Ingredients
Sausage and Vegetables
- 1 tbsp olive oil
- 1 lb mild Italian sausage (hot if desired)
- 1 onion, diced
- 3 cloves garlic, minced
- 24 oz butternut squash, cubed (fresh or frozen)
Broth and Seasonings
- 8 cups chicken broth
- 1 tsp salt
- 1 tsp Italian seasoning
- 1/2 tsp ground sage
- 1/2 tsp nutmeg
- 1/2 tsp crushed red pepper
Pasta and Greens
- 12 oz Jovial Foods Mafalda Pasta or gluten-free lasagna noodles broken into small pieces
- 2 cups baby spinach, roughly chopped
Dairy Toppings
- 3/4 cup half & half
- 1/2 cup ricotta cheese (for topping)
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese (optional, for topping)
- Chopped parsley (optional, for topping)
Instructions
- Cook the Sausage: Heat olive oil over medium heat in a large pot. Add Italian sausage and crumble it with a wooden spoon. Cook for 5-7 minutes until browned and fully cooked. Use a slotted spoon to remove sausage and set aside.
- Sauté Vegetables: In the same pot with the sausage grease, add diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add Butternut Squash: Stir in the cubed butternut squash (fresh or frozen) and continue cooking for an additional 3-4 minutes to begin softening the squash.
- Simmer with Broth and Seasonings: Pour in the chicken broth and add salt, Italian seasoning, ground sage, nutmeg, and crushed red pepper. Bring the mixture to a boil, then simmer for 5-8 minutes or until the squash is fork tender. Use an immersion blender to puree about half of the squash in the pot, leaving some chunks for texture.
- Cook the Pasta: Add the broken lasagna noodles to the pot. Cook according to the pasta package directions or until al dente, stirring frequently to prevent sticking.
- Finish the Soup: Reduce heat to low. Stir the cooked sausage back into the pot along with the chopped baby spinach and half & half. Heat until the spinach is wilted and the soup is warmed through.
- Serve and Garnish: Ladle soup into bowls and top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and optional grated Parmesan. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Notes
- Using frozen butternut squash works well and saves prep time.
- Adjust the type of Italian sausage to control the heat of the soup.
- Gluten-free pasta can be used to make this recipe gluten-free.
- For a creamier soup, blend more of the squash before adding pasta.
- Feel free to swap half & half for heavy cream for a richer texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
