Go Back
–+ servings
Autumn Tortellini Soup with Sausage

Cozy Autumn Tortellini Soup with Sausage for Comfort Nights

Enjoy a warm bowl of Autumn Tortellini Soup with Sausage, a perfect comfort food for bustling weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 pound Italian sausage Adds savory flavor and richness; substitute with ground turkey for a lighter option.
  • 2 tablespoons Olive oil Used for sautéing the vegetables, enhancing overall flavor; can swap for vegetable oil if needed.
  • 1 medium Onion Provides aromatic depth; use shallots or leeks for a different flavor profile.
  • 3 cloves Garlic Offers a fragrant base; fresh garlic is preferred but garlic powder will work in a pinch.
  • 2 medium Carrots Contributes sweetness and texture; substitute with parsnips for a unique taste.
  • 1 medium Butternut squash Adds creaminess and embodies fall flavors; zucchini can serve as a lighter substitute.
  • 6 cups Chicken broth The soup’s flavorful foundation; use vegetable broth for a vegetarian option.
Tortellini & Greens
  • 9 ounces Cheese tortellini Provides heartiness to the soup; any filled pasta can replace tortellini if needed.
  • 4 cups Baby spinach Adds freshness and vibrant color; kale can be used as an alternative.
Seasoning & Garnish
  • 1 teaspoon Dried thyme Enhances earthy flavors; substitute with oregano or rosemary for a different herbaceous note.
  • Salt Season to taste for flavor enhancement; adjust according to dietary needs.
  • Pepper Season to taste for flavor enhancement; adjust according to dietary needs.
  • Grated Parmesan cheese Completes the dish with a salty finish; use nutritional yeast for a dairy-free option.

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon as it cooks. Sauté for about 5-7 minutes until the sausage is browned and cooked through.
  2. Stir in 1 diced onion, 3 minced garlic cloves, 2 sliced carrots, and 1 cubed butternut squash into the pot with the sausage. Sauté for 5 minutes until the vegetables soften.
  3. Pour in 6 cups of chicken broth and add 1 teaspoon of dried thyme. Bring the mixture to a boil over high heat, then reduce to low and let it simmer gently for 15 minutes.
  4. Stir in 9 ounces of cheese tortellini into the bubbling broth. Cook according to package instructions, usually 5 to 7 minutes.
  5. Add 4 cups of baby spinach to the pot, stirring it in until it wilts, which will take just 1 to 2 minutes.
  6. Ladle the soup into warm bowls and finish with a sprinkle of grated Parmesan cheese on top.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 38gProtein: 18gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This soup tastes even better the next day! Store it in the fridge and reheat gently, adding a splash of broth to maintain creaminess.

Tried this recipe?

Let us know how it was!