Go Back
–+ servings
Autumn Tortellini Soup with Sausage

Cozy Autumn Tortellini Soup with Savory Sausage Delight

This Autumn Tortellini Soup with Sausage is a heartwarming recipe perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb Italian sausage For a lighter option, use ground turkey or chicken.
  • 2 tbsp Olive oil Avocado oil can be a healthy substitute.
  • 1 large Onion Yellow onions work best, but red can be used for a different taste.
  • 3 cloves Garlic Fresh is preferred, but garlic powder can work in a pinch.
  • 2 medium Carrots Substitute with parsnips for a different flavor.
  • 2 cups Butternut squash Sweet potatoes make a great substitute.
  • 6 cups Chicken broth Vegetable broth is ideal for a vegetarian option.
  • 9 oz Cheese tortellini Gluten-free tortellini is perfect for a gluten-free variation.
  • 2 cups Baby spinach Feel free to use kale or Swiss chard instead.
  • 1 tsp Dried thyme Fresh thyme can be substituted, using three times the amount.
  • to taste Salt
  • to taste Pepper
  • 1/2 cup Grated Parmesan cheese Use nutritional yeast for a dairy-free alternative.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart, and cook for about 5–7 minutes until browned.
  2. Add the diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot. Sauté for around 5 minutes until the vegetables start to soften.
  3. Pour in the chicken broth and sprinkle in the dried thyme. Increase the heat to high and bring to a gentle boil, then reduce to low and simmer for about 15 minutes.
  4. Carefully add the cheese tortellini to the pot, stirring gently. Cook according to the package instructions until the tortellini is tender and floating.
  5. Fold in the baby spinach and cook for another 1–2 minutes until wilted. Taste and season with salt and pepper as desired.
  6. Ladle the soup into bowls and top with grated Parmesan cheese. Serve hot with crusty bread or a light salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For an extra burst of flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes before serving.

Tried this recipe?

Let us know how it was!