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.
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.