Autumn Tortellini Soup with Sausage Recipe
A hearty and comforting Autumn Tortellini Soup with Italian sausage, tender butternut squash, and cheese tortellini, simmered in a flavorful chicken broth with fresh spinach and aromatic thyme. Perfect for cozy fall evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meat and Oil
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 2 cups baby spinach
Liquids and Broth
- 6 cups chicken broth
Pantry & Spices
- 1 teaspoon dried thyme
- Salt and pepper to taste
Pasta & Cheese
- 1 (9 oz) package cheese tortellini
- Grated Parmesan cheese, for serving
Instructions
- Cook the sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Drain any excess fat if needed.
- Sauté the vegetables: Add the diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
- Simmer the soup: Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
- Cook the tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually 5 to 7 minutes, until the tortellini are tender.
- Add spinach and season: Stir in the baby spinach and cook for another 1 to 2 minutes until wilted. Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese before serving for added flavor.
Notes
- For a vegetarian version, substitute Italian sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- Butternut squash can be roasted beforehand to add a deeper flavor before adding to the soup.
- Adjust salt and pepper according to your taste preferences.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- For added heat, sprinkle with red pepper flakes or a dash of hot sauce.
Keywords: Autumn soup, tortellini soup, Italian sausage soup, butternut squash soup, easy fall recipes, comfort food soup