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Hey there, soup lovers!
Are you in the mood for something warm and cozy? I’ve got a tasty recipe just for you.
Today, we’re diving into a bowl of butternut squash tortellini soup.
It’s rich, creamy, and packed with flavor. Plus, it’s super easy to whip up!
Grab your ingredients, and let’s get cooking!
Suggestions for Ingredient Substitution
For the cheese tortellini, consider using a vegan or gluten-free variety to accommodate dietary restrictions. Alternatively, replace with small pasta shapes like orzo or ditalini, adjusting cooking time as needed. Butternut squash soup can be substituted with pumpkin or sweet potato soup for a similar flavor profile and nutritional value. If fresh sage is unavailable, use 1 teaspoon of dried sage or 1 tablespoon of fresh rosemary for a different herbal note. Goat cheese can be replaced with feta for a tangier flavor, or nutritional yeast for a vegan option that adds a cheesy flavor and B vitamins. Adjust the amount to taste, as nutritional yeast has a stronger flavor than cheese.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 25-30 g
- Fat: 30-35 g
- Carbohydrates: 90-100 g
Ingredients
- 10 oz cooked cheese tortellini
- 4 cups butternut squash soup
- 6 fresh sage leaves
- 1 tablespoon olive oil or butter
- Crumbled goat cheese as desired
- Pinch of cinnamon, garlic powder, and smoked paprika, if desired
- Salt and pepper for seasoning
Step 1: Sauté the Sage Leaves
Place a soup pot over medium heat and add either butter or oil to it.
Once the butter is melted or the oil is heated, add the sage leaves.
Let them cook for 4-5 minutes, stirring frequently, until they darken and become crispy.
Remove the sage leaves from the pot and cut them into small pieces for later use.
Step 2: Heat the Butternut Squash Soup
In the same pot, add the butternut squash soup.
Sprinkle in cinnamon, garlic powder, smoked paprika, and a pinch of salt.
Stir everything together and let the mixture cook until it is heated through, ensuring the spices are well distributed throughout the soup.
Step 3: Incorporate Sage and Tortellini
Return the chopped sage leaves to the pot along with the tortellini.
Continue cooking for a few more minutes to ensure everything is heated and the tortellini is warmed through.
Step 4: Serve and Garnish
Ladle the creamy butternut squash tortellini soup into a bowl.
Top it with crumbled goat cheese and a sprinkle of freshly cracked black pepper.
Enjoy your deliciously warming soup!
