A warm and hearty soup made with sausage, butternut squash, cheese tortellini, and leafy greens in a creamy broth.

1 pound ground turkey or chicken sausage

1 tablespoon olive oil

1 sweet onion, diced

4 garlic cloves, minced

2 1/2 cups cubed butternut squash

1 tablespoon tomato paste

14 ounces diced fire-roasted tomatoes

4 to 5 cups vegetable broth

3/4 cup heavy cream

3 cups chopped kale or spinach

8 to 12 ounces cheese tortellini

Salt and black pepper, to taste

Grated Parmesan cheese, optional

Crushed red pepper flakes, optional

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1. Cook sausage with salt and pepper until browned.

2. Add olive oil if needed, then sauté onion, garlic, and squash.

3. Mix in tomato paste and cook to deepen flavor.

4. Add tomatoes and 4 cups broth; simmer 15–20 minutes.

5. Stir in cream and greens.

6. Add tortellini and cook 5 minutes.

7. Adjust seasoning and add extra broth if desired.

8. Serve hot with Parmesan and red pepper flakes.

Add extra broth for a thinner soup.

Use kale or spinach based on preference.

For storage, add fresh tortellini when reheating.