Butternut Sausage Tortellini Soup

Butternut Sausage Tortellini Soup

A warming butternut squash and apple tortellini soup with sausage, spinach and parmesan!

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ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed (omit for vegetarian)
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 pinch red pepper flakes (optional)
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dry thyme)
• 2 tablespoons sage, thinly sliced (or 1 teaspoon dry sage)
• 4 cups chicken broth (or vegetable broth)
• 1 pound butternut squash, cubed*
• 1 large apple (or pear), peeled, cored and diced
• 1 pinch cinnamon (optional)
• 1 pound cheese tortellini (gluten free for gluten free)
• 1/2 cup heavy cream (or coconut milk)
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 4 ounces baby spinach
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium-high heat, add the sausage and cook, breaking it apart as it cooks, until cooked through, about 8-10 minutes, before setting aside.
2. Add the onion and cook until tender, about 5-7 minutes.
3. Add the garlic, red pepper flakes, thyme, and sage, and cook until fragrant, about a minute.
4. Add the broth, butternut, apple, and cinnamon, bring to a boil, reduce the heat and simmer until tender, about 15 minutes, before pureeing with a stick blender or in a blender or food processor.
5. Add the tortellini and cook until tender, about 5 minutes.
6. Reduce the heat to medium-low, add the cream and cheese, mix and cook until the cheese has melted, about 2-3 minutes.
7. Mix in the baby spinach and let it wilt before mixing in the sausage.
8. Season with salt and pepper to taste and enjoy!

Nutrition Facts: Calories 596, Fat 37g (Saturated 15g, Trans 0.2g), Cholesterol 115mg, Sodium 1059mg, Carbs 62g (Fiber 5g, Sugars 11g), Protein 29g

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