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Butternut squash is not just a visually appealing ingredient; it is also packed with nutritional benefits. This winter squash is an excellent source of vitamins A and C, both of which are crucial for maintaining a healthy immune system, especially during the colder months. Additionally, it contains fiber, potassium, and antioxidants, which contribute to overall health and well-being.

One-Pot Butternut Squash and Sausage Tortellini Soup Recipe

Warm up this autumn with a cozy bowl of Butternut Squash & Sausage Tortellini Soup. This delightful dish combines savory Italian sausage, naturally sweet butternut squash, and tender tortellini for a hearty meal that's both comforting and nourishing. Packed with nutrients and bursting with flavor, this soup is perfect for chilly evenings or gatherings with friends. Discover step-by-step instructions on crafting this delicious recipe and savor the tastes of fall in every spoonful.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 pound Italian sausage (sweet or spicy, casings removed)

4 cups butternut squash, peeled and cubed

6 cups vegetable or chicken broth

1 can (15 oz) diced tomatoes, drained

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

9 ounces refrigerated cheese tortellini

2 cups fresh spinach

Salt and pepper, to taste

½ cup grated Parmesan cheese (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they are softened and fragrant, about 3-4 minutes.

    Brown the Sausage: Add the Italian sausage to the pot. Use a wooden spoon to break it into smaller pieces and cook until browned, about 5-7 minutes. Ensure it is no longer pink.

      Add Butternut Squash: Stir in the cubed butternut squash, allowing it to mingle with the sausage and aromatics for about 2-3 minutes.

        Build the Soup Base: Pour in the broth and add the drained diced tomatoes, dried thyme, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a gentle boil.

          Simmer: Once boiling, reduce the heat to a simmer and cover the pot. Allow it to cook for 15-20 minutes, or until the butternut squash is tender.

            Cook the Tortellini: Add the cheese tortellini to the pot and cook according to package instructions, usually about 3-5 minutes.

              Add Greens: Just before serving, stir in the fresh spinach and let it wilt for a minute in the hot soup.

                Serve Up: Taste the soup and adjust seasonings if necessary. Ladle the soup into bowls, garnish with grated Parmesan cheese and fresh parsley for a pop of color.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 6 servings