spinach and cook for 2 minutes, just until wilted. Taste and adjust seasoning with additional salt and pepper as needed.
05 - Ladle soup into warm bowls. Top with a generous sprinkle of fresh Parmesan cheese and garnish with chopped basil or parsley if desired. Serve immediately while hot.

# Helpful Advice:

01 - For a creamier texture, stir in ½ cup heavy cream at the end of cooking.
02 - This soup tastes even better the next day after flavors have melded together.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

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