Butternut Squash & Sausage Tortellini Soup
- Sylvia
- Mar 13
- 1 min read
Learn how to make crispy Tex Mex egg rolls loaded with chicken and black beans. Serve with a creamy avocado dipping sauce for the perfect party snack.
Creamy Butternut Squash Tortellini Soup
Everyone loves a great appetizer. Finger foods bring life to parties, game days, and casual weekend gatherings. If you want to serve something that truly stands out, these Tex Mex egg rolls deliver bold, unforgettable flavor.
We take classic southwestern ingredients—like seasoned chicken, corn, black beans, and melted cheese—and wrap them up in a perfectly crunchy shell. Paired with a cool, creamy avocado dipping sauce, this dish easily steals the show.
Whether you need a crowd-pleasing party snack or a fun weekend treat, this recipe hits all the right notes. Read on to learn exactly how to build, roll, and cook these incredible appetizers.
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Notes/Special Instructions
Add the tortellini towards the end of cooking and simmer just until tender, otherwise it may become mushy.
Notes
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Step 1: In a large pot, add the italian sausage over medium heat. Cook until brown and break it up into smaller pieces as it cooks. Add minced garlic, onion, butternut squash and oil.Cook until softened about 5 minutes
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Step 2: Add tomato paste and stir for one minute, add diced tomatoes and chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
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Step 3: Add heavy whipping cream, spinach, tortellini and season with black pepper. Lastly add grated parmesan cheese and allow to simmer for 5 minutes
Instructions
1lb Italian sausage
1 Tbsp garlic cloves (minced)
1 medium onion (diced)
16 oz Butternut squash
4 cups chicken broth
3/4 cups heavy whipping cream
1 can fire roasted diced tomatoes
2 cups spinach
12 oz 5 cheese tortellini
black pepper
1/4 cup grated parmesan cheese
Ingredients
Butternut Squash & Sausage Tortellini Soup
Head Chef
Sylvia
Servings :
Calories:
Prep Time
5 min
Cooking Time
30 min
Rest Time
35 min
Total Time
1 hour 10 min
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