Description
Hearty butternut sausage tortellini soup blends robust Italian flavors with comforting autumn ingredients. Seasonal ingredients and rich textures create a memorable meal that satisfies deep hunger and warms souls completely.
Ingredients
Scale
- 1 lb (454 g) Italian sausage, casings removed
- 1 lb (454 g) butternut squash, cubed
- 1 lb (454 g) cheese tortellini
- 4 oz (113 g) baby spinach
- 1 large apple, peeled, cored, and diced
- 1 onion, diced
- 2 cloves garlic, chopped
- 4 cups (960 ml) chicken broth
- ½ cup (120 ml) heavy cream
- ¼ cup (25 g) Parmigiano Reggiano, grated
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) thyme, chopped
- 2 tbsps (30 ml) sage, thinly sliced
- 1 pinch red pepper flakes
- 1 pinch cinnamon
- Salt and pepper to taste
Instructions
- Sear Sausage: Crumble Italian sausage in a large saucepan over medium-high heat, browning thoroughly until crisp and fully rendered, approximately 8-10 minutes. Transfer cooked meat to a separate plate.
- Aromatic Base: Sauté diced onions until translucent, then introduce minced garlic, red pepper flakes, thyme, and sage. Quickly stir to release herbal essences, allowing ingredients to bloom for 60 seconds.
- Vegetable Infusion: Pour chicken broth into the pan, adding cubed butternut squash and diced apple. Sprinkle cinnamon for depth. Escalate to boiling, then reduce to a gentle simmer, allowing vegetables to tenderize for 15 minutes.
- Texture Transformation: Puree the soup using an immersion blender until achieving a silky, uniform consistency without lumps. Return to pan and carefully add cheese tortellini, cooking until pasta reaches perfect al dente texture.
- Creamy Finish: Reduce heat and incorporate heavy cream. Grate Parmigiano Reggiano directly into the soup, stirring until cheese melts completely. Fold in fresh baby spinach, allowing leaves to wilt. Reintroduce reserved sausage, mixing thoroughly.
- Final Flourish: Adjust seasoning with salt and freshly cracked black pepper. Ladle into warm bowls and serve immediately with a garnish of additional herbs if desired.
Notes
- Sausage Selection: Choose high-quality Italian sausage with robust flavor for maximum taste impact.
- Blending Technique: Use caution when blending hot soup to prevent potential kitchen accidents and ensure smooth consistency.
- Cheese Melting Tip: Grate Parmigiano Reggiano fresh for optimal flavor and smoother melting into the soup.
- Spinach Freshness: Add spinach at the very end to preserve its vibrant color and nutritional value, preventing overcooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 480
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg