Autumn Tortellini Soup with Sausage
A delightful blend of savory Italian sausage, tender butternut squash, and pillowy cheese tortellini, perfect for cozy evenings and family gatherings.
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.
Notes
To store leftovers, keep them in airtight containers in the refrigerator for up to three days. Freeze the soup for up to three months without the tortellini to maintain texture.