Fall Harvest Italian Sausage Tortellini And Sage Soup
Ahh it feels so good to be back on here today! I took some time off this summer because we are expecting our fourth baby and there was a while there where I had a hard time even opening 0ur fridge! My sweet hubby rose to the occasion and made us grilled chicken or steak every night, because that is what he is best at! ha! So now that I have come around the block and feeling up to the task and much inspired after my long hiatus of not being able to cook, I am so excited to share some fresh fall recipes with you all!
I used to be one to get overly excited for each new season and rush into decorating the house appropriately and wearing the proper seasonal attire, drinking the matching season drinks in the drive through and such, but after having 3 sweet kiddos, I have learned how each season is meant to be cherished and unrushed. I have watched how quite obviously fast they grow (I swear this is the number one comment people say to you as a parent when out and about in public!), and how THEY don’t rush into the next season so why should I!? Anyway, I’m an all year long soup kinda girlie, so I have zero self control when it comes to the official soup season. Anything less than 72 degrees farenheit is considered a soup day in our house haha.
I was dreaming up this soup, wanting something creamy and comforting for my kids and family, after dealing with a fresh broken arm that morning with my three year old, ugh yes… I have been inducted into even more official of a boy mom status club after that one…
So I looked at the haul of fresh veggies and herbs that my boys brought in from the garden, still with specks of dirt on them and everything! This recipe divinely fell into place when I realized I had the cutest little bag of tortellini in the cupboard and leftover ground turkey italian sausage from our delicious sunday post- church breakfast tacos that I had made for some special friends! (Which I will post those soon as well- OMG they were SO GOOD!)
I love having the option for you to do gluten- free or dairy- free if needed, and quite truthfully, we don’t have any official allergies in our home, but I almost always cook with a mixture of gluten- free and usually about half the ingredients are dairy free when I make something because I think sometimes it can make the meal feel lighter and tastier too!
I knew this was going to be an incredible recipe before I even tossed in the first ingredient, but it turned out even more beautiful than I could’ve ever dreamed up! I dropped off an extra pot for a friend whose little guy had surgery, and her words were SO YUMMY, FLAVORFUL and NOURISHING! My hubbys words were, “babe this is a top 3 meal you’ve ever made” haha he’s always my biggest advocate though so who knows how much weight that holds! You will not be dissapointed with this one though! Throw it together for an easy week day meal, or share with friends because it’s so good, you may need a buddy to glote with in all its goodness! Love you all, and can’t wait for you to try this! I turned on my comments so feel free to drop a comment below the post, and as always, share with your friends and family, because that is what this is all about: creating yummy food to share with and create special moments with!
XX Shea
INGREDIENTS
1/2 Of a chopped Butternut squash or about 2 cups
1-2 Tablespoons Olive Oil
1 lbs dried Tortellini (17.6 oz) or 1 package fresh (GF works just see note in instructions section)
2 Tablespoons Ghee (Or butter)
1 large sweet Onion, finely chopped
2 tablespoons fresh Garlic minced
2 Teaspoons Salt plus more to taste
1 Teaspoon Pepper
1.5 lbs Mild Italian ground turkey sausage
3 Tablespoons Fresh Thyme of the stem
3 tablespoon Fresh Sage leaves, finely chopped, plus more for garnish
1/4 Cup fresh chopped Kale
1 Medium Zucchini, finely chopped
3 table spoons GF Flour (Bob’s Redmill Brand)
1 3/4 cup sweetened oat Milk (any milk works fine!)
Parmesan for putting on top as garnish (Skip if DF)
32 oz Chicken broth
6 tablespoons heavy cream (DF Heavy cream works great!)
INSTRUCTIONS
Preheat Oven to 425°
Chop the fresh butternut squash, drizzle with salt, pepper and olive oil, cook in oven until lightly browned (10-15 mins)
In a large Dutch Oven soup pot, on medium heat, heat 2 tablespoons Ghee and then add your onion
In a separate pot, cook the tortellini, being careful not to overcook, but definitely cook enough so that it doesn’t soak up any liquids when added to the soup pot!
Carmelize the onion then add the Italian Sausage, Salt, Pepper, Garlic, kale and herbs and cook until browned and fully cooked through
Add zuchini and cook for 1-2 mins then sprinkle the flour into the soup pot and gently mix until flour becomes translucent and there are no visible chunks! a few chunks are totally okay
Add Chicken broth and milk and heavy cream and cooked tortellini, and cooked butternut squash. Turn off the stove to be sure the milk doesn’t curdle. (If you would like it to be thicker, mix together one tablespoon of flour with a couple tablespoons water in a separate bowl until smooth, and then add to the soup and cook for a couple mins on low heat and will create desired thickness)
Garnish with fresh herbs and fresh grated parm and immediately serve!
Store any leftovers in airtight container in the fridge and reheat on low heat.
ENJOY! And comment any questions or fun thoughts you have on the recipe :)
