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Fall is a time that celebrates bountiful harvests, and butternut squash is one of the stars of the season. Its sweet, nutty flavor and creamy texture make it an ideal ingredient for soups, stews, and casseroles. Rich in vitamins A and C, dietary fiber, and antioxidants, butternut squash not only adds a delicious taste but also packs a nutritious punch. Utilizing seasonal ingredients like butternut squash in your cooking not only enhances the flavor of your dishes but also supports local farmers and promotes sustainable eating.

One-Pot Butternut Squash and Sausage Tortellini Soup Recipe

Experience the comforting flavors of fall with our One-Pot Butternut Squash and Sausage Tortellini Soup. This cozy dish features creamy butternut squash, savory Italian sausage, and tender tortellini, all cooked together for a delightful one-pot meal that’s perfect for busy weeknights. Packed with seasonal ingredients and nutrients, it’s not just easy to make but also incredibly satisfying. Warm your soul with this heartwarming soup that encapsulates the essence of autumn cooking!
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Ingredients
  

1 medium butternut squash, peeled and diced (about 4 cups)

1 lb Italian sausage (sweet or spicy based on your preference)

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 can (15 oz) diced tomatoes, undrained

1 package (9 oz) refrigerated cheese tortellini

2 cups kale or spinach, torn into pieces

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp red pepper flakes (optional, for heat)

Salt and pepper to taste

1 tablespoon olive oil

Freshly grated Parmesan cheese for serving

Fresh parsley or basil for garnish

Instructions
 

Sauté the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes. Remove sausage from the pot and set aside. Drain excess grease if necessary.

    Cook the Veggies: In the same pot, add the diced onion. Sauté until it becomes translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

      Add Butternut Squash: Stir in the diced butternut squash and cook for 5-7 minutes, allowing it to soften slightly.

        Combine Ingredients: Pour in the chicken or vegetable broth and add the can of diced tomatoes (including the juice). Season with thyme, rosemary, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil.

          Simmer: Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the butternut squash is tender.

            Add Tortellini: Add the cheese tortellini to the pot and let it cook according to the package instructions, typically about 3-5 minutes, or until the tortellini floats to the surface.

              Final Touch: Stir in the kale or spinach and let it wilt for about 2 minutes. Return the cooked sausage to the pot and heat through.

                Serve: Ladle the soup into bowls, garnish with freshly grated Parmesan cheese and chopped parsley or basil. Enjoy warm!

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6-8