Autumn Tortellini Soup
This hearty fall inspired soup is a huge crowd pleaser!
Ingredients
- 1 lb Italian ground turkey sausage (mild or spicy)
- 1 Tbsp olive oil
- 1 onion (roughly chopped)
- 3 garlic cloves (minced)
- 1 cup fire roasted tomatoes (canned and crushed)
- ⅓ cup parmesan (shredded)
- 4 cups chicken broth
- ½ cup coconut milk or heavy cream
- 2 cup spinach (frozen or fresh)
- 12 oz cheese tortellini (ready to cook)
- ¾-1 tsp pumpkin spice (see notes for substitution)
- 2 cups butternut squash (frozen or fresh)
- pepper to taste
Instructions
- Heat a large pot over medium-high heat and add olive oil and turkey sausage. Cook until brown and cooked through, about 5 minutes. Add onion, garlic, and butternut squash. Add 2 Tbsp of water and cook, stirring often, for about 5 minutes or until squash has softened. Add additional water if needed, so that meat and vegetables don't stick to the bottom of the pot.
- Stir in the crushed fire-roasted tomatoes and chicken broth. Bring to a boil, then cover, reduce heat, and simmer for 5-7 minutes, or until the squash has softened.
- Add the tortellini and cook for 5 minutes, until tender. Remove from heat and add the spinach, the pumpkin spice, and heavy cream or coconut milk. Stir to combine, then sprinkle with parmesan cheese, and enjoy!
Notes
- Combine ground cinnamon, nutmeg, cloves and ginger for pumpkin pie substitute.
Nutrition
Calories: 325kcal | Carbohydrates: 27g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 65mg | Sodium: 1002mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4546IU | Vitamin C: 11mg | Calcium: 154mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
