Autumn Tortellini Soup with Sausage

Why Make This Recipe

Autumn Tortellini Soup with Sausage is a warm and hearty dish perfect for the cooler fall months. This soup combines the savory flavor of Italian sausage with fresh vegetables and tender cheese tortellini, creating a comforting meal that your whole family will love. It’s easy to make, packed with nutrients, and is sure to become a favorite in your home.

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 the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. If there’s excess fat, remove it.
2. Add the diced onion, garlic, carrots, and butternut squash to the pot. Sauté for about 5 minutes until the vegetables start to soften.
3. Pour in the chicken broth and add the dried thyme. Bring this mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
4. Next, add the cheese tortellini to the soup and cook according to the package instructions, usually around 5-7 minutes, until the tortellini are tender.
5. Stir in the baby spinach and cook for an additional 1-2 minutes until it wilts. 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 this delightful soup hot, garnished with grated Parmesan cheese. It pairs beautifully with crusty bread or a simple green salad for a complete meal. You can also add a sprinkle of fresh herbs for an extra touch of flavor.

How to Store Autumn Tortellini Soup with Sausage

If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To freeze, allow it to cool, then place it in freezer-safe containers. The soup can be kept in the freezer for up to 3 months. When reheating, you may need to add a little broth or water to restore its consistency.

Tips to Make Autumn Tortellini Soup with Sausage

• For a spicier kick, use spicy Italian sausage instead of mild sausage.
• Feel free to add other vegetables like green beans or kale for extra nutrition.
• If you like a thicker soup, you can puree a portion of the soup and mix it back in.

Variation

You can easily make this soup vegetarian by replacing the Italian sausage with plant-based sausage or simply omitting it entirely. Use vegetable broth instead of chicken broth and add more vegetables to enhance the flavors.

FAQs

Can I use frozen vegetables?
Yes! You can use frozen carrots and butternut squash to save time. Just add them directly to the pot.

Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, so feel free to make it ahead of time.

How do I reheat the soup?
Reheat on the stovetop over medium heat until warmed through. You can also use a microwave, but stir halfway through for even heating.

Autumn Tortellini Soup with Sausage

A comforting and hearty soup, perfect for a crisp autumn day, featuring savory sausage, tender tortellini, and seasonal vegetables in a rich broth.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 6 bowls

Calories 500 kcal

Equipment

• Large pot or Dutch oven
• Wooden spoon

Ingredients

  

Main Ingredients

• 1 lb Italian sausage mild or hot, ground
• 1 medium Onion
• 3 cloves Garlic
• 6 cups Chicken broth
• 1 14.5 oz can Canned diced tomatoes
• 1 cup Pumpkin puree or butternut squash puree
• 1/2 cup Half and half or heavy cream
• 1 9 oz package Fresh tortellini e.g., cheese tortellini
• 5 oz Fresh spinach or kale
• 1 tbsp Olive oil
• Salt to taste
• Pepper to taste

Garnish

• Fresh parsley for garnish

Instructions

 

Instructions

• Brown the sausage in a large pot over medium heat, breaking it apart, then drain excess fat and set aside.
• Sauté diced onion in the same pot until softened, then add minced garlic and cook for another minute until fragrant.
• Stir in chicken broth, diced tomatoes, and pumpkin/squash puree, bringing the mixture to a simmer.
• Return the browned sausage to the pot, then add the tortellini and cook according to package directions until al dente.
• Stir in half and half or cream and fresh spinach/kale, cooking until the greens are wilted and the soup is heated through.
• Season with salt and pepper to taste, and garnish with fresh parsley if desired before serving warm.

Notes

For a dairy-free option, omit the half and half. Consider adding other autumn vegetables like chopped carrots or celery with the onion.