Go Back
–+ servings
Autumn Tortellini Soup with Sausage

Cozy Autumn Tortellini Soup with Savory Sausage Delight

A hearty Autumn Tortellini Soup with Sausage that warms the soul during chilly evenings, making it a favorite for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Italian Sausage Feel free to use ground turkey sausage for a lighter dish.
  • 2 Tbsp Olive Oil Essential for sautéing.
  • 1 medium Onion Yellow or white onions work beautifully.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 2 medium Carrots Sliced; parsnips can be a great alternative.
  • 2 cups Butternut Squash Cubed; acorn squash can be substituted.
  • 4 cups Chicken Broth Switch to vegetable broth to keep it vegetarian-friendly.
For the Tortellini
  • 9 oz Cheese Tortellini Gluten-free tortellini is available if needed.
For the Greens
  • 2 cups Baby Spinach Leafy greens like kale can be used as a wonderful alternative.
For Seasoning
  • 1 tsp Dried Thyme Fresh thyme can enhance the flavor.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For Serving
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast serves as a dairy-free substitute if needed.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat a generous drizzle of olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned and fully cooked.
  2. Add the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, stirring occasionally until softened.
  3. Pour in the chicken broth and sprinkle in the dried thyme. Increase heat to a gentle boil, then reduce to a simmer. Cook for 15 minutes.
  4. Stir in the cheese tortellini and cook according to package instructions, about 5-7 minutes until al dente.
  5. Stir in a handful of baby spinach and allow to wilt for 1-2 minutes.
  6. Taste and season with salt and pepper. Ladle into bowls and top with grated Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best texture, store tortellini separately if planning leftovers. Enjoy this delightful soup fresh!

Tried this recipe?

Let us know how it was!