Autumn Tortellini Soup with Sausage is a warm, hearty dish that evokes the essence of fall with every spoonful. As the seasons shift and the days grow cooler, there’s nothing quite like curling up with a comforting bowl of this soup. The simple yet rich combination of Italian sausage, tender vegetables, and cheesy tortellini creates a dish that’s not only satisfying but also incredibly easy to prepare. This recipe has quickly become a staple in my household, bringing everyone together for a delicious family meal on chilly evenings.
Why You’ll Love This Dish
If you’re searching for a soul-warming meal to cozy up with, look no further! Autumn Tortellini Soup with Sausage is the perfect blend of flavors that offers a quick, budget-friendly option for any weeknight dinner. With its hearty components, it’s a dish that fills the belly and warms the heart, making it ideal for family gatherings or a simply enjoyable night in. Plus, the combination of protein, veggies, and carbs means it’s as nutritious as it is delicious.
“This soup is like a warm hug on a plate. It’s become a family favorite, especially during the colder months!”
The Cooking Process Explained
Making Autumn Tortellini Soup with Sausage is straightforward and quick, ensuring you spend minimal time in the kitchen while creating a delicious meal. You’ll start by browning the sausage and then layering in seasonal vegetables. Next, you’ll add broth and your tortellini, culminating in a comforting dish that’s ready in about 30 minutes. It’s a method that both novice cooks and seasoned chefs can embrace with ease.
Gather These Items
To whip up this delightful soup, you’ll need the following 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
Feel free to get creative with some substitutions. For instance, turkey sausage can be swapped in for a lighter option, and frozen butternut squash works in place of fresh if you’re in a pinch.
Step-by-Step Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain any excess fat if necessary.
- Stir in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, until the vegetables start to soften.
- Pour in the chicken broth and sprinkle in the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes, or until the veggies are tender.
- Add the cheese tortellini to the pot and cook according to package instructions, usually about 5-7 minutes, until the tortellini are tender.
- Fold in the baby spinach, cooking for another 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Best Ways to Enjoy It
To elevate your soup-savoring experience, serve the Autumn Tortellini Soup with a sprinkle of fresh herbs like parsley or basil for added color and flavor. Pair it with some crusty bread for dipping, or a mixed greens salad drizzled with vinaigrette to balance the richness of the soup. For a cozy night in, consider a glass of your favorite red wine to complement the Italian flavors.
Storage and Reheating Tips
If you have leftovers (which is rare with this delicious soup!), they can be safely stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm the soup on the stovetop over medium heat, adding a splash of broth or water if it becomes too thick. You can also freeze the soup in portions for up to three months. Just be sure to leave out the spinach; it’s best added fresh when reheating!
Helpful Cooking Tips
To maximize flavor, consider browning the sausage until it is deeply golden, as this will deepen the soup’s overall taste. Additionally, if you’re short on time, pre-chopped vegetables can be a great shortcut. Don’t be afraid to play with spices; a pinch of red pepper flakes will add an exciting heat to the soup!
Creative Twists
This soup is versatile enough to accommodate various dietary preferences. For a vegetarian option, simply omit the sausage and add more vegetables or a plant-based protein. You can swap out the butternut squash for sweet potatoes, or introduce different greens like kale or Swiss chard for a nutritional boost. Feel free to experiment with different types of tortellini too—spinach, mushroom, or even pesto-flavored for a unique spin!
Your Questions Answered
How long does it take to prepare Autumn Tortellini Soup?
Total preparation and cooking time is about 30-40 minutes, making it a quick meal option.
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen butternut squash and mixed vegetables can save time and work just as well.
Is it safe to freeze leftovers?
Yes, just be sure to cool the soup completely before transferring it to airtight containers for freezing.
Autumn Tortellini Soup with Sausage
A warm and hearty autumn soup featuring Italian sausage, tender vegetables, and cheesy tortellini, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: Paleo
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 the olive oil over medium heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain any excess fat if necessary.
- Stir in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, until the vegetables start to soften.
- Pour in the chicken broth and sprinkle in the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes, or until the veggies are tender.
- Add the cheese tortellini to the pot and cook according to package instructions, usually about 5-7 minutes, until the tortellini are tender.
- Fold in the baby spinach, cooking for another 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Notes
Feel free to use turkey sausage for a lighter option or frozen butternut squash if you’re in a pinch. To maximize flavor, brown the sausage deeply.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
