Autumn Tortellini Soup

Autumn is a season bursting with warmth and flavor, a time when hearty soups take center stage in our kitchens. One of my all-time favorites is Autumn Tortellini Soup with Sausage. This delightful dish perfectly marries the rich, savory taste of Italian sausage with the sweetness of butternut squash and the comforting texture of cheese tortellini. It’s an ideal recipe for a cozy weeknight dinner or a festive gathering, celebrating the bounty of fall harvests. With each spoonful, you can’t help but feel wrapped in a comforting hug—truly, there’s nothing quite like it!

What Sets This Recipe Apart

There are countless soup recipes out there, but this Autumn Tortellini Soup with Sausage brings a unique combination of flavors and textures to the table. It’s quick to prepare, making it perfect for busy weeknights when you want something delicious but don’t have hours to spare. Plus, it’s budget-friendly, using simple ingredients that you might already have in your pantry. With the addition of baby spinach and butternut squash, this soup is not only filling but also packed with nutrients—ideal for those looking to eat healthy without compromising on taste.

“This soup is like a hug in a bowl! The flavors meld beautifully, and it’s the perfect meal to warm up to on a chilly evening.” – Jessica L.

Your Easy Cooking Guide

Making Autumn Tortellini Soup with Sausage is as easy as 1-2-3. You’ll start by cooking the sausage until it’s perfectly browned, then add your vegetables for a quick sauté. After that, it’s a simple matter of adding broth, tortellini, and spinach. Just follow the steps below for a delicious and comforting soup your whole family will love!

Gather Your Ingredients

To bring this comforting soup to life, you’ll need the following ingredients:

• 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

Note: You can substitute the Italian sausage with ground turkey or chicken for a lighter version and use vegetable broth for a vegetarian-friendly option.

Step-by-Step Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Drain any excess fat if necessary.
3. Mix in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, until the vegetables soften.
4. Pour in the chicken broth and sprinkle in the dried thyme. Bring it to a boil, then reduce the heat. Let it simmer for 15 minutes or until the vegetables are tender.
5. Add the cheese tortellini to the pot and cook according to package instructions, usually 5-7 minutes, until the tortellini are tender.
6. Stir in the baby spinach and let it wilt for 1-2 minutes. Season the soup with salt and pepper to your liking.
7. Ladle the soup into bowls and top with grated Parmesan cheese before serving.

Tips for Serving

This soup is delicious on its own, but you can elevate it with a few serving ideas:

• Serve it with crusty bread or garlic bread for dunking.
• A side salad of mixed greens drizzled with balsamic vinaigrette adds a fresh crunch.
• Drizzle with a bit of olive oil or a sprinkle of crushed red pepper for an extra kick.
• Pair it with a glass of your favorite white wine or a sparkling apple cider for a festive touch.

Storage Tips

To keep your leftover Autumn Tortellini Soup with Sausage fresh, follow these easy steps:

• Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days.
• Freezing: If you want to save it for later, this soup can be frozen for up to 2 months. Just be sure to leave out the spinach and tortellini before freezing, as they don’t reheat well. You can add them when you reheat the soup.
• Reheating: Gently reheat on the stove over low heat, adding a splash of water or broth to regain its original consistency.

Expert Advice

• To enhance the flavor, consider using homemade chicken broth as the base. It adds depth and richness to the soup.
• If you’re short on time, pre-chopped butternut squash is widely available in stores.
• Want to make it vegetarian? Simply swap the sausage for mushrooms or extra veggies, and use vegetable broth.

Creative Twists

Feeling adventurous? Here are some variations to try:

• Herb Variations: Add some fresh herbs like rosemary or sage for an aromatic twist.
• Spicy Kick: Incorporate crushed red pepper flakes for heat or use spicy Italian sausage.
• Creamy Texture: Stir in a splash of cream or a dollop of sour cream before serving for added creaminess.

Your Questions Answered

• What is the prep time for the soup?
  The prep time is around 10-15 minutes, with an additional 30 minutes for cooking, making it about 45 minutes total.

• Can I make it ahead of time?
  Absolutely! You can prepare it a day in advance and then reheat it when you’re ready to serve.

• How can I adjust the recipe for dietary restrictions?
  This recipe can easily be modified for gluten-free diets by using gluten-free tortellini and avoiding bread servings. For dairy-free options, omit the cheese and use a dairy-free cream substitute!

Now you have everything you need to create a comforting bowl of Autumn Tortellini Soup with Sausage, one that will surely become a cherished favorite in your household!

Autumn Tortellini Soup with Sausage

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A comforting blend of Italian sausage, butternut squash, and cheese tortellini in a hearty soup, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Drain any excess fat if necessary.
3. Mix in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, until the vegetables soften.
4. Pour in the chicken broth and sprinkle in the dried thyme. Bring it to a boil, then reduce the heat. Let it simmer for 15 minutes or until the vegetables are tender.
5. Add the cheese tortellini to the pot and cook according to package instructions, usually 5-7 minutes, until the tortellini are tender.
6. Stir in the baby spinach and let it wilt for 1-2 minutes. Season the soup with salt and pepper to your liking.
7. Ladle the soup into bowls and top with grated Parmesan cheese before serving.

Notes

You can substitute the Italian sausage for ground turkey or chicken for a lighter version. Use vegetable broth for a vegetarian-friendly option.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 50mg

Keywords: tortellini soup, autumn soup, sausage recipe, fall recipes, comfort food