As the leaves start to turn and the air gets a bit crisper, there’s nothing quite like a warm bowl of soup to cozy up with. One of my favorite dishes to embrace the fall season is Autumn Tortellini Soup with Sausage. It’s a delightful blend of flavors, colors, and textures, making it not just a meal but a hug in a bowl. I remember the first time I made this soup; I was trying to impress some friends during a chilly fall evening. I ended up overcooking the tortellini and had to salvage the dish on the fly. Thankfully, they still loved it, proving that comfort food is quite forgiving!
What Makes This So Good
- Hearty Ingredients: The combination of sausage, butternut squash, and fresh spinach creates a satisfying dish.
- Easily Customizable: You can swap in your favorite veggies or protein, making it versatile.
- Quick and Simple: This recipe comes together in about 30 minutes, perfect for those busy weeknights.
Ingredients
- 1 lb (450 g) Italian sausage, casings removed
- 1 tablespoon (15 ml) olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups (300 g) butternut squash, peeled and cubed
- 6 cups (1.4 L) chicken broth
- 1 (9 oz) (255 g) package cheese tortellini
- 2 cups (60 g) baby spinach
- 1 teaspoon (5 g) dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Smart Swaps
- For a lighter dish: Use turkey sausage instead of Italian sausage.
- Vegetarian option: Replace the sausage with a plant-based protein and use vegetable broth.
- Gluten-free: Opt for gluten-free tortellini to accommodate dietary needs.
Sourcing Tips
- Butternut Squash: Look for squash with a firm skin and no soft spots; this indicates freshness and ripeness.
- Italian Sausage: I love using local butcher shops; they often have the best-quality meats that really enhance the flavor of the soup.
Directions
- In a large pot, heat olive oil over medium heat until shimmering.
- Add the Italian sausage, using a spoon to break it up. Cook until browned and cooked through, about 5-7 minutes. (Visual cue: the sausage should be no longer pink.)
- If necessary, remove excess fat from the pot.
- Stir in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes until the vegetables begin to soften.
- Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes or until the vegetables are tender.
- Add the cheese tortellini to the pot, cooking according to package instructions, approximately 5-7 minutes, until the tortellini are tender. (Visual cue: they should float to the top.)
- Stir in the baby spinach and cook for 1-2 minutes until wilted. Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and top each serving with grated Parmesan cheese before enjoying!
Safety Note
When handling hot pots and liquids, always use caution to prevent burns. Cross-contamination can occur if utensils used on raw meat come into contact with other ingredients, so clean your tools thoroughly.
Serving Suggestions
This soup is perfect on its own or served with crusty bread or a light salad. For an extra touch, consider drizzling with a little balsamic glaze or adding a dash of red pepper flakes for heat.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat until heated through. You may need to add a bit more broth as the tortellini will continue to soak it up.
Pro Tips
- Make-Ahead: You can prepare the soup in advance and let the flavors meld in the refrigerator overnight.
- Transport: If you’re taking this soup to a gathering, store it in a thermos or a heat-resistant container to keep it warm.
- Re-Crisping: If you’re using leftover ingredients from this soup for another dish, toast some bread in the oven with olive oil for a simple side.
Quick Variations
- Add some diced potatoes for a chunkier texture.
- Substitute any seasonal vegetable such as zucchini or sweet potatoes.
- For a creamy version, stir in a splash of heavy cream just before serving.
Enjoy this comforting dish that captures the essence of autumn! It’s perfect for crisp evenings and sure to please everyone at your table.
Print
Autumn Tortellini Soup with Sausage
A warm and comforting blend of sausage, butternut squash, and spinach in a delightful soup, perfect for chilly fall evenings.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
- 1 lb (450 g) Italian sausage, casings removed
- 1 tablespoon (15 ml) olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups (300 g) butternut squash, peeled and cubed
- 6 cups (1.4 L) chicken broth
- 1 (9 oz) (255 g) package cheese tortellini
- 2 cups (60 g) baby spinach
- 1 teaspoon (5 g) dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, heat olive oil over medium heat until shimmering.
- Add the Italian sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- If necessary, remove excess fat from the pot.
- Stir in the onion, garlic, carrots, and butternut squash. Sauté for 5 minutes until the vegetables soften.
- Pour in the chicken broth and add thyme. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
- Add the cheese tortellini and cook according to package instructions, about 5-7 minutes, until they float to the top.
- Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper.
- Ladle soup into bowls and top each serving with grated Parmesan cheese.
Notes
This soup is versatile; feel free to swap veggies or proteins based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore