ITALIAN SAUSAGE-BUTTERNUT SQUASH SOUP WITH TORTELLINI FROM THE PANTRY
Winter squash, stored in a cool and dry place, keeps for a long time. You can buy frozen butternut squash, as well as frozen and dried tortellini at the grocery store. If no frozen turkey or Italian sausage is available, canned chicken will easily substitute, as will diced kielbasa or smoked ham.
Course: Main Course
Keyword: Italian Sausage, Tortellini,
Servings: 8
- 2 tablespoons olive oil
- 1/2 pound each ground turkey and Italian sausage (or 1 # Italian turkey sausage). Can sub 2 12-ounce cans canned chicken or 1 1/2 cups diced canned ham
- 1/2 cup Onion, fresh or frozen
- 2 Cloves garlic or 1/4 teaspoon powdered garlic
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon Fresh ground black pepper
- 1 teaspoon each dried thyme and rosemary
- 1 1/2 teaspoons dried rubbed sage
- 1/2 cup white wine (or water)
- 4 cups chicken broth, low sodium (can sub water)
- 6 cups water
- 2-3 drops Hot sauce
- 2 1/2 cups diced butternut squash, fresh or frozen
- 2 carrots, trimmed and sliced or 1 cup frozen/canned sliced carrots
- 8 ounces cheese tortellini, fresh, frozen or dried
- GARNISH: grated Parmigiano Reggiano, optional
Heat an 8-quart soup pot over medium flame for two minutes with the olive oil. Add your choice of meat and cook 5 minutes, stirring. Tip in the onion along with the garlic or garlic powder, salt, pepper, thyme, rosemary, and sage. Cook, stirring, for another two minutes and add the wine or water. Simmer until water or wine is reduced by half. Pour in broth and/or water and hot sauce. Bring to a boil, stir in the butternut squash and carrots, and reduce heat. Simmer for 15 minutes or until vegetables are nearly tender, adding more broth or water if soup becomes too thick. Stir in tortellini and cook according to package directions until tender. Taste and adjust seasonings. Serve hot with cheese, if desired.