Butternut Squash & Chorizo Tortellini Soup

If you think you know tortellini soup, think again! I love a classic tortellini soup, but wanted to mix up the flavors and give it a really fall feel. I have been on a butternut squash kick and I must say it is delicious in this soup. I also swapped Italian sausage for chorizo in this soup and it adds such a good flavor, plus a little kick of heat. The creamy broth is just so cozy and the kale brings it all together. Even my husband who is not a big soup person absolutely loved this dish! It’s the perfect comfort food for the cooler nights ahead this winter.

Author: Leslie Kiesel

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Butternut Squash & Chorizo Tortellini Soup

This Butternut Squash & Chorizo Tortellini Soup is the perfect cozy bowl when you want something hearty without a lot of effort. The sweet butternut squash pairs perfectly with the spiced chorizo, and the cheesy tortellini brings it all together. This dish comes together in half an hour and is the perfect easy weeknight meal.

Ingredients

• 1 lb. chorizo
• 1 tbsp. olive oil
• 1/2 butternut squash, peeled and cubed into bite size pieces (~2.5 cups)
• 1/2 yellow onion, chopped fine
• 1 tsp. parsley
• 1/2 tsp. thyme
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup water
• 1 lb. cheese tortellini
• 1 cup heavy cream
• 2 large handfuls of chopped kale (~2 cups)

Instructions

1. Heat a dutch oven over medium heat. Add chorizo and use a spatula to break it apart. Let cook for 8-10 minutes, or until cooked through. Once the chorizo is cooked, remove it from the pot and place in a bowl. Set aside for later use.
2. Add olive oil to the skillet. Once the oil is heated, add the butternut squash, onions, parsley, thyme, and salt and pepper to taste. Stir to mix in the seasonings and then place the lid on the pot. Let cook 8 minutes, stirring occasionally. The butternut squash should become fork tender.
3. Add broth and water to the pot, turn up the heat to high and bring to a boil.
4. Once the broth is boiling add the tortellini and let cook for 3 minutes.
5. Turn the heat back down to medium. Add back in the chorizo as well as the heavy cream and kale. Stir together and let cook about 3 more minutes.

www.thegatheringpage.com/recipes/butternut-squash-chorizo-tortellini-soup

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