Autumn Tortellini Soup with Sausage is a warm and comforting dish perfect for the cooler months. This soup combines the rich flavors of Italian sausage, colorful vegetables, and cheesy tortellini. It is not only delicious but also easy to prepare. The broth is hearty and satisfying, making it a great choice for family dinners or a cozy night in. With each bite, you’ll enjoy the warmth and spice of autumn. Whether you enjoy it on a chilly evening or serve it at a gathering, this soup will surely become a favorite.
Why You’ll Love This Autumn Tortellini Soup with Sausage
You will love this soup because it is both tasty and simple to make. The blend of sausage, fresh veggies, and cheese tortellini creates a delightful mix of flavors and textures. Moreover, it’s a one-pot meal, which means less cleanup afterward. This recipe is adaptable for various dietary preferences. It is packed with nutrients from the vegetables and can be made in under an hour. Great for a busy weeknight or a relaxing weekend, this soup is sure to warm your heart and stomach.
How to Make Autumn Tortellini Soup with Sausage
Ingredients You’ll Need
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
Step-by-Step 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 the soup hot in large bowls. A sprinkle of grated Parmesan cheese adds extra flavor. Pair it with crusty bread for dipping, or enjoy it with a side salad for a complete meal. This soup is even better the next day, so feel free to make a large batch.
How to Store Autumn Tortellini Soup with Sausage
To store leftover soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove over low heat.
Tips for the Best Autumn Tortellini Soup with Sausage
For the best flavor, use high-quality Italian sausage. You can add extra vegetables like zucchini or spinach for added nutrition. Adjust the seasoning as needed, and don’t rush the cooking time for the veggies; it helps enhance the flavors.
Recipe Variations
Feel free to substitute turkey sausage for a lighter option. You can also use gluten-free tortellini to make the dish gluten-free. Add more herbs or spices to customize the flavor to your liking.
Frequently Asked Questions (FAQs)
Can I use fresh tortellini instead of frozen?
Yes, fresh tortellini can be used instead of frozen. Adjust the cooking time according to the package instructions.
What can I add to make it spicy?
You can add red pepper flakes or use spicy Italian sausage to give the soup a kick.
Can I make this soup vegetarian?
Yes, you can replace the sausage with mushrooms and vegetable broth for a tasty vegetarian option. Add beans for protein and fiber.
Autumn Tortellini Soup with Sausage
A warm and comforting soup combining Italian sausage, colorful vegetables, and cheesy tortellini, perfect for cooler months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
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
- 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.
Notes
This soup is even better the next day, so feel free to make a large batch. Serve with crusty bread or a side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
