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Autumn Tortellini Soup with Sausage

A rich, hearty soup with cheese tortellini, Italian sausage, and seasonal veggies, perfect for chilly fall evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 422
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 lb Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 cups butternut squash, peeled and cubed
  • 6 cups chicken broth
  • 1 package cheese tortellini (9 oz)
  • 2 cups baby spinach
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving

Method
 

Cooking
  1. 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.
  2. Add the diced onion, garlic, carrots, and butternut squash. Sauté for about 5 minutes until the veggies start to soften.
  3. 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.
  4. Toss in the cheese tortellini. Cook according to the package instructions, usually 5-7 minutes until tender.
  5. Stir in the baby spinach and cook for another 1-2 minutes until it wilts. Season with salt and pepper to taste.
  6. Ladle the soup into bowls and top with grated Parmesan cheese before serving.

Notes

For a lighter version, try turkey sausage or a meat-free alternative. Fresh herbs like parsley or basil can add a delightful twist.