Tortellini Soup with Roasted Butternut Squash


italian sausage tortellini soup with roasted butternut squash

We’ve been getting glimpses of cooler weather in the morning and in the evenings lately, just enough to make me excited for soup. I’m taking off to D.C. with my littlest (almost 9 months old!) later this week and leaving my husband and three year old behind, for a little father and son time together. Preparing some go-to meals that my boys can quickly heat up for dinner will make me feel good knowing they are taken care of. A big pot of soup is always a good answer for scenarios like this.

This tortellini soup comes together in 30 minutes or less, if you have the roasted butternut squash prepped ahead of time. I like to roast the butternut squash earlier in the day, making a big batch and saving a portion of it for salads and babyfood for later in the week.


Tortellini Soup with Roasted Butternut Squash


6 cups chicken broth

2 spicy Italian chicken sausages, fully-cooked

1 cup chopped carrots

1 cup chopped butternut squash

1 medium white onion, chopped fine

2 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

4 cups cheese filled tortellini

1 zucchini, chopped

1/2 teaspoon of salt, or more to taste

pinch of red pepper flakes

1 can of diced tomatoes (16 ounce can)

Heat a large soup pot over a medium-high heat with a glug of olive oil, chopped onion, minced garlic and chopped carrots. Saute until onions are translucent. Slice pre-cooked Italian chicken sausages into 1/2 inch rounds and add to the pot. Brown both sides of sausage slices, then pour in chicken broth. Bring to a low-boil, adding can of diced tomatoes, dried basil, oregano and chili flakes. Cook for 20 minutes.

Roast chopped butternut squash (You can do this ahead of time) in the oven drizzled with olive oil, garlic powder and lightly salted at 350 degrees for 25 minutes, or until lightly golden on the bottom and with a tender bite. Remove from oven and set aside.

In a separate pot, cook tortellini (this too can be cooked ahead of time) according to package directions, drain and lightly toss with olive oil. Set aside.

Add chopped zucchini to pot of soup and cook on a low-boil for another 5 minutes, or until zucchini is still tender. Add roasted butternut squash and cooked tortellini and bring to a simmer for about 5-10 minutes minutes before serving.

Top with grated Parmesan.

Print Friendly

Post a Comment

Your email is kept private. Required fields are marked *