This hearty soup is simple enough for a weeknight, but special enough for entertaining. It’s warm and comforting filled with Italian sausage, sweet honeynut squash and kale in a rich creamy broth. Cozy flavors like nutmeg, red chili flakes and thyme give it depth and tortellini elevates it to a meal worthy bowl. Serve with parmesan, red pepper flakes and flaky salt.
Notes:
This recipe can be made almost completely in advanced- add the tortellini when you are reheating.
Play around with what ingredients you have on hand- swap out the pork sausage for turkey. Add a few handfuls of carrots in place of the squash (skip the spices in this version). Add boiled pasta in place of the tortellini- I love jovial brown rice pasta for a GF version!
Sausage, Squash and Tortellini Soup
Description
adapted from Ali Primrose of Lyke Minded
Ingredients
2 tablespoons olive oil
1 cup diced onions
4-6 cloves garlic
1-2 lbs Italian sausage
2-3 sprigs of thyme
1/4 teaspoon freshly ground nutmeg
Pinch of red chili flakes
4 cups of chicken broth
6 oz jar of tomato paste
1.5 cups (18 oz) diced tomatoes
1–2 cups peeled and diced honeynut squash
1 bunch of kale, stemmed and chopped into bite size pieces
1 cup (240ml) heavy cream
1 package of cheese or spinach tortellini
Parmesan for serving
Instructions
- Heat 1 tbsp oil, sauté the sausage until browned, 5-7 minutes. With a slotted spoon remove the sausage from the pan.
- Add the remaining olive oil and the onions cook for 5 minutes, until softened but not browned.
- Add the garlic thyme, nutmeg and chili flakes and cook for an additional 2 minutes
- Add the chicken broth, diced tomatoes , tomato paste, squash and sausage. Bring to a gently boil , then reduce the heat, cover the pot and simmer for 25-30 minutes, until the squash is tender.
- Add the cream and kale and simmer for 10 minutes, then add the tortellini and cook 5 minutes more.
Notes
This recipe can be made almost completely in advanced- add the tortellini when you are reheating.
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