Ingredients
1 tablespoon olive oil 🫒
1 pound Italian sausage, casings removed (omit for vegetarian) 🌭
1 onion, diced 🧅
2 cloves garlic, chopped 🧄
1 pinch red pepper flakes (optional) 🌶️
1 teaspoon thyme, chopped (or 1/2 teaspoon dry thyme) 🌿
2 tablespoons sage, thinly sliced (or 1 teaspoon dry sage) 🍃
4 cups chicken broth (or vegetable broth) 🥣
1 pound butternut squash, cubed* 🎃
1 large apple (or pear), peeled, cored and diced 🍎🍐
1 pinch cinnamon (optional) 🌰
1 pound cheese tortellini (gluten-free for gluten-free) 🧀
1/2 cup heavy cream (or coconut milk) 🥛🥥
1/4 cup Parmigiano Reggiano (Parmesan cheese), grated 🧀
4 ounces baby spinach 🌱
Salt and pepper to taste 🧂
Instructions
1️⃣ Heat the oil in a large saucepan over medium-high heat, add the sausage and cook, breaking it apart as it cooks, until cooked through, about 8-10 minutes, before setting aside. 🍳
2️⃣ Add the onion and cook until tender, about 5-7 minutes. 🧅
3️⃣ Add the garlic, red pepper flakes, thyme, and sage, and cook until fragrant, about a minute. 🧄🌶️🌿🍃
4️⃣ Add the broth, butternut squash, 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. 🍲🎃🍎🌰
5️⃣ Add the tortellini and cook until tender, about 5 minutes. 🧀⏳
6️⃣ Reduce the heat to medium-low, add the cream and cheese, mix and cook until the cheese has melted, about 2-3 minutes. 🥛🧀
7️⃣ Mix in the baby spinach and let it wilt before mixing in the sausage. 🌱🌭
8️⃣ Season with salt and pepper to taste and enjoy! 🧂😋
- Prep Time: 15 minutes
- Cook Time: 35 minutes