Autumn Tortellini Soup

Why Make This Recipe

Autumn Tortellini Soup with Sausage is a perfect dish to warm you up during chilly fall days. The combination of savory Italian sausage, tender vegetables, and cheesy tortellini makes it both comforting and filling. Plus, it’s easy to prepare, making it a great choice for busy weeknight dinners or cozy weekends at home.

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

Directions:

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 necessary.
2. Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until vegetables begin to soften.
3. 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.
4. Add cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until tortellini are tender.
5. Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
6. 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. Sprinkle some grated Parmesan cheese on top for added flavor. This soup pairs well with crusty bread or a fresh salad for a complete meal.

How to Store Autumn Tortellini Soup with Sausage

To store leftovers, let the soup cool to room temperature. Transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup in freezer-safe containers for up to 3 months. When reheating, just be aware that the tortellini may become softer.

Tips to Make Autumn Tortellini Soup with Sausage

• For a spicier soup, use spicy Italian sausage instead of mild.
• Feel free to add other vegetables such as kale or zucchini for extra nutrients.
• If you want a creamier soup, stir in a splash of heavy cream just before serving.

Variation

You can easily make this soup vegetarian by omitting the sausage and using vegetable broth instead of chicken broth. Simply add more vegetables to compensate for the missing meat.

FAQs

1. Can I use frozen tortellini?
Yes, you can use frozen tortellini in this recipe. Just add a few extra minutes to the cooking time.

2. Is this soup suitable for meal prep?
Yes! This soup stores well and can be made ahead of time for quick lunches or dinners during the week.

3. Can I make this soup in a slow cooker?
Yes, you can cook the sausage and vegetables on the stove first, then transfer everything to a slow cooker with the broth. Cook on low for 4-6 hours before adding tortellini and spinach during the last 30 minutes.

Autumn Tortellini Soup with Sausage

---

• Author: admin
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

A warm, comforting soup combining savory Italian sausage, tender vegetables, and cheesy tortellini, perfect for chilly autumn days.

---

Ingredients

Scale 1x2x3x

• 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

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 necessary.
2. Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until vegetables begin to soften.
3. 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.
4. Add cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until tortellini are tender.
5. Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
6. Ladle soup into bowls and top with grated Parmesan cheese before serving.

Notes

Can be made vegetarian by omitting the sausage and using vegetable broth. Also, add more vegetables for added nutrition.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 6g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 50mg

Keywords: soup, tortellini soup, fall recipe, Italian sausage, comfort food