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.
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.