Warm Up with Autumn Tortellini Soup with Sausage
As the leaves begin to change and a crispness fills the air, there’s nothing quite like a steaming bowl of soup to warm your soul and satisfy your hunger. This Autumn Tortellini Soup with Sausage beautifully captures the essence of fall, blending the spicy, savory notes of Italian sausage with the vibrant sweetness of butternut squash. It’s a comforting, hearty dish that’s perfect for a weeknight dinner or a cozy gathering with friends and family.
Why this Autumn Tortellini Soup will Delight You
What makes this dish stand out? For starters, it’s wonderfully filling yet quick to prepare, making it an ideal option for busy weeknights. The combination of creamy cheese tortellini and flavorful sausage offers a delightful richness, while the vegetables add essential vitamins and a wonderful texture.
"This soup is a hug in a bowl! My kids can’t get enough of it, and I love how easy it is to make." — A satisfied home cook
Picture warm evenings curled up with a good book, a bowl of this soup in hand, and perhaps a slice of crusty bread on the side. It’s also budget-friendly—using affordable ingredients without compromising on flavor. Whether you’re gathering for a family dinner or meal prepping for the week ahead, this recipe supports a nourishing lifestyle.
Understanding the Cooking Process
Creating this lovely Autumn Tortellini Soup is straightforward. You’ll start by browning the sausage, which lays the foundation for your broth. Next, you’ll sauté the vegetables to bring out their natural sweetness before adding rich chicken broth and herbs. Finally, you’ll mix in cheesy tortellini and fresh spinach for a lovely finish.
Here’s how it all comes together in a few simple steps:
- Brown the sausage.
- Sauté the vegetables.
- Add broth and thyme, simmering until tender.
- Stir in the tortellini and spinach.
- Serve hot with a sprinkle of Parmesan!
Gather These Ingredients
To whip up this delicious 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 substitute chicken sausage or turkey sausage for a lighter version! If butternut squash isn’t available, sweet potatoes are a fantastic alternative that still adds a lovely sweetness to the soup.
Cooking Instructions
Follow these step-by-step instructions to create your delicious Autumn Tortellini Soup.
Brown the Sausage: 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 excess fat if needed.
Add Vegetables: Toss in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, allowing the vegetables to soften.
Create the Broth: Pour in the chicken broth and sprinkle in the dried thyme. Bring the mixture to a boil, then reduce the heat and let it gently simmer for about 15 minutes until the vegetables are tender.
Cook the Tortellini: Add the cheese tortellini to the pot and cook according to package instructions, typically 5-7 minutes, or until the tortellini are tender.
Finish with Spinach: Stir in the baby spinach and let it cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese just before serving.
Best Ways to Enjoy This Soup
Consider serving your Autumn Tortellini Soup with crusty bread or a side salad for a complete meal. A fresh Caesar salad or even a simple arugula salad with lemon vinaigrette can complement this soup beautifully. For a cozy dinner vibe, enjoy it in your favorite oversized bowl while snuggling under a blanket.
Keeping Leftovers Fresh
Have leftovers? You can safely store this soup in the refrigerator for up to 3-4 days in an airtight container. To reheat, simply warm it on the stove over medium heat until heated through.
If you want to save it for later, consider freezing it! Make sure to let the soup cool completely before transferring it to freezer-safe containers. It is best used within 2-3 months for optimal freshness.
Helpful Cooking Tips
To elevate your Autumn Tortellini Soup, here are a few tips from my kitchen to yours:
- Sauté with Purpose: Take the time to properly sauté the veggies. It enhances the soup’s flavor, creating a rich and comforting base.
- Experiment with Spices: Feel free to add your favorite spices! A pinch of nutmeg complements the butternut squash beautifully.
- Adjust Thickness: If you prefer a thicker soup, mash some of the squash after it’s cooked and before adding the tortellini.
Creative Twists
While this recipe shines in its original form, consider these variations for a fun twist:
- Add beans for extra protein and fiber—chickpeas or white beans work well!
- Swap the greens: Kale or Swiss chard can replace spinach for a different nutrient profile.
- Try different cheeses: Add a scoop of ricotta cheese to each bowl for a creamy finish.
Common Questions Answered
What is the prep time for this soup?
The total prep time is about 15 minutes, with an additional 30 minutes for cooking.
Can I make this soup vegetarian?
Absolutely! Use vegetable broth, omit the sausage, and consider adding mushrooms for depth.
Can I freeze this soup?
Yes, you can freeze it! Just make sure it is cooled, stored in an airtight container, and consumed within 2-3 months.
With this comforting Autumn Tortellini Soup with Sausage, you’ll not only savor the flavors of fall but also bring warmth and joy to your table. Enjoy your cooking adventure!
Print
Autumn Tortellini Soup with Sausage
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty autumn soup combining Italian sausage, creamy cheese tortellini, and vibrant butternut squash.
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 excess fat if needed.
- Toss in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, allowing the vegetables to soften.
- Pour in the chicken broth and sprinkle in the dried thyme. Bring the mixture to a boil, then reduce the heat and let it gently simmer for about 15 minutes until the vegetables are tender.
- Add the cheese tortellini to the pot and cook according to package instructions, typically 5-7 minutes, or until the tortellini are tender.
- Stir in the baby spinach and let it cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese just before serving.
Notes
For a lighter version, substitute with chicken or turkey sausage. Sweet potatoes can be used instead of butternut squash if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg