1925. Butternut Squash Tortellini Sausage Soup

You know how some salads are a meal in and of themselves? Like a steak salad complete with fried chevre and croutons? Definitely a meal and not a side. Well, the same concept applies to some soups. This soup is not your average pumpkin soup as it is loaded not only with tortellini, but also with delicious sausage bites.

Ingredients:

1 Tbsp olive oil

500g breakfast sausage, (like merguez)

1 onion, diced

2 cloves garlic, chopped

1 pinch red pepper flakes 

1/2 tsp dry thyme

1 tsp dry sage

4 cups chicken broth 

500g butternut squash, cubed

1 large apple, peeled, cored and diced

1 pinch cinnamon 

500g cheese tortellini 

1/2 cup heavy cream 

1/4 cup fresh grated parmesan

120g baby spinach

salt and pepper to taste

Method:

Heat the oil in a large saucepan over medium-high heat, add the chopped sausage and cook, breaking it apart as it cooks, until cooked through, about 8-10 minutes, before setting aside.

Add the onion and cook until tender, about 5-7 minutes.

Add the garlic, red pepper flakes, thyme, and sage, and cook until fragrant, about a minute.

Add the broth, butternut, apple, and cinnamon, bring to a boil, reduce the heat and simmer until tender, about 15 minutes, before pureeing with a stick blender or in a blender or food processor.

Add the tortellini and cook until tender, about 5 minutes.

Reduce the heat to medium-low, add the cream and cheese, mix and cook until the cheese has melted, about 2-3 minutes.

Mix in the baby spinach and let it wilt before mixing in the sausage.

Season with salt and pepper to taste and serve.

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