Name: Autumn Tortellini Soup with Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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

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Why make this recipe

Autumn Tortellini Soup with Sausage is a delicious and comforting dish perfect for the fall season. It combines fresh vegetables, savory sausage, and cheesy tortellini in a warm broth, creating a meal that is both hearty and satisfying. This soup is easy to make and will fill your kitchen with wonderful aromas, making it a favorite for family dinners or cozy nights at home.

How to make Autumn Tortellini Soup with Sausage

Making this soup is simple and straightforward. All you need to do is gather your ingredients, follow the steps, and enjoy a warm bowl of goodness. Here’s how to bring this wonderful dish to your table.

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

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.
Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until vegetables begin to soften.
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.
Add cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until tortellini are tender.
Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
Ladle soup into bowls and top with grated Parmesan cheese before serving.

How to serve Autumn Tortellini Soup with Sausage

Serve this soup hot in bowls. You can add extra grated Parmesan cheese on top for more flavor. It goes well with crusty bread or a simple salad on the side for a complete meal. Enjoy it with family or friends on chilly evenings!

How to store Autumn Tortellini Soup with Sausage

If you have leftovers, store them in an airtight container in the refrigerator. The soup will stay fresh for about 3 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before putting it in the freezer. When you’re ready to eat, reheat it on the stove over low heat.

Tips to make Autumn Tortellini Soup with Sausage

For a spicier kick, you can use hot Italian sausage instead of mild.
Feel free to add other veggies like kale, zucchini, or bell peppers.
Use homemade broth for a richer flavor if you have the time.
Adjust the seasoning to your taste; adding a dash of red pepper flakes can also enhance the flavor.

Variation (if any)

You can replace the Italian sausage with ground turkey or chicken for a lighter version. Also, using different types of tortellini, such as spinach or mushroom, can change the flavor profile of the soup.

FAQs

Can I use frozen tortellini?
Yes, you can use frozen tortellini. Just add a few extra minutes to the cooking time until they are fully cooked.

Can I make this soup vegetarian?
Absolutely! You can omit the sausage and use vegetable broth instead. You can add more vegetables and beans to make it hearty.

How can I make this soup creamier?
You can stir in some heavy cream or half-and-half just before serving for a richer, creamier texture.

Autumn Tortellini Soup with Sausage

Author: lu-ann
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Omnivore

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Description

A comforting and hearty autumn soup made with Italian sausage, cheese tortellini, and fresh vegetables in a savory broth.

Instructions

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.
Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until vegetables begin to soften.
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.
Add cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until tortellini are tender.
Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
Ladle soup into bowls and top with grated Parmesan cheese before serving.