Autumn Tortellini Soup with Sausage Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
