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
Scale
- 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