Autumn Tortellini Soup with Sausage Recipe

Introduction

This Autumn Tortellini Soup with Sausage is a warm and comforting meal perfect for chilly days. Filled with tender tortellini, savory sausage, and seasonal vegetables, it’s an easy way to enjoy the flavors of fall in a hearty bowl.

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

Instructions

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

Tips & Variations

• Use mild or spicy Italian sausage depending on your heat preference.
• Swap butternut squash with sweet potatoes or pumpkin for a different autumn twist.
• For a vegetarian option, omit the sausage and use vegetable broth instead.
• Add a pinch of red pepper flakes for a bit of extra warmth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Note that tortellini may absorb some broth when stored, so you might want to add a splash of broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this soup?

Yes, frozen tortellini works well. Just add a couple of extra minutes to the cooking time to ensure they cook through.

Is it possible to make this soup ahead of time?

Absolutely. You can prepare the soup base and cook the sausage and vegetables in advance. Add the tortellini and spinach when reheating to keep them fresh and tender.

Autumn Tortellini Soup with Sausage Recipe

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This Autumn Tortellini Soup with Sausage is a hearty and comforting dish perfect for chilly days. It features savory Italian sausage browned to perfection, sautéed autumn vegetables like butternut squash and carrots, tender cheese tortellini, and fresh baby spinach all simmered in a flavorful chicken broth infused with dried thyme. Finished with a sprinkle of grated Parmesan cheese, this soup offers a delightful blend of creamy, savory, and fresh flavors that warm you from the inside out.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sausage & Oil

• 1 lb Italian sausage, casings removed
• 1 tablespoon olive oil

Vegetables

• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 cups butternut squash, peeled and cubed
• 2 cups baby spinach

Soup Base & Seasoning

• 6 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Pasta

• 1 (9 oz) package cheese tortellini

Serving

• Grated Parmesan cheese, for serving

Instructions

1. Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove any excess fat from the pot to keep the soup from becoming greasy.
2. Sauté Vegetables: Add the diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot. Sauté for about 5 minutes until the vegetables begin to soften, releasing their flavors.
3. Add Broth and Simmer: Pour in the chicken broth and stir in the dried thyme. Bring the mixture to a boil, then reduce heat to maintain a simmer. Let it cook for 15 minutes or until the vegetables are tender and the flavors meld together.
4. Cook Tortellini: Add the cheese tortellini to the simmering soup. Cook according to the package instructions, typically 5-7 minutes, until the tortellini are tender and cooked through.
5. Incorporate Spinach: Stir in the baby spinach and cook for 1-2 minutes until the leaves are wilted and integrated into the soup.
6. Season and Serve: Season the soup with salt and pepper to your taste. Ladle the soup into bowls and top with grated Parmesan cheese before serving for an extra layer of savory flavor.

Notes

• You can substitute the Italian sausage with turkey sausage for a leaner option.
• For a vegetarian version, omit the sausage and use vegetable broth, and consider adding mushrooms for a meaty texture.
• If you prefer a spicier soup, add red pepper flakes while sautéing the vegetables.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Adding the spinach at the end preserves its bright color and fresh flavor.

Keywords: Autumn soup, tortellini soup, Italian sausage soup, butternut squash soup, cheese tortellini, hearty fall soup