Autumn Tortellini Soup with Sausage
Cozy Up with a Bowl of Comfort
Ever walked into a kitchen and felt an instant embrace from a bubbling pot of soup? That’s exactly the vibe you get with this Autumn Tortellini Soup with Sausage! It’s rich, hearty, and has that perfect fall aroma that makes you wish you could bottle it up for later. Plus, it’s an easy one-pot wonder that’s perfect for chilly evenings when all you want is something warm and comforting.
Why Make This Recipe
You’re going to love this soup for a few irresistible reasons:
- Minimal Cleanup: Who wants to spend their evening scrubbing pots? This is a one-pot meal, so you can enjoy the deliciousness without the endless pile of dishes.
- Family-Friendly: Kids love cheese-filled tortellini, and let’s be honest, adding sausage and veggies is a sneaky way to get them to eat healthy (shh, we won’t tell!).
- Seasonal Soul-Warming Goodness: With cozy ingredients like butternut squash and fragrant thyme, this soup gives you all the autumn feels. 🍂
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Directions
Let’s get cooking! Follow these simple steps:
Brown the Sausage: In a large pot, heat olive oil over medium heat. Cook the Italian sausage, breaking it up with a spoon, until it’s browned and cooked through. Drain any excess fat if needed.
Sauté the Veggies: Add the diced onion, garlic, carrots, and butternut squash. Sauté for about 5 minutes until the veggies start to soften.
Add Broth and Season: Pour in the chicken broth and sprinkle in the dried thyme. Bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the veggies are nice and tender.
Cook the Tortellini: Toss in the cheese tortellini. Cook according to the package instructions, usually 5-7 minutes until tender.
Add Spinach: Stir in the baby spinach and cook for another 1-2 minutes until it wilts. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and top with grated Parmesan cheese before diving in.
How to Make Autumn Tortellini Soup with Sausage (Overview)
This is where the magic happens! First, you brown the sausage for that savory base—don’t skip this step, it’s where all the flavor hangs out! Then, sauté your veggies to build up that fragrant aroma that makes everyone ask, “What’s cooking?” After you’ve let the veggies and broth mingle, throw in the tortellini. A quick stir, then add in the spinach for that pop of green. And voila, you have a cozy bowl of happiness!
How to Serve Autumn Tortellini Soup with Sausage
Serve your soup piping hot, garnished with a generous sprinkle of grated Parmesan, and maybe a crusty piece of bread on the side for that perfect crunch. Picture this: a vibrant orange hue from the squash, a sprinkle of green from the spinach, and a cheesy finish that teases the senses. 🍞 It’s all about those comforting vibes!
How to Store Autumn Tortellini Soup with Sausage
Want to keep leftovers? This delicious soup hangs out well in the fridge for up to 3 days. Just make sure to let it cool down before popping it into a container. You can also freeze it for up to 3 months—just leave out the tortellini and add them in fresh when reheating. 🙌
Tips to Make Autumn Tortellini Soup with Sausage
- Sausage Swap: For a lighter version, try turkey sausage or even a meat-free alternative!
- Extra Veggies: Sneak in some kale or zucchini to amp up the nutrients without sacrificing flavor.
- Herb Happiness: Fresh herbs like parsley or basil add a delightful twist—don’t be shy!
- Creamy Dreamy: Want a creamier soup? Stir in a splash of heavy cream just before serving.
Variations
Feeling adventurous? Try tossing in some roasted bell peppers or a splash of cream to give it that rich, café-style vibe. If you’re aiming for vegan, simply omit the sausage and cheese and use a vegetable broth instead – it’s just as satisfying!
FAQs
1. Can I use frozen tortellini in this recipe?
Absolutely! Just throw them in straight from the freezer; it might add a minute or two to the cooking time.
2. How do I make this soup ahead of time?
Prep everything except the tortellini and spinach. Just add them in before serving for the freshest taste!
3. Can I freeze the soup?
Yes! But remember to omit the tortellini before freezing, then add them fresh when you reheat.
📌 Pin this recipe for your next cozy dinner night!
Autumn Tortellini Soup with Sausage
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Cook the Italian sausage, breaking it up with a spoon, until it’s browned and cooked through. Drain any excess fat if needed.
- Add the diced onion, garlic, carrots, and butternut squash. Sauté for about 5 minutes until the veggies start to soften.
- Pour in the chicken broth and sprinkle in the dried thyme. Bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the veggies are nice and tender.
- Toss in the cheese tortellini. Cook according to the package instructions, usually 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.
- Ladle the soup into bowls and top with grated Parmesan cheese before serving.
