Cozy Autumn Tortellini Soup with Sausage
Autumn has a special charm that calls for warm bowls of comfort food, and there’s nothing quite like a hearty soup to herald the season. Enter the Autumn Tortellini Soup with Sausage—a delightful blend of savory Italian sausage, tender butternut squash, and pillowy cheese tortellini that warms you from the inside out. Whether you’re cozying up on a crisp evening or hosting a family gathering, this dish delivers not only on flavor but on the spirit of togetherness.
Why You’ll Love This Dish
This recipe is a standout for several reasons. For starters, it’s incredibly easy to make, making it a perfect fit for busy weeknights or those lazy weekends when you crave something fulfilling yet simple. The rich, hearty broth combined with the savory sausage and wholesome vegetables creates a delightful balance of flavors that is sure to please anyone at the table. Plus, it’s budget-friendly! You can whip it up without breaking the bank while still impressing your guests.
“This soup was a hit at our family dinner! Even my picky kids loved it. The butternut squash adds a lovely sweetness and the tortellini is just divine!” – A satisfied home cook
Step-by-Step Overview
Making Autumn Tortellini Soup with Sausage is a straightforward process, ideal for both novice cooks and seasoned chefs. You’ll start by browning the sausage, then layering in vegetables, broth, and finally the tortellini. In less than an hour, you’ll have a steaming pot of deliciousness ready to serve. Get ready to experience a comforting blend of flavors in every bite!
What You’ll Need
Gather these items for your Autumn Tortellini Soup:
- 1 lb Italian sausage, casings removed
- 1 tablespoon 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
- 1 (9 oz) package cheese tortellini
- 2 cups baby spinach
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Feel free to swap the Italian sausage for turkey sausage if you prefer a lighter option, and don’t hesitate to use frozen butternut squash to save time!
Cooking Method
- In a large pot, heat the olive oil over medium heat.
- Add the Italian sausage and cook it, breaking it up into small pieces, until browned and cooked through. Drain any excess fat if necessary.
- Toss in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes until the vegetables start to soften.
- Pour in the chicken broth and sprinkle in the dried thyme. Bring the mixture to a boil, then reduce the heat to simmer for 15 minutes, ensuring the vegetables are tender.
- Add the cheese tortellini and cook according to package instructions, typically around 5-7 minutes until they’re tender.
- Stir in the baby spinach and cook for an additional 1-2 minutes until wilted. Season the soup with salt and pepper to your liking.
- Ladle the steaming soup into bowls and generously top with grated Parmesan cheese before serving.
Best Ways to Enjoy It
Serving this soup is where you can get a bit creative! Try pairing it with a crusty sourdough bread for dunking, or a mixed greens salad dressed with a light vinaigrette. If you want to elevate the experience, consider offering a side of garlic bread or cheesy breadsticks for that extra touch of comfort.
How to Store & Freeze
To keep your leftovers fresh, store them in airtight containers in the refrigerator for up to three days. When reheating, make sure to heat it thoroughly to ensure food safety. You can also freeze the soup for up to three months—just be mindful that the tortellini might lose some texture upon thawing. It’s best to freeze the soup without the tortellini and add fresh ones when reheating.
Helpful Cooking Tips
For an even deeper flavor, consider sautéing the vegetables in the rendered fat from the sausage. Additionally, adding a splash of white wine after cooking the sausage can enhance the soup’s richness. If you enjoy a spicy kick, throw in some crushed red pepper flakes while sautéing the vegetables.
Creative Twists
Feel like changing things up? You could swap out the butternut squash for sweet potatoes or add kale instead of spinach. For a creamy version, stir in a little heavy cream or coconut milk towards the end of cooking. You could also experiment with different types of tortellini such as spinach or mushroom flavors for an exciting twist.
Common Questions
What is the prep time for this soup?
The prep time is about 15 minutes, with an additional 30-40 minutes for cooking, making it a total of around an hour from start to finish.
Can I make this soup vegetarian?
Absolutely! Simply replace the sausage with your favorite meat substitute or omit it entirely and use vegetable broth for a delicious vegetarian version.
How can I make this recipe gluten-free?
Use gluten-free tortellini, which are widely available. Just ensure all your other ingredients, particularly the broth, are certified gluten-free as well.
With its cozy aroma and satisfying taste, Autumn Tortellini Soup with Sausage is sure to become a seasonal favorite in your home. Enjoy the comfort, warmth, and flavors that this delightful dish brings to your table!
Autumn Tortellini Soup with Sausage
Ingredients
Main Ingredients
- 1 lb Italian sausage, casings removed Can substitute with turkey sausage for a lighter option.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed Frozen butternut squash can be used to save time.
- 6 cups chicken broth Can be replaced with vegetable broth for a vegetarian version.
- 1 (9 oz) package cheese tortellini Gluten-free tortellini can be used for gluten-free version.
- 2 cups baby spinach Can be substituted with kale.
- 1 teaspoon dried thyme
- to taste Salt and pepper
- for serving Grated Parmesan cheese
Instructions
Cooking Method
- In a large pot, heat the olive oil over medium heat.
- Add the Italian sausage and cook it, breaking it up into small pieces, until browned and cooked through. Drain any excess fat if necessary.
- Toss in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes until the vegetables start to soften.
- Pour in the chicken broth and sprinkle in the dried thyme. Bring the mixture to a boil, then reduce the heat to simmer for 15 minutes, ensuring the vegetables are tender.
- Add the cheese tortellini and cook according to package instructions, typically around 5-7 minutes until they’re tender.
- Stir in the baby spinach and cook for an additional 1-2 minutes until wilted. Season the soup with salt and pepper to your liking.
- Ladle the steaming soup into bowls and generously top with grated Parmesan cheese before serving.
