- 1 tbsp olive oil
- 1 lb Italian turkey sausage
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves
- 3 cups cubed butternut squash
- 1 can fire-roasted diced tomatoes
- 5 cups chicken broth
- 1 tsp thyme
- ½ tsp sage
- ½ tsp oregano
- 9-12 oz cheese tortellini
- 4 cups baby spinach
- ⅓ cup Parmesan
- Salt and pepper
Brown the SausageHeat olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook for 5 to 7 minutes, breaking it into crumbles, until browned. Drain excess grease if needed. Add the VegetablesAdd the onion, carrots, celery, and butternut squash. Cook for 4 to 5 minutes, then stir in the garlic and cook for 30 to 60 seconds. Build the BrothAdd the tomatoes, chicken broth, thyme, sage, oregano, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook for 10 to 12 minutes, until the squash is fork-tender. Cook the TortelliniAdd the tortellini and cook according to package directions until just al dente, usually a few minutes for refrigerated tortellini. Stir gently to prevent sticking. Add Spinach and ParmesanReduce the heat to low. Stir in the spinach and Parmesan and cook for 1 to 2 minutes, until the spinach wilts. Add half-and-half if desired, then season with salt and pepper. ServeLadle into bowls and top with extra Parmesan, fresh herbs, black pepper, or red pepper flakes. Serve hot with crusty bread if desired.
