As the leaves begin to turn and the air grows crisp, there’s nothing quite as comforting as a steaming bowl of soup. This Autumn Tortellini Soup with Sausage captures the essence of fall, featuring hearty Italian sausage, tender cheese tortellini, and an array of vibrant seasonal vegetables. The harmonious blend of flavors creates a unique and satisfying dish that will warm you to your core. Best of all, this recipe is a true one-pot wonder, meaning less cleanup and more time to enjoy your meal!
With just a handful of fresh ingredients and simple cooking techniques, you can whip up this delicious soup in no time. The savory sausage combined with the sweetness of butternut squash and the nutrition of spinach delivers a balanced meal that’s perfect for busy weeknights or cozy weekends at home. Let’s dive into the details of why you’ll adore this Autumn Tortellini Soup!
Why You’ll Love This Autumn Tortellini Soup with Sausage
This soup is not just about flavor; it embodies the spirit of the season. Here are a few reasons to fall in love with this recipe:
- Hearty and Filling: Packed with protein from the sausage and carbs from the tortellini, this soup is a complete meal that satisfies hunger.
- Quick and Easy: It comes together in less than an hour, making it perfect for those busy evenings.
- Seasonal Ingredients: Featuring butternut squash and spinach, this soup takes advantage of the best produce fall has to offer.
- One-Pot Meal: Enjoy the ease of cooking everything in one pot, simplifying your cleanup process.
- Customizable: This base recipe can be easily adjusted to fit different dietary needs or taste preferences.
Preparation Phase & Tools to Use
Before you start crafting your Autumn Tortellini Soup, it’s important to prepare your kitchen and gather the necessary tools. A large pot or Dutch oven is essential for cooking as it allows for even heat distribution. Here’s a quick rundown on how to prep:
1. Gather all your ingredients: Make sure to have the Italian sausage, vegetables, broth, and seasonings within reach to streamline the cooking process.
2. Do a little chopping: Dice the onions, mince the garlic, peel and slice the carrots, and cube the butternut squash. Having everything prepped in advance will help the cooking flow smoothly.
3. Get your utensils ready: You’ll need a wooden spoon for stirring, a sharp knife for chopping, and a ladle for serving. Also, consider having bowls ready for serving your soup.
Ingredients
- 1 lb Italian sausage (casings removed)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 6 cups low-sodium chicken broth
- 1 (9 oz) package cheese tortellini (refrigerated or fresh)
- 2 cups baby spinach, roughly chopped
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
Step 1: Brown the Sausage
Begin by heating the olive oil in your large pot over medium heat. Once the oil is shimmering, add the Italian sausage. It’s important to break the sausage into smaller pieces as it cooks to ensure even browning. This will take around 5–7 minutes; you want it sufficiently browned but not overcooked. If there’s excess fat, carefully drain it to prevent the soup from becoming greasy.
Step 2: Sauté the Vegetables
Next, incorporate the diced onion, minced garlic, sliced carrots, and cubed butternut squash into the pot. Sauté these vegetables for about 5 minutes, until the onion becomes translucent and aromatic. The goal here is to enhance the flavors and start softening the veggies which adds depth to your soup.
Step 3: Add the Broth and Season
Pour in the low-sodium chicken broth and stir in the dried thyme. Bring this mixture to a boil, then reduce the heat to a gentle simmer. Allow it to cook for about 15 minutes. This simmering stage allows the flavors to meld beautifully and the carrots and squash to become tender.
Step 4: Stir in the Tortellini
Now it’s time to add the cheese tortellini to the pot. Let them simmer for about 5–7 minutes until tender. Fresh tortellini will cook more quickly than dried, so keep an eye on them to ensure perfectly cooked pasta.
Step 5: Finish with Spinach
To complete your Autumn Tortellini Soup, stir in the roughly chopped baby spinach. Cook for an additional 1–2 minutes, just until the spinach wilts down beautifully. This not only adds a touch of color but also packs in more nutrients.
Step 6: Season and Serve
Before serving, taste your soup and season with salt and black pepper as needed. Ladle the aromatic soup into bowls and top with freshly grated Parmesan cheese for a delightful finishing touch.
