Name: Butternut Sausage Tortellini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-inspired
Ingredients: 1 tablespoon olive oil; 1 pound ground mild Italian sausage; 1 medium yellow onion, diced; 1 large carrot, diced; 1 Granny Smith apple, diced; 4 cloves garlic, minced; ½ teaspoon crushed red pepper flakes; 4 to 6 cups chicken stock (adjust for desired brothiness); 1 pound diced butternut squash; 1 sprig fresh sage; ½ cup unsweetened coconut milk (or half and half); 1 pound fresh cheese tortellini; 2 cups finely chopped kale, tough stems removed; Fine sea salt and freshly ground black pepper, to taste; Toppings: grated Parmesan cheese and finely chopped fresh basil

Description

A comforting and hearty soup combining savory Italian sausage, tender butternut squash, and delicate cheese tortellini in a flavorful broth enriched with fresh sage and creamy coconut milk. Perfect for cozy dinners any time of year.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground mild Italian sausage
1 medium yellow onion, diced
1 large carrot, diced
1 Granny Smith apple, diced
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
4 to 6 cups chicken stock (adjust for desired brothiness)
1 pound diced butternut squash
1 sprig fresh sage
½ cup unsweetened coconut milk (or half and half)
1 pound fresh cheese tortellini
2 cups finely chopped kale, tough stems removed
Fine sea salt and freshly ground black pepper, to taste

Toppings: grated Parmesan cheese and finely chopped fresh basil

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Instructions

Heat olive oil in a large pot over medium heat. Add ground sausage and cook, breaking it up, until browned and cooked through. Remove sausage and set aside, leaving fat in pot.
Add diced onion, carrot, and apple to the pot and sauté until softened, about 5–7 minutes.
Stir in minced garlic and crushed red pepper flakes; cook until fragrant, about 1 minute.
Add diced butternut squash, fresh sage sprig, cooked sausage, and chicken stock. Bring to a boil, then reduce heat and simmer until squash is tender, about 15 minutes.
Remove sage sprig. Stir in coconut milk and bring soup back to a gentle simmer.
Add fresh tortellini and kale to the pot and cook until tortellini is tender and kale has wilted, about 5 minutes.
Season with salt and freshly ground black pepper to taste.
Serve hot, topped with grated Parmesan and fresh basil.

Notes

Unsweetened coconut milk adds creaminess and subtle sweetness; half and half can be used for a richer, dairy-based alternative.
Adjust crushed red pepper flakes for desired heat level.
Fresh cheese tortellini cooks quickly—watch closely to avoid overcooking.
Can substitute kale with spinach or Swiss chard.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing, Simmering
Cuisine: Italian-inspired