Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Turkey sausage, casing removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups butternut squash, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- 9 oz cheese tortellini
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Add Turkey sausage and cook until browned.
- Stir in the diced onion and garlic; sauté until the onion is translucent.
- Pour in the chicken broth; bring to a boil. Add butternut squash, thyme, sage, and red pepper flakes; reduce heat and simmer until squash is tender.
- Blend the soup until smooth using a hand blender or regular blender.
- Stir in heavy cream and tortellini; cook until tortellini are tender.
- Season with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg