Butternut Squash, Tortellini and Italian Sausage Soup

6 to 8 servings

50 min

A creamy, lightly spiced soup of browned sausage, roasted squash and kale, finished with fresh cheese tortellini.

prepPreheat stockpot over medium-high heat
1 tablespoon olive oil	Heat oil, brown sausage, set aside	Sauté onion, carrot, apple 7 min	Add garlic & pepper flakes, sauté 2 min	Add stock, squash, sage; simmer 20 min	Remove sage, add coconut milk, purée smooth	Add sausage, tortellini, kale; simmer 3–4 min	Season, serve with Parmesan & basil
450 g ground mild Italian sausage
1 medium yellow onion, diced
1 large carrot, diced
1 Granny Smith apple, diced
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
4 to 950 ml to 1.4 l chicken stock
450 g diced butternut squash
1 sprig fresh sage
120 ml unsweetened coconut milk
450 g fresh cheese tortellini
60 g finely-chopped kale (tough stems removed)
fine sea salt and freshly-ground black pepper

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