Sausage Tortellini Soup
A warm and inviting dish that combines ground Italian sausage, tender tortellini, and vibrant vegetables for a comforting meal, perfect for busy weeknights or leisurely weekends.
Ingredients
For the soup
- 1 tbsp vegetable oil
- 1 lb ground Italian sausage (halal) Use high-quality sausage for the best flavor.
- 2 large carrots, peeled and cut into bite-sized pieces
- 2 stalks celery, sliced
- 1 medium onion, diced Fragrant and aromatic.
- 2 cloves garlic, minced For that savory kick.
- 2 cups butternut squash, cubed Adds a sweet, earthy flavor.
- 14 oz can diced tomatoes (do not drain) Vibrant and rich.
- 6 cups chicken broth For a nourishing base.
- 1 tbsp thyme, fresh Adds freshness.
- 1 tbsp oregano Fragrant and warm.
- 1 tbsp pepper A hint of heat.
- 1 bag tortellini (9 oz) Delightful and tender.
- 1.5 cups spinach, fresh Nutritious and vibrant.
Instructions
Preparation
- Prepare your ingredients by chopping the vegetables and measuring the broth and seasonings.
- Heat the oil in a large pot over medium heat.
Cooking
- Add the ground Italian sausage to the pot and cook for about 5-7 minutes, breaking it apart until it’s no longer pink.
- Add the diced onion, minced garlic, carrots, and celery. Cook for another 5 minutes until the onion is translucent.
- Incorporate the cubed butternut squash, diced tomatoes (with juices), chicken broth, thyme, oregano, and pepper. Stir and bring to a gentle boil.
- Once boiling, reduce heat and cover the pot, letting it simmer for 20-30 minutes until the squash is tender.
- Gently stir in the tortellini and spinach, cooking for an additional 5-7 minutes.
- Taste and adjust seasoning as needed.
- Serve the soup warm, garnished with freshly grated parmesan or herbs if desired.
Notes
This soup is perfect for various occasions. Serve alongside crusty bread or a fresh garden salad. Can be made ahead and stored for up to 3 days in the refrigerator or frozen.