Variations
- Protein: Substitute Italian sausage with ground turkey or chicken for a lighter option or use plant-based sausage for a vegetarian twist.
- Vegetables: Feel free to mix in other seasonal vegetables like kale or zucchini, or ditch the squash for sweet potato.
- Spices: Add a pinch of red pepper flakes for a bit of heat or try different herbs like rosemary or oregano for a unique flavor.
Cooking Notes
- This soup can be made ahead of time: it tastes even better the next day once the flavors meld together, just be mindful that the pasta may absorb some broth.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Serving Suggestions
- Pair with crusty bread or a warm roll for dipping — the ultimate cozy meal!
- Serve alongside a simple mixed green salad to add freshness to your meal.
Tips
- For an extra creaminess, stir in a splash of heavy cream or a dollop of cream cheese just before serving.
- Make it gluten-free by using gluten-free tortellini and ensuring your broth is free of gluten.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 25g
- Sodium: 850mg
FAQs
Can I freeze Autumn Tortellini Soup?
Yes, you can freeze this soup! Just make sure to leave out the tortellini, as it may become mushy after freezing. Instead, add the tortellini when you reheat the soup.
Can I make this soup in advance?
Absolutely! This soup tastes great when made a day in advance. Just store it in the refrigerator and reheat before serving.
What type of tortellini should I use?
You can use fresh refrigerated tortellini for the best texture and flavor, but frozen or dried options will also work. Just adjust the cooking time accordingly.
Is this soup kid-friendly?
Yes! The mix of flavors in this soup is usually a hit with kids, especially with the cheesy tortellini and sausage. Adjust the seasoning if you prefer a milder taste.
Conclusion
As temperatures drop and autumn settles in, this Autumn Tortellini Soup with Sausage is sure to become a staple in your kitchen. Its rich flavors, delightful textures, and comforting warmth make it not just a meal, but an experience to share with family and friends. Try the variations to make it your own, and don’t forget to add that generous sprinkle of Parmesan on top! We’d love to hear your thoughts in the comments below — share your experiences and any alterations you made to the recipe. Happy cooking!
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Autumn Tortellini Soup with Sausage
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Autumn Tortellini Soup with Sausage captures the essence of fall, featuring hearty Italian sausage, tender cheese tortellini, and an array of vibrant seasonal vegetables.
Ingredients
- 1 lb Italian sausage (casings removed)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 6 cups low-sodium chicken broth
- 1 (9 oz) package cheese tortellini (refrigerated or fresh)
- 2 cups baby spinach, roughly chopped
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Begin by heating the olive oil in your large pot over medium heat. Once the oil is shimmering, add the Italian sausage. It’s important to break the sausage into smaller pieces as it cooks to ensure even browning. This will take around 5–7 minutes; you want it sufficiently browned but not overcooked. If there’s excess fat, carefully drain it to prevent the soup from becoming greasy.
- Next, incorporate the diced onion, minced garlic, sliced carrots, and cubed butternut squash into the pot. Sauté these vegetables for about 5 minutes, until the onion becomes translucent and aromatic. The goal here is to enhance the flavors and start softening the veggies which adds depth to your soup.
- Pour in the low-sodium chicken broth and stir in the dried thyme. Bring this mixture to a boil, then reduce the heat to a gentle simmer. Allow it to cook for about 15 minutes. This simmering stage allows the flavors to meld beautifully and the carrots and squash to become tender.
- Now it’s time to add the cheese tortellini to the pot. Let them simmer for about 5–7 minutes until tender. Fresh tortellini will cook more quickly than dried, so keep an eye on them to ensure perfectly cooked pasta.
- To complete your Autumn Tortellini Soup, stir in the roughly chopped baby spinach. Cook for an additional 1–2 minutes, just until the spinach wilts down beautifully. This not only adds a touch of color but also packs in more nutrients.
- Before serving, taste your soup and season with salt and black pepper as needed. Ladle the aromatic soup into bowls and top with freshly grated Parmesan cheese for a delightful finishing touch.
Notes
This soup can be made ahead of time: it tastes even better the next day once the flavors meld together, just be mindful that the pasta may absorb some broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 450 kcal
- Sodium: 850 mg
- Protein: 25 g