Autumn Tortellini Soup with Sausage

As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of soup to bring comfort.

This Autumn Tortellini Soup with Sausage is the perfect dish to cozy up with as we embrace the seasonal flavors of fall.With the heartiness of Italian sausage, the sweetness of butternut squash, and the wholesome goodness of spinach and tortellini, this soup is not only delicious but also a complete meal in a bowl.

Why Make This Recipe

This recipe is a fantastic way to warm up on a chilly day. It combines robust flavors and nutritious ingredients that not only fill you up but also nourish your body. Plus, it’s simple to prepare, making it ideal for busy weeknights or leisurely weekends.

How To Make Autumn Tortellini Soup with Sausage

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

3-Step Directions:

1. Cook Sausage & Vegetables: 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 needed. Add diced onion, garlic, carrots, and butternut squash, sautéing for 5 minutes until the vegetables start to soften.
2. Simmer the Soup: Pour in chicken broth and add dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender. Add cheese tortellini and cook according to package instructions, about 5–7 minutes, until tender.
3. Finish & Serve: Stir in baby spinach and cook for 1–2 minutes until wilted. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese for a rich finish.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people, and each serving has about 350 calories, 20 grams of protein, and 15 grams of fat.

How To Serve Autumn Tortellini Soup with Sausage

Serve the soup hot in deep bowls, garnished with a sprinkle of grated Parmesan cheese. It pairs wonderfully with some crusty bread or a fresh salad for a complete meal.

How To Store Autumn Tortellini Soup with Sausage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop or in the microwave. Note that the tortellini may absorb some broth, so you might want to add a little extra chicken broth when reheating.

Tips To Make Autumn Tortellini Soup with Sausage

• Feel free to add other seasonal vegetables like kale or sweet potatoes for extra nutrition.
• If you want a spicier soup, use hot Italian sausage instead of mild.
• This soup freezes well; just make sure to add the tortellini fresh when you reheat.

Health And Benefits Of This Recipe

This Autumn Tortellini Soup with Sausage is packed with nutrients. The Italian sausage provides a good source of protein, while the butternut squash and spinach are loaded with vitamins A and C. With a balance of carbohydrates from the tortellini and fiber from the vegetables, this soup is both satisfying and nutritious, making it a great option for a wholesome meal.

Variation (If Any)

For a vegetarian version, you can substitute the Italian sausage with a plant-based sausage or omit it entirely, adding extra beans or lentils for protein. You can also use vegetable broth instead of chicken broth to keep it vegetarian-friendly.

FAQs

1. Can I use fresh tortellini instead of frozen?
   Yes, fresh tortellini can be used, and you may need to adjust the cooking time accordingly.

   
   

2. What other vegetables can I add?
   You can add zucchini, green beans, or even mushrooms for extra flavor and nutrition.

   
   

3. Is this soup gluten-free?
   To make it gluten-free, use gluten-free tortellini or omit it entirely and add more vegetables.

   
   

4. Can I make this soup in advance?
   Yes, this soup keeps well in the fridge, making it perfect for meal prep.

   
   

5. How can I make it spicy?
   Use hot Italian sausage or add red pepper flakes for some heat.

   
   

6. Can I use homemade broth?
   Absolutely! Homemade chicken or vegetable broth will add even more flavor.

   
   

7. What can I serve with this soup?
   It pairs well with crusty bread, a green salad, or even garlic toast for a complete meal.

   
   

Autumn Tortellini Soup with Sausage

This hearty Autumn Tortellini Soup with Sausage combines Italian sausage, butternut squash, and fresh spinach for a delicious fall meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb Italian sausage, casings removed Use mild or hot according to preference.
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 cups butternut squash, peeled and cubed
• 6 cups chicken broth Use vegetable broth for a vegetarian version.
• 1 (9 oz) package cheese tortellini Fresh or frozen tortellini can be used.
• 2 cups baby spinach Add at the end to maintain a bright color.
• 1 teaspoon dried thyme
• to taste Salt and pepper
• to serve Grated Parmesan cheese

Method

 

Cook Sausage & Vegetables

1. In a large pot, heat olive oil over medium heat.
2. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if needed.
3. Add diced onion, garlic, carrots, and butternut squash, sautéing for 5 minutes until the vegetables start to soften.

Simmer the Soup

1. Pour in chicken broth and add dried thyme.
2. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
3. Add cheese tortellini and cook according to package instructions, about 5–7 minutes, until tender.

Finish & Serve

1. Stir in baby spinach and cook for 1–2 minutes until wilted.
2. Season with salt and pepper to taste.
3. Serve hot, topped with grated Parmesan cheese for a rich finish.

Notes

Feel free to add other seasonal vegetables like kale or sweet potatoes for extra nutrition. This soup freezes well; just make sure to add the tortellini fresh when you reheat.