Autumn Tortellini Soup with Sausage

Autumn Tortellini Soup with Sausage

This Autumn Tortellini Soup with Sausage is the perfect blend of cozy flavors for chilly days. Hearty Italian sausage mingles with seasonal butternut squash and fresh spinach to create a comforting bowl of happiness. It’s an easy recipe, making it a great choice for weeknight dinners or a festive gathering. Everyone will love the rich flavors, and you’ll love how simple it is to prepare! 🍂🍲

why make this recipe

This Autumn Tortellini Soup is bursting with flavor and warmth. The combination of Italian sausage, creamy tortellini, and sweet butternut squash is sure to be a hit. Plus, it’s quick to throw together, making it perfect for a cozy family night or a casual get-together with friends.

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6

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

✨ Kitchen Tools You’ll Need
"This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free."

• Large skillet or frying pan
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Mixing bowls
• Wooden spoon or spatula
• Baking dish (if needed)

Directions:

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon until browned and cooked through. You may need to remove excess fat if necessary. 🌭
2. Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until the vegetables begin to soften. 🥕
3. Pour in the 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 the 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 the soup into bowls and top with grated Parmesan cheese before serving. Enjoy! 🍽️

how to serve Autumn Tortellini Soup with Sausage

Serve this delightful soup hot, topped with grated Parmesan cheese. It pairs wonderfully with crusty bread or a fresh side salad for a full meal.

how to store Autumn Tortellini Soup with Sausage

To store leftovers, cool the soup completely. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2-3 months. Just make sure to leave some space in the container as soup expands when frozen!

💡 Pro Tips

1. Feel free to swap the Italian sausage for chicken sausage or a meat substitute for a lighter option.
2. To speed up prep, use pre-cut butternut squash available at your grocery store.
3. Leftover soup tastes even better the next day as the flavors meld together.
4. When reheating, add a splash of broth to loosen the soup if it gets too thick.

variation

For a vegetarian version, simply omit the Italian sausage and consider adding more veggies like zucchini or mushrooms. You can add a spoonful of pesto for an extra flavor boost!

FAQs

Can I use frozen tortellini for this recipe?
Yes! Just add the frozen tortellini directly to the soup and cook until heated through.

What can I substitute for butternut squash?
You can use sweet potatoes or pumpkin as an alternative.

Can I add more vegetables?
Absolutely! Feel free to add your favorite veggies like bell peppers or kale for more nutrients.

Autumn Tortellini Soup with Sausage

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• Author: emilie
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting blend of Italian sausage, butternut squash, and spinach in a hearty soup, perfect for chilly days.

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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

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Instructions

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon until browned and cooked through. You may need to remove excess fat if necessary.
2. Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until the vegetables begin to soften.
3. Pour in the 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 the 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 the soup into bowls and top with grated Parmesan cheese before serving.

Notes

This soup can be stored for up to 3 days in the refrigerator or frozen for 2-3 months. Consider adding zucchini or mushrooms for a vegetarian version.

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

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 60mg

Keywords: soup, autumn, tortellini, sausage, butternut squash, comfort food