CREAMY SAUSAGE, MUSHROOM, BUTTERNUT, AND TORTELLINI SOUP

Ingredients

3 tablespoons olive oil

1 pound bulk sweet Italian sausage

1 large onion, chopped

1 leek, white and light green parts chopped

1 fennel bulb, chopped

10 ounces cremini mushrooms, sliced

6 garlic cloves, chopped

2 teaspoons salt

1 ½ teaspoons black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon dried thyme

4 cup butternut squash, cut into 2” cubes

4 cups chicken stock

10 ounces frozen corn, thawed

2 cups heavy cream

1, 20 ounce package fresh cheese tortellini

5 ounces fresh baby spinach leaves

½ cup grated parmesan cheese

Instructions

Heat the olive oil in a large 6-7 quart Dutch oven or soup pot and add the sausage. Cook, breaking the meat up with a spatula or wooden spoon. When the sausage is mostly cooked through, add the onions, leeks, and fennel. Continue cooking for 3-4 minutes, stirring frequently, until the veggies begin to soften and are fragrant.

Add the mushrooms, garlic, salt, black pepper, Italian seasoning, and thyme to the pan and continue cooking until the mushrooms are soft and begin to release their moisture, about 5-6 minutes, stirring occasionally.

Add the butter squash and chicken stock to the pan. Bring the stock to a boil and then reduce the heat to low. Cover the pan leaving a small space to vent steam at the edge and let it bubble away for about 15-20 minutes until the squash is starting to get tender when pierced with a fork.

Add the corn, heavy cream, and tortellini to the pan and cook for an additional 15-20 minutes until the tortellini is fully cooked. Stir the spinach into the soup until just wilted. Serve hot in bowls with parmesan cheese on the side for sprinkling on top. DEVOUR!!