Ingredients
Meat and Vegetables
- 1 tbsp olive oil
- 1 lb mild Italian sausage (hot if you prefer spicy)
- 1 onion, diced
- 3 cloves garlic, minced
- 24 oz butternut squash, cubed (fresh or frozen)
- 2 cups baby spinach, roughly chopped
Liquids and Broth
- 8 cups chicken broth
- ¾ cup half & half
Seasonings
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp ground sage
- ½ tsp nutmeg
- ½ tsp crushed red pepper flakes
Pasta
- 12 oz Jovial Foods Mafalda Pasta, or gluten-free lasagna noodles broken into small pieces
Cheeses and Toppings
- ½ cup ricotta cheese (for topping)
- ½ cup shredded mozzarella cheese (for topping)
- ¼ cup grated parmesan cheese (optional, for topping)
- Chopped parsley (optional, for topping)
Instructions
- Cook the sausage: Heat the olive oil in a Dutch oven over medium heat. Add the mild Italian sausage and cook, breaking it up with a wooden spoon, for 5-7 minutes until it is crumbled and cooked through. Remove the cooked sausage with a slotted spoon and set aside.
- Sauté onion and garlic: To the same pot with the reserved sausage grease, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
- Add butternut squash: Stir in the cubed butternut squash (using it frozen is acceptable) and continue to sauté for another 3-4 minutes to slightly soften.
- Add broth and seasonings: Pour in the chicken broth, then add salt, Italian seasoning, ground sage, nutmeg, and crushed red pepper flakes. Bring the mixture to a boil and cook the squash for 5-8 minutes or until the squash is fork-tender.
- Partially puree the soup: Use an immersion blender to blend about half of the butternut squash in the pot until smooth, leaving some chunkier pieces for texture.
- Cook the pasta: Add the broken lasagna noodles to the pot. Cook according to package directions or until al dente, stirring frequently to prevent sticking.
- Finish the soup: Reduce the heat to low and stir the cooked sausage back into the pot along with the chopped spinach and half & half. Stir until the spinach wilts and everything is warmed through.
- Serve with toppings: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, grated parmesan (if using), and optional fresh chopped parsley. Enjoy immediately.
Notes
- You can use frozen butternut squash for convenience; no need to thaw before cooking.
- Adjust the amount of crushed red pepper to control the heat level of the soup.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Gluten-free pasta is used to make the soup suitable for gluten-sensitive diets.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
