Autumn Tortellini Soup with Sausage

why make this recipe

Autumn Tortellini Soup with Sausage is a warm and hearty dish perfect for cool fall days. It combines the rich flavors of Italian sausage with fresh vegetables, creamy cheese tortellini, and vibrant spinach. This soup not only fills you up but also makes your kitchen smell amazing. It’s a great way to enjoy seasonal produce like butternut squash while keeping things simple and satisfying.

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, 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 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 let it simmer for 15 minutes, or until the vegetables are tender.
4. Add the cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until the tortellini are tender.
5. Stir in the baby spinach and cook for 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 the soup hot, garnished with grated Parmesan cheese. You can pair it with crusty bread or a simple side salad for a complete meal. This dish is perfect for lunch or dinner, and it also makes great leftovers.

how to store Autumn Tortellini Soup with Sausage

To store the soup, let it cool completely. Then, transfer it to airtight containers. It will last in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container, as the soup may expand when frozen.

tips to make Autumn Tortellini Soup with Sausage

• For extra flavor, you can add a splash of white wine when cooking the sausage.
• Feel free to use any type of tortellini you like, including spinach or mushroom-filled options.
• If you want more greens, you can add kale or Swiss chard along with the spinach.

variation

You can make this soup vegetarian by using plant-based sausage and vegetable broth. You can also add other vegetables like zucchini or bell peppers based on your preference.

FAQs

Can I use frozen tortellini?
Yes, you can use frozen tortellini. Just add them to the soup without thawing and cook according to the package instructions.

Can I add beans to this soup?
Yes, adding cannellini beans or chickpeas can provide extra protein and fiber.

How can I make this soup spicier?
Add red pepper flakes or diced jalapeños while cooking the sausage for a spicy kick.

Autumn Tortellini Soup with Sausage

This hearty Autumn Tortellini Soup with Sausage is perfect for a cozy fall meal. It features savory sausage, tender tortellini, and a rich broth with seasonal vegetables.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 6 people

Calories 450 kcal

Equipment

• Large pot
• Dutch oven

Ingredients

  

Main Ingredients

• 1 lb Italian sausage casings removed
• 1 medium yellow onion chopped
• 2 medium carrots sliced
• 2 medium celery stalks sliced
• 3 garlic cloves minced
• 6 cups chicken broth
• 1 28 oz can canned crushed tomatoes
• 1 19 oz package fresh tortellini
• 5 oz fresh spinach
• 0.5 cup heavy cream
• 0.25 cup Parmesan cheese grated, for garnish
• salt to taste
• black pepper freshly ground, to taste

Instructions

 

Instructions

• In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it apart with a spoon.
• Drain excess fat, then add the chopped onion, sliced carrots, and sliced celery to the pot.
• Sauté the vegetables for 5-7 minutes until they begin to soften, then stir in the minced garlic and cook for another minute until fragrant.
• Pour in the chicken broth and crushed tomatoes, then bring the mixture to a simmer.
• Add the fresh tortellini and cook according to package directions, typically 3-5 minutes, until al dente.
• Stir in the fresh spinach and cook until wilted, which should take 2-3 minutes.
• Remove the pot from the heat and stir in the heavy cream.
• Season the soup with salt and freshly ground black pepper to taste, then ladle into bowls and garnish with grated Parmesan cheese before serving.

Notes

For a spicier soup, use hot Italian sausage. You can also add a pinch of red pepper flakes with the garlic. If you prefer a thinner soup, add more chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.