This delicious and creamy Pioneer Woman Butternut Squash, Sausage, and Tortelloni Soup is the perfect comforting meal for chilly nights. It’s quick, easy, and packed with flavors. With simple ingredients like sausage, squash, and spinach, it’s a flexible dish you can customize based on what you have in your kitchen. Enjoy a hot, hearty bowl!
Ingredients Needed
- 1 whole Butternut Squash
- 1 Tbsp. Olive Oil
- 2 heads Garlic
- 1 lb. Italian Sausage, Hot or Mild
- 1 package (8 oz.) Cheese Tortelloni
- 1/2 tsp. Dried Basil
- 1/4 tsp. Dried Oregano
- 1/8 tsp. Dried Thyme
- 2 cups Homemade or Low-sodium Chicken Broth
- 3 cups Baby Spinach
- 1 cup Heavy Cream
- Salt and Pepper, to taste
- Freshly Grated Parmesan Cheese for Serving
How To Make Butternut Squash, Sausage, and Tortelloni Soup
- Preheat the Oven: Preheat your oven to 400ºF.
- Prepare the Squash and Garlic: Cut the butternut squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle olive oil in the cavity of each squash half. Slice the tops off the garlic heads and place each one, cut side down, in one of the squash cavities.
- Roast the Squash and Garlic: Place the squash and garlic (cut side up) in a large rimmed roasting pan. Add about 2 cups of water to the pan and roast in the preheated oven for 60-70 minutes until the squash is fork-tender. Remove from the oven and let cool for a few minutes, then pull out the garlic heads.
- Cook the Sausage: While the squash bakes, brown and crumble the sausage in a large soup pot. Once browned, transfer it to a plate.
- Cook the Tortelloni: Bring a medium pot of water to a boil and cook the tortelloni according to package instructions. Once cooked, remove with a slotted spoon and set aside on a plate.
- Scoop the Squash Flesh and Garlic: Once the squash has cooled slightly, scoop the flesh into the soup pot. Squeeze out the roasted garlic cloves into the pot as well.
- Add Herbs and Broth: Stir in the basil, oregano, thyme, and chicken broth. Heat the mixture until it’s warm, then puree it with a stick blender until smooth.
- Finish the Soup: Heat the soup until nearly boiling, then add the spinach. Cover and cook for about 2 minutes. Remove from heat and stir in the cream, cooked sausage, and tortelloni. Taste and adjust with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese before serving. Enjoy your delicious, creamy soup!
Recipe Tips
- Don’t Overcook the Squash: Make sure to bake the butternut squash until it’s fork-tender, but not mushy, for the best texture and flavor.
- Adjust the Creaminess: If you prefer a thicker soup, add a little more heavy cream or let it simmer for a few extra minutes.
- Use Fresh Sausage: For the best taste, use fresh Italian sausage instead of pre-cooked sausage for a richer flavor.
- Customize the Greens: Swap baby spinach for kale or swiss chard for a different flavor and texture.
- Season to Taste: Make sure to taste the soup before serving and adjust the salt and pepper to suit your preference.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftovers carrot and squash curry soup to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Pour leftovers carrot and squash curry soup a freezer-safe container, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm leftovers carrot and squash curry soup on the stovetop over medium heat, stirring occasionally . Or microwave in 30-second intervals, stirring between each, until heated through. Add a splash of broth if needed.
Nutrition Fact
Serving Size: 1 cup (approximately 240 grams)
- Calories: 350
- Total Fat: 22 g
- Saturated Fat: 10 g
- Cholesterol: 50 mg
- Sodium: 800 mg
- Potassium: 600 mg
- Total Carbohydrate: 25 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Protein: 15 g
More Recipes:
Pioneer Woman Butternut Squash, Sausage, and Tortelloni Soup
Description
This delicious and creamy Pioneer Woman Butternut Squash, Sausage, and Tortelloni Soup is the perfect comforting meal for chilly nights. It’s quick, easy, and packed with flavors. With simple ingredients like sausage, squash, and spinach, it’s a flexible dish you can customize based on what you have in your kitchen. Enjoy a hot, hearty bowl!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 400ºF.
- Prepare the Squash and Garlic: Cut the butternut squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle olive oil in the cavity of each squash half. Slice the tops off the garlic heads and place each one, cut side down, in one of the squash cavities.
- Roast the Squash and Garlic: Place the squash and garlic (cut side up) in a large rimmed roasting pan. Add about 2 cups of water to the pan and roast in the preheated oven for 60-70 minutes until the squash is fork-tender. Remove from the oven and let cool for a few minutes, then pull out the garlic heads.
- Cook the Sausage: While the squash bakes, brown and crumble the sausage in a large soup pot. Once browned, transfer it to a plate.
- Cook the Tortelloni: Bring a medium pot of water to a boil and cook the tortelloni according to package instructions. Once cooked, remove with a slotted spoon and set aside on a plate.
- Scoop the Squash Flesh and Garlic: Once the squash has cooled slightly, scoop the flesh into the soup pot. Squeeze out the roasted garlic cloves into the pot as well.
- Add Herbs and Broth: Stir in the basil, oregano, thyme, and chicken broth. Heat the mixture until it’s warm, then puree it with a stick blender until smooth.
- Finish the Soup: Heat the soup until nearly boiling, then add the spinach. Cover and cook for about 2 minutes. Remove from heat and stir in the cream, cooked sausage, and tortelloni. Taste and adjust with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese before serving. Enjoy your delicious, creamy soup!
Notes
- Don’t Overcook the Squash: Make sure to bake the butternut squash until it’s fork-tender, but not mushy, for the best texture and flavor.
- Adjust the Creaminess: If you prefer a thicker soup, add a little more heavy cream or let it simmer for a few extra minutes.
- Use Fresh Sausage: For the best taste, use fresh Italian sausage instead of pre-cooked sausage for a richer flavor.
- Customize the Greens: Swap baby spinach for kale or swiss chard for a different flavor and texture.
- Season to Taste: Make sure to taste the soup before serving and adjust the salt and pepper to suit your preference.
Pioneer Woman Butternut Squash, Sausage, and Tortelloni Soup