Ingredients
Scale
1 tbsp avocado oil
1 lb italian sausage- mild or spicy, crumbled (pork or chicken)
1 onion (diced)
1 carrot (peeled and diced)
1 celery (diced)
2 whole garlic cloves (minced)
2 tsp fresh thyme
4 cup low sodium chicken broth (more as needed)
1/2 tsp sea salt
2 cup butternut squash (peeled and diced)
10 oz tortellini (gluten-free as needed)
3 cup fresh kale (stemmed and chopped)
Instructions
- Heat oil to medium in a large dutch oven or soup pot.
- Add sausage and cook, stirring, until no longer pink. Remove and set aside.
- Add in onion, carrot and celery. Season and cook until turning translucent. Stir in garlic for 10-20 seconds, then add in thyme and stir.
- Add in broth and salt and bring to a boil. Stir in butternut squash. Cook for 10-15 minutes, until squash is cooked.
- If needed, add 1-2 cups more broth. Add in reserved sausage and tortellini and cook an additional 2-4 minutes until tortellini is cooked.
- Stir in kale, taste for seasoning and serve.