Go Back
–+ servings
Autumn Tortellini Soup With Sausage

Hearty Autumn Tortellini Soup With Savory Sausage Delight

Warm up with this Autumn Tortellini Soup With Sausage, a comforting blend of flavors perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Italian sausage Feel free to swap for turkey sausage.
  • 2 tablespoons olive oil Consider avocado oil for a distinct taste.
  • 1 medium onion Yellow or white onions work well.
  • 3 cloves garlic Fresh garlic is best.
  • 2 medium carrots Parsnips can be a delicious alternative.
  • 1 cup butternut squash Use acorn squash or sweet potato if desired.
  • 6 cups chicken broth Vegetable broth is perfect for vegetarian-friendly version.
  • 9 ounces cheese tortellini Opt for whole wheat or gluten-free varieties if preferred.
  • 2 cups baby spinach Kale can be a delightful substitute.
  • 1 teaspoon dried thyme Feel free to use Italian seasoning or fresh thyme if available.
  • Salt Adjust according to your taste.
  • Pepper Adjust according to your taste.
  • Grated Parmesan cheese For serving, vegetarian parmesan can be swapped for a meat-free option.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 pound of Italian sausage, using a wooden spoon to break it into pieces. Cook for about 8-10 minutes until browned evenly.
  2. Add in 1 diced onion, 3 minced garlic cloves, 2 sliced carrots, and 1 cup of diced butternut squash to the pot. Sauté the mixture for about 5 minutes until the onions are translucent and the squash is just beginning to soften.
  3. Pour in 6 cups of chicken broth and sprinkle in 1 teaspoon of dried thyme. Bring the mixture to a gentle boil before reducing the heat to low. Allow it to simmer for about 15 minutes.
  4. Stir in 9 ounces of cheese tortellini and cook according to package instructions, typically about 5-7 minutes, stirring gently to prevent sticking.
  5. Once the tortellini is cooked, fold in 2 cups of baby spinach and cook for an additional 1-2 minutes until wilted.
  6. Ladle the soup into bowls, and sprinkle with grated Parmesan cheese for an added touch of indulgence.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 900mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For best results, taste and adjust seasoning before serving. Leftover soup can be stored in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!