Butternut Squash, Sausage and Tortellini Soup at home
- Yield 6
- Prep 15 minutes
- Cook 45 minutes
Butternut Squash, Sausage and Tortellini Soup at home is a soup recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 pound ground mild Italian sausage
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 1 Granny smith apple, diced
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 4 to 6 cups chicken stock (use more if you’d like a brothier soup)
- 1 pound diced butternut squash
- 1 sprig fresh sage
- 1/2 cup unsweetened coconut milk (or half and half)
- 1 pound (16 ounces) fresh cheese tortellini
- 2 cups finely-chopped kale, tough stems removed
- fine sea salt and freshly-ground black pepper
- toppings: Parmesan and finely-chopped fresh basil
Method
Brown the sausage. Warm the oil in a large stockpot over medium-a hot burner. Tip in the sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Take a slotted spoon to move the cooked sausage to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is no grease remaining, add 1 more tablespoon olive oil.)
Sauté the veggies. Tip in the onion, carrot and apple to the pot. Sauté for 7 minutes, stirring occasionally, until softened. Tip in the garlic and crushed red pepper flakes and sauté, stirring frequently, for 2 minutes.
Let it bubble gently. Tip in the chicken stock, butternut squash, sage and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Lower heat to medium-low (or whatever temperature is needed to maintain a low let it bubble gently), cover, and let it bubble gently for 20 minutes or until the squash and carrots are completely soft.
Purée. Lift and discard the sage. Tip in the coconut milk. Take an immersion blender to purée the soup until smooth.
Finish. Tip in the cooked sausage, tortellini and kale to the soup and stir to combine. Let it bubble gently for 3-4 minutes or until the tortellini are al dente. Taste and season the soup with salt and pepper as needed.
Plate Plate warm, garnished with your desired toppings, and enjoy!
