Autumn Tortellini Soup with Sausage

A hearty and comforting soup made with Italian sausage, fresh vegetables, and cheesy tortellini, perfect for chilly autumn days.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Course, Soup

Cuisine: Italian

Keyword: Autumn Soup, comfort food, Hearty Soup, Sausage Soup, Tortellini Soup

Servings: servings

Calories: 350kcal

Ingredients

Meat and Fat

1 lb Italian sausage, casings removed
1 tablespoon olive oil for sautéing

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

Broth and Seasoning

6 cups chicken broth
1 teaspoon dried thyme

Pasta and Toppings

1 9 oz package cheese tortellini
Grated Parmesan cheese for serving

Instructions

Preparation

In a large pot, heat the olive oil over medium heat.
Add the Italian sausage to the pot. Cook it, breaking it up with a spoon, until the sausage is browned and cooked through.
Remove excess fat if needed.
Add the diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

Cooking

Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil.
Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
Add the cheese tortellini and cook according to package instructions, usually about 5-7 minutes, until tender.
Stir in the baby spinach and cook for another 1-2 minutes until it wilts. Season with salt and pepper to taste.

Serving

Ladle the soup into bowls and top with grated Parmesan cheese before serving.

Notes

For best flavor, use fresh ingredients. The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Avoid overcooking the tortellini to prevent mushiness.

Nutrition

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