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Autumn Tortellini Soup with Sausage

A warm and hearty soup featuring Italian sausage, butternut squash, and cheese tortellini that's perfect for chilly fall days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage, casings removed
  • 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
  • 1 package (9 oz) cheese tortellini
  • 2 cups baby spinach
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving

Method
 

Cook Sausage & Vegetables
  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 needed. 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. 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.
Finish & Serve
  1. 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on stovetop or in the microwave, adding extra broth if needed. Feel free to add seasonal vegetables like kale or sweet potatoes for extra nutrition. For a vegetarian version, substitute Italian sausage with plant-based sausage or omit it, adding beans or lentils for protein. This soup also freezes well; just add the tortellini fresh when reheating.