Autumn Tortellini Soup With Sausage Easy Fall Comfort Food

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add crumbled sausage. Cook, breaking it up with a spoon, until browned throughout (about 6-8 minutes). Drain off excess fat, leaving about 1 tablespoon behind.
2. Add diced onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in garlic, sage, thyme, and tomato paste. Cook for 1 minute until fragrant.
3. Add the cubed butternut squash and the broth to the pot. Bring to a boil, then reduce heat, cover, and simmer until the squash is fork-tender (about 15-20 minutes).
4. Carefully use an immersion blender to blend the soup directly in the pot until the broth is smooth and creamy, incorporating the softened squash into the liquid base.
5. Stir in the heavy cream and season generously with salt and pepper. Taste and adjust seasonings.
6. Bring the soup back to a gentle simmer. Add the tortellini (frozen or fresh). Cook according to package directions (usually 3-5 minutes), until they float and are tender.
7. Stir in the grated Parmesan cheese until melted and smooth. Ladle into bowls, garnish liberally with fresh parsley and extra Parmesan, and serve immediately.