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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
Cook Time 20 minutes
Total Time 30 minutes
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.