Our Family’s Favorite Sausage, Squash, and Tortellini Soup
Ingredients:
- 2 tbsps. light olive oil
- 1 tsp salt
- Butternut Squash, 1 large or two small, roasted
- 1lb of Southwestern Chicken Sausage, or you can use mild Italian
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 cup spaghetti sauce, homemade or store-bought
- 4 -6 cups chicken stock
- 1 cup heavy whipping cream
- 3 cups spinach, fresh
- 2 cups cheese tortellini
Instructions:
Preheat oven to 375F. Cut ends off butternut squash, then cut in half. Remove the seeds and place cut-side up on baking sheet. Brush with oil and then roast for 1 hr., or until fork tender.
Remove sausage from casing and place in a large pot over medium heat. Scramble fry until it golden brown. Approximately 6-8 minutes.
Add more oil if needed, then scoop butternut squash flesh from skin into the pot with sausage. Stir in diced onion and minced garlic, continue stirring for about 5-6 minutes, or until onion has softened.
Add a cup of spaghetti sauce to the pot, stir for a few minutes until blended. Then add 4 cups of chicken stock. Bring to a boil then cover pot and simmer for 15 minutes.
After 15 minutes, add cup of heavy cream. Stir in spinach and tortellini. If you feel you need another cup of chicken stock add now. The tortellini will soak up the liquid as it sits, so add more than a cup of if you feel it’s necessary.
Serve immediately and enjoy!