Active time: 20 min. Total time: 45 min.
Yield: Serves 4 (serving size: 1 1/4 cups)
Turkey sausage, sweet butternut squash, earthy mushrooms, shallots, and spinach come together to make a big bowl of delicious comfort. The colors stay intact, and the sausage is perfect for sopping up with some crusty French bread. Best of all, it’s fast and easy, and you can dress it up or down. Turkey Italian sausage has less fat, but still retains lots of flavor. Brown the shallots and mushrooms first—since the turkey sausage doesn’t have much fat, it will burn on the bottom of the pot. This soup also works well as leftovers, especially with crusty bread.
- 2 tablespoons olive oil
- 1 cup sliced shallots (from 3 medium shallots)
- 1 pound fresh cremini mushrooms, cut into quarters
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 20 ounces oz. mild or hot Italian turkey sausage, casings removed
- 3 cups pre-chopped fresh butternut squash
- 6 cups chicken stock
- 1(12-oz.) pkg. refrigerated gnocchi (such as Rana)
- 1(6-oz.) pkg. baby spinach
- 2 tablespoons grated Parmesan cheese (optional)
How to Make It
Heat olive oil in a large Dutch oven over medium-high. Add shallots and mushrooms. Season with salt and pepper, and cook, stirring often, until mixture is tender and slightly browned, 6 to 8 minutes. Using a slotted spoon, transfer mixture to a plate. Add sausage to Dutch oven, and cook, stirring often to break up sausage, until sausage is cooked through, about 6 minutes.
Stir in butternut squash and chicken stock, scraping to loosen browned bits from bottom of Dutch oven. Return mushrooms and shallots to Dutch oven, and let mixture come to a boil. Boil until squash is tender, about 5 minutes, skimming fat as needed. Stir in gnocchi, and cook until gnocchi floats to surface, 5 to 6 minutes. Add spinach, and cook, stirring constantly, until wilted, about 1 minute.
Serve in shallow bowls with a sprinkle of Parmesan cheese, if desired.
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