Ingredients
Scale
- 1 lb (450 g) Italian sausage, casings removed
- 1 tablespoon (15 ml) olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups (300 g) butternut squash, peeled and cubed
- 6 cups (1.4 L) chicken broth
- 1 (9 oz) (255 g) package cheese tortellini
- 2 cups (60 g) baby spinach
- 1 teaspoon (5 g) dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, heat olive oil over medium heat until shimmering.
- Add the Italian sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- If necessary, remove excess fat from the pot.
- Stir in the onion, garlic, carrots, and butternut squash. Sauté for 5 minutes until the vegetables soften.
- Pour in the chicken broth and add thyme. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
- Add the cheese tortellini and cook according to package instructions, about 5-7 minutes, until they float to the top.
- Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper.
- Ladle soup into bowls and top each serving with grated Parmesan cheese.
Notes
This soup is versatile; feel free to swap veggies or proteins based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore