Butternut Squash, Sausage, And Tortelloni Soup

Name: Butternut Squash, Sausage, And Tortelloni Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash; 1 Tablespoon Olive Oil; 2 heads Garlic; 1 pound Italian Sausage, Hot Or Mild; 1 package (8 Oz. Size) Cheese Tortelloni; 1/2 teaspoons Dried Basil; 1/4 teaspoons Dried Oregano; 1/8 teaspoons Dried Thyme; 2 cups Homemade, Or Low-sodium Chicken Broth; 3 cups Baby Spinach; 1 cup Heavy Cream; Salt And Pepper, to taste; Freshly Grated Parmesan Cheese For Serving

Servings: persons

1 whole Butternut Squash
1 Tablespoon Olive Oil
2 heads Garlic
1 pound Italian Sausage, Hot Or Mild
1 package (8 Oz. Size) Cheese Tortelloni
1/2 teaspoons Dried Basil
1/4 teaspoons Dried Oregano
1/8 teaspoons Dried Thyme
2 cups Homemade, Or Low-sodium Chicken Broth
3 cups Baby Spinach
1 cup Heavy Cream
Salt And Pepper, to taste
Freshly Grated Parmesan Cheese For Serving

1
Preheat oven to 400u00b0F.
2
Cut butternut squash in half lengthwise and scoop out seeds and stringy bits. Pour olive oil in the cavity of each squash half. Slice top off the heads of garlic. Place each one, cut side down, in one of the squash cavities.
3
Place squash and garlic, cut side up, in a large rimmed roasting pan. Pour about 2 cups of water in the bottom of the pan. Bake in preheated oven until squash is fork tender, about 60-70 minutes. Remove from oven, pull garlic heads out of the squash, and allow to cool for a few minutes.
4
Meanwhile, as squash is baking, brown and crumble sausage in a large soup pot. Remove to a plate.
5
Bring a medium pot of water to a boil. Cook tortelloni according to package instructions. Remove with a slotted spoon to a plate.
6
When squash has cooled a bit, scoop out the flesh into the now-empty soup pot. Squeeze out cloves of garlic into the pot as well. Add basil, oregano, thyme, and chicken broth. Heat until warm. Puree with a stick blender until completely smooth.
7
Heat until nearly boiling. Add spinach, cover, and cook for 2 minutes. Remove from heat and add cream, sausage, and tortelloni. Give it a good stir. Taste and add salt and pepper if needed.
8
Serve hot with freshly grated Parmesan cheese.

1419

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Butternut Squash, 1 Tablespoon Olive Oil, 2 heads Garlic, 1 pound Italian Sausage, Hot Or Mild, and more.

Yes, Butternut Squash, Sausage, And Tortelloni Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!