Autumn Tortellini Soup with Sausage

Autumn Tortellini Soup with Sausage is a warm and comforting dish that perfectly captures the flavors of fall. It combines savory sausage, hearty vegetables, and cheesy tortellini to create a satisfying meal. This soup is not only delicious but also easy to prepare, making it a great choice for busy weeknights or cozy family dinners. Plus, it’s packed with nutrients, thanks to the fresh vegetables and spinach.

How to Make Autumn Tortellini Soup with Sausage

Ingredients

• 1 lb Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 cups butternut squash, peeled and cubed
• 6 cups chicken broth
• 1 (9 oz) package cheese tortellini
• 2 cups baby spinach
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese, for serving

Directions

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook it, breaking it up with a spoon, until it is browned and cooked through. Remove excess fat if necessary.
2. Add the diced onion, garlic, carrots, and butternut squash to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
3. Pour in the chicken broth and add the dried thyme. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
4. Add the cheese tortellini to the soup and cook according to the package instructions, usually 5-7 minutes, until the tortellini are tender.
5. Stir in the baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
6. Ladle the soup into bowls and top with grated Parmesan cheese before serving.

How to Serve Autumn Tortellini Soup with Sausage

Serve the soup hot in bowls, garnished with a sprinkle of grated Parmesan cheese. It pairs wonderfully with a crusty bread or a simple side salad. This hearty soup can be a meal on its own or served as a starter.

How to Store Autumn Tortellini Soup with Sausage

To store leftover soup, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

Tips to Make Autumn Tortellini Soup with Sausage

• For a spicier flavor, use spicy Italian sausage instead of mild.
• You can add more vegetables like kale or zucchini based on your preference.
• If you like a thicker soup, add a little more tortellini or reduce the amount of broth.

Variation

You can make this soup vegetarian by replacing the Italian sausage with a plant-based sausage or omitting it altogether. You can also use vegetable broth instead of chicken broth for a lighter taste.

FAQs

1. Can I use frozen tortellini instead of fresh?
Yes, you can use frozen tortellini. Just add them to the soup directly, and they will cook as you simmer the soup.

2. What if I don’t have butternut squash?
You can substitute butternut squash with pumpkin, sweet potatoes, or any other squash you have on hand.

3. Can I make this soup ahead of time?
Yes! This soup can be made ahead of time. Just store it in the refrigerator and reheat before serving.

Autumn Tortellini Soup with Sausage

A warm and comforting soup that combines savory sausage, hearty vegetables, and cheesy tortellini, perfect for fall dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Comfort Food, Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb Italian sausage, casings removed
• 1 tablespoon olive oil for sautéing
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 cups butternut squash, peeled and cubed
• 6 cups chicken broth
• 1 package cheese tortellini (9 oz)
• 2 cups baby spinach
• 1 teaspoon dried thyme
• to taste Salt and pepper
• to taste Grated Parmesan cheese, for serving

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add the Italian sausage and cook it, breaking it up with a spoon, until it is browned and cooked through. Remove excess fat if necessary.
3. Add the diced onion, garlic, carrots, and butternut squash to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

Cooking

1. Pour in the chicken broth and add the dried thyme. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
2. Add the cheese tortellini to the soup and cook according to the package instructions, usually 5-7 minutes, until the tortellini are tender.
3. Stir in the baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.

Serving

1. Ladle the soup into bowls and top with grated Parmesan cheese before serving.

Notes

This hearty soup can be a meal on its own or served as a starter. Pair it with crusty bread or a simple side salad. To store leftover soup, let it cool completely and transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. For a spicier flavor, use spicy Italian sausage instead of mild. You can add more vegetables like kale or zucchini based on your preference. If you like a thicker soup, add a little more tortellini or reduce the amount of broth. To make this soup vegetarian, replace the Italian sausage with a plant-based sausage or omit it altogether, and use vegetable broth instead of chicken broth for a lighter taste.