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Autumn Tortellini Soup with Sausage Recipe

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★★★★★

4.4 from 105 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/autumn-tortellini-soup-with-sausage-recipe/