Autumn Tortellini Soup with Sausage Recipe

Introduction

This Autumn Tortellini Soup with Sausage is a comforting and flavorful dish perfect for crisp fall days. Filled with hearty vegetables, savory Italian sausage, and tender cheese tortellini, it’s easy to prepare and sure to warm you up.

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

• For a vegetarian version, substitute the sausage with mushrooms or plant-based sausage and use vegetable broth instead of chicken broth.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap butternut squash for sweet potatoes for a slightly different flavor and texture.
• Use fresh herbs like thyme and parsley if available for a brighter taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop to prevent the tortellini from becoming mushy. This soup can also be frozen, but note that the tortellini may lose some texture; consider adding fresh tortellini 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 as per the package instructions.

Is it possible to make this soup gluten-free?

Absolutely. Use gluten-free tortellini and ensure the chicken broth and sausage are gluten-free as well.

Autumn Tortellini Soup with Sausage Recipe

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This Autumn Tortellini Soup with Sausage is a hearty and comforting dish perfect for cooler weather. Featuring Italian sausage, tender butternut squash, and cheese-filled tortellini in a flavorful chicken broth seasoned with thyme and garlic, it’s an easy one-pot meal that combines savory and seasonal flavors. The addition of fresh spinach adds a touch of greenery and nutrition, while grated Parmesan cheese on top adds a lovely finishing touch.

• Author: nova
• 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 and Vegetables

• 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

Soup Base and Seasonings

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

Pasta and Greens

• 1 (9 oz) package cheese tortellini
• 2 cups baby spinach

Topping

• 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 as it cooks. Brown the sausage thoroughly until it is cooked through. Remove any excess fat if necessary to avoid greasiness.
2. Sauté the vegetables: Add the diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot with the sausage. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
3. Simmer the soup: Pour in the chicken broth and add the dried thyme. Increase the heat to bring the soup to a boil, then immediately reduce heat to a simmer. Let it cook gently for 15 minutes or until the vegetables are tender and well-infused with the broth’s flavor.
4. Cook the tortellini: Add the cheese tortellini to the simmering soup. Cook according to the package instructions, typically 5 to 7 minutes, until the pasta is tender but still holds its shape.
5. Add spinach and season: Stir in the baby spinach leaves and cook for an additional 1 to 2 minutes, just until the spinach wilts. Taste the soup and season with salt and pepper according to your preference.
6. Serve with Parmesan: Ladle the hot soup into bowls and garnish each serving with a generous sprinkle of grated Parmesan cheese. Serve immediately for a warm, comforting meal.

Notes

• You can substitute turkey sausage for a leaner option.
• If you prefer a vegetarian version, omit the sausage and use vegetable broth.
• Fresh thyme can be used instead of dried for a more robust herb flavor.
• To make the soup spicier, add red pepper flakes during the sauté step.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.

Keywords: Autumn soup, tortellini soup, sausage soup, butternut squash soup, Italian soup, comfort food