Autumn Tortellini Soup with Sausage
Savor this irresistible Autumn Tortellini Soup with Sausage—rich, cozy, and comforting for the ultimate fall dinner.
Equipment
- Large Pot
- Wooden Spoon
- Knife and cutting board
- Ladle
Ingredients
Soup Base
- 1 lb Italian sausage casings removed
- 1 tbsp 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
- 9 oz cheese tortellini fresh or refrigerated
- 2 cups baby spinach
- 1 tsp dried thyme
- salt and pepper to taste
- grated Parmesan cheese for serving
Instructions
- Prep your workspace and ingredients. Dice onion, mince garlic, slice carrots, and cube butternut squash.
- In a large pot, heat olive oil over medium heat. Add sausage, breaking it apart with a spoon, and cook 5–7 minutes until browned.
- Add onion and garlic. Cook 2–3 minutes until softened and fragrant.
- Add carrots and butternut squash. Stir and sauté for 5 minutes.
- Pour in chicken broth and add thyme. Bring to a boil, reduce heat, and simmer for 15 minutes until vegetables are tender.
- Stir in tortellini and cook according to package directions, usually 5–7 minutes.
- Add spinach and stir until wilted, 1–2 minutes.
- Taste and season with salt and pepper as needed.
- Ladle soup into bowls and serve hot, topped with grated Parmesan.
Notes
Avoid overcooking the tortellini as they can become mushy. For a vegetarian version, use vegetable broth and plant-based sausage. Soup stores well for 3–4 days in the fridge or up to 3 months in the freezer.