Ingredients
Scale
- 1 pound Ground sweet Italian chicken sausage
- To taste Kosher salt
- To taste Black pepper
- 1 tablespoon Olive oil
- 1 Sweet onion, diced
- 4 Garlic cloves, minced
- 2 ½ cups Butternut squash, peeled and cubed
- 1 tablespoon Tomato paste
- 14 ounces Diced fire-roasted tomatoes
- 1 Parmesan rind
- 4 to 5 cups Chicken stock (low sodium)
- ¾ cup Heavy cream
- 3 cups Chopped kale or spinach
- 10 ounces Refrigerated cheese tortellini
- As needed Parmesan cheese for garnish
- To taste Crushed red pepper flakes for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced sweet onion and sauté until translucent. Incorporate the minced garlic and cook for an additional minute until fragrant.
- Add the ground sausage to the pot, breaking it up with a wooden spoon. Cook until browned. Then stir in the butternut squash and sprinkle with salt and pepper. Add the tomato paste and diced fire-roasted tomatoes, mixing well.
- Pour in the chicken stock and add the parmesan rind. Bring the mixture to a simmer and let it cook for about 20 minutes, or until the squash is tender.
- Stir in the heavy cream and chopped greens. Add the tortellini and cook until they are tender. Taste and adjust seasoning if necessary.
Notes
Cut your butternut squash into half-inch cubes to ensure they cook evenly. Don’t toss your parmesan rinds; keep them to add deep flavor. If meal prepping, cook the tortellini separately to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg
Keywords: butternut squash soup, tortellini soup, family dinner, Italian soup, comfort food, cozy meal