Fall Dinner Recipes (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1 pound Italian sausage, casing removed.
03 -
1 small onion, diced.
04 -
3 cloves garlic, minced.
05 -
4 cups chicken broth.
06 -
3 cups butternut squash, peeled and cubed.
07 -
1 teaspoon dried thyme.
08 -
1/2 teaspoon ground sage.
09 -
1/4 teaspoon crushed red pepper flakes.
10 -
1/2 cup heavy cream.
11 -
1 package (9 oz) cheese tortellini.
12 -
Salt and pepper, to taste.
13 -
Fresh parsley for garnish (optional).
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
02 -
Add the diced onion and garlic to the pot and sauté until the onion is translucent, about 3 minutes.
03 -
Pour in the chicken broth and bring to a boil. Add the butternut squash, thyme, sage, and red pepper flakes. Reduce heat to a simmer and cook until the squash is tender, about 15-20 minutes.
04 -
Using a hand blender, blend the soup until smooth, or transfer the mixture to a blender and blend in batches.
05 -
Stir in the heavy cream and tortellini, and cook until the tortellini are tender, about 5-7 minutes.
06 -
Season with salt and pepper to taste, and garnish with fresh parsley if desired.
# Notes:
01 -
For a smoother texture, blend the soup before adding tortellini.
02 -
Use fresh parsley for garnish to add color and flavor.
03 -
Adjust red pepper flakes to desired spice level